Creamy Lemon Chicken Piccata Meatballs
March 3, 2022 • 0 comments
Want the bright, lemony taste of chicken piccata - without the pounding and breading involved? These ground chicken meatballs are the perfect solution. Served in a delicious, creamy lemon sauce over pasta, this quick weeknight meal is economical - and feeds a crowd, with leftovers to spare.
- Prep Time:
- Cook Time:
- Servings: 5-6
Ingredients
- (1 lb.) Ground Chicken
- (1) Eggs
- (3/4 cup) Breadcrumbs
- (2) Garlic Cloves, minced
- (1/4 cup) Fresh Parsley, chopped
- (1/2 cup) Parmesan Cheese, grated
- Salt and pepper, to taste
- (1 tbsp.) Olive oil
- (3 tbsp.) Butter
- (2 tbsp.) All-Purpose Flour
- (1 cup) Chicken Broth
- (1 cup) Half and Half (Quart)
- (1/4 - 1/3 cup (adjust to taste)) Lemon Juice
- (1/4 cup) Capers, drained
Directions
- Bring a pot of salted water to boil. Cook pasta according to directions.
- While water is coming to a boil, mix together the ground chicken, egg, breadcrumbs, garlic, parsley, parmesan, and salt and pepper. Roll into balls.
- Heat oil in a non-stick skillet over medium-high heat. Add half the meatballs and cook for 4 minutes, browning all over but still raw inside. Remove onto a plate, and repeat with remaining meatballs.
- Reduce heat to medium. Into the empty skillet, melt butter, then add the flour, whisking continuously for 1 minute. Add lemon juice, chicken broth, and half and half.
- Bring to a simmer, stirring often. Add meatballs, and simmer for 5 minutes, or until the sauce thickens and the meatballs are cooked through. Season to taste with salt and pepper.
- Add capers and extra parsley, if on hand. Serve over pasta, with extra parmesan to garnish.
*Recipe and photo from Spend with Pennies
