Creamy Lemon Chicken Piccata Meatballs

By Ellie

4 Person

40 Minutes

0 Calories

Creamy Lemon Chicken Piccata Meatballs are outrageously good! This sauce is luscious and creamy but not too rich, with the subtle zing of lemon and pops of capers providing a beautiful freshness. Combined with plump juicy chicken meatballs, this gives the classic chicken piccata a serious run for its money! A creamy meatball version of the classic Chicken Piccata! The sauce is so good, you’ll want it on tap!

Ingredients

Sauce

Salt and pepper
1/4 cup capers drained
1/4 – 1/3 cup lemon juice adjust to taste
1 cup heavy cream
1 cup chicken broth
1 tbsp. all purpose flour
3 tbsp. butter
1 tbsp. olive oil

Meatballs

Salt and pepper
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 garlic cloves minced
3/4 cup breadcrumbs
1 egg
1 pound ground chicken

Method

01

Place Meatball ingredients in a bowl and mix to combine. If it’s too wet to form balls, add a touch of extra breadcrumbs or refrigerate.
02

Scoop up a heaped tablespoon and with slightly wet hands, roll into balls.
03

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, repeat with remaining meatballs.
04

Wipe skillet clean with a paper towel. Reduce heat to medium.
05

Melt butter in the skillet, then adds flour. Mix and cook for 1 minute, then add lemon juice, chicken broth, and cream.
06

Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.
07

Stir through parsley and capers. I like serving this with pasta with more parmesan cheese!

Related Tags

Creamy Lemon Chicken Piccata Meatballs

3.9

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 25 Mins
Total Time 40 Mins

02 Ingredients

Sauce

Salt and pepper

1/4 cup capers drained

1/4 – 1/3 cup lemon juice adjust to taste

1 cup heavy cream

1 cup chicken broth

1 tbsp. all purpose flour

3 tbsp. butter

1 tbsp. olive oil

Meatballs

Salt and pepper

1/2 cup grated parmesan cheese

1/4 cup chopped fresh parsley

2 garlic cloves minced

3/4 cup breadcrumbs

1 egg

1 pound ground chicken

03 Method

Step 1

Place Meatball ingredients in a bowl and mix to combine. If it’s too wet to form balls, add a touch of extra breadcrumbs or refrigerate.

Step 2

Scoop up a heaped tablespoon and with slightly wet hands, roll into balls.

Step 3

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, repeat with remaining meatballs.

Step 4

Wipe skillet clean with a paper towel. Reduce heat to medium.

Step 5

Melt butter in the skillet, then adds flour. Mix and cook for 1 minute, then add lemon juice, chicken broth, and cream.

Step 6

Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.

Step 7

Stir through parsley and capers. I like serving this with pasta with more parmesan cheese!

04 Author