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Giada Chicken Piccata Meatballs

Giada Chicken Piccata Meatballs - recipe card
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Tender ground chicken meatballs are pan-seared until golden and finished in a classic piccata sauce made with butter, lemon juice, and capers. The bright, tangy sauce perfectly complements the juicy meatballs, creating a quick and elegant main course that comes together in under an hour.

Ingredients

Scale
  • 1 lb (454 g) ground chicken
  • 1/2 cup (60 g) plain dry breadcrumbs
  • 1/4 cup (25 g) freshly grated Parmesan cheese
  • 1/4 cup (60 ml) whole milk
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced (about 2 tsp)
  • 1 tablespoon (3 g) fresh parsley, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons (45 ml) olive oil, divided
  • 1/2 cup (120 ml) low-sodium chicken broth
  • 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
  • 2 tablespoons (28 g) unsalted butter, cut into pieces
  • 2 tablespoons (18 g) capers, drained and rinsed
  • 1 tablespoon (3 g) fresh parsley, chopped, for garnish
  • Lemon slices, for serving (optional)

Instructions

  1. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, milk, beaten egg, minced garlic, 1 tablespoon parsley, kosher salt, and black pepper. Mix gently with your hands or a fork until just combined; overmixing will make the meatballs dense.
  2. Form the mixture into 20-24 uniform 1.5-inch meatballs (about 2 tablespoons each). Roll them lightly between your palms to ensure they hold together without being compressed.
  3. Heat 2 tablespoons of the olive oil in a large heavy-bottomed skillet (such as cast iron or stainless steel) over medium-high heat until the oil shimmers and coats the pan evenly.
  4. Carefully place half the meatballs in the skillet in a single layer, leaving space between each so they brown rather than steam. Cook for 4-5 minutes, turning occasionally with tongs, until golden brown on all sides. Transfer to a plate and repeat with the remaining 1 tablespoon olive oil and the rest of the meatballs. The meatballs will not be fully cooked through at this point.
  5. Remove any excess oil from the skillet but leave the browned bits on the bottom. Return the skillet to medium heat and add the chicken broth, scraping up the fond with a wooden spoon. Bring to a simmer and cook for 1 minute to deglaze.
  6. Add the lemon juice and return all the meatballs to the skillet. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the internal temperature of the meatballs reaches 165°F (74°C) on an instant-read thermometer.
  7. Using a slotted spoon, transfer the cooked meatballs to a serving platter. Increase the heat to medium-high and whisk in the butter pieces and capers until the butter is melted and the sauce is slightly thickened, about 1-2 minutes. Taste and adjust seasoning with additional salt or lemon juice if needed.
  8. Pour the sauce over the meatballs, garnish with the remaining 1 tablespoon chopped parsley and lemon slices if desired. Serve immediately over pasta, rice, or with crusty bread.

Notes

Storage: Refrigerate leftover meatballs and sauce in an airtight container for up to 3 days. Freezing: Place fully cooked and cooled meatballs in a freezer-safe bag or container for up to 3 months; thaw overnight in the refrigerator. Reheating: Warm gently in a covered skillet over medium-low heat with a splash of chicken broth or water until heated through (about 5 minutes). Alternatively, microwave on 70% power in 30-second bursts until hot.

Nutrition

Keywords: Giada chicken piccata meatballs, chicken piccata meatballs, piccata meatballs, lemon caper meatballs, Italian-American meatballs, ground chicken meatballs, quick dinner, weeknight dinner, pan-seared meatballs

Find it online: https://giadacooks.com/giada-chicken-piccata-meatballs/