Creamy Lemon Chicken Piccata Meatballs
Ingredients
Meatballs
- 1 pound ground chicken
- 1 egg
- ¾ cup bread crumbs
- 2 cloves garlic minced
- ¼ cup chopped fresh parsley
- ½ cup grated Parmesan cheese
- salt and black pepper
Sauce
- 1 tablespoon olive oil
- 3 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy whipping cream
- ¼ – ⅓ cup fresh lemon juice adjust to taste
- ¼ cup capers drained
- salt and black pepper
Instructions
- 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.
- 2
Scoop up a heaped tablespoon and with slightly wet hands, roll into balls.
- 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.
4 min - 4
Wipe skillet clean with paper towel. Reduce heat to medium.
- 5
Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth and cream.
- 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.
5 min - 7
Stir through parsley and capers. I like serving this with pasta with more parmesan cheese!
Nutrition
Per serving (based on 4 servings)
