Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 pound ground chicken; 1 egg; 2 teaspoons Italian seasoning; 1/2 teaspoon paprika; 5 garlic cloves ((divided)); 3/4 bunch parsley, (leaves chopped); 1/2 cup breadcrumbs ((divided)); Kosher salt and black pepper; Extra virgin olive oil ((about 1/2 cup)); 2 tablespoons butter or ghee; 2 large lemons, (1 zested, both juiced); 1/2 cup dry white wine or chicken broth,; 1/4 cup capers, (drained and rinsed)

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https://www.themediterraneandish.com/chicken-piccata-meatballs/

Easy Chicken Piccata Meatballs

Upgrade your weeknight dinner with juicy Chicken Piccata Meatballs smothered in a rich velvety lemon-caper sauce. Serve over pasta or rice for an easy meal!

Rezept

Entree

Zubereitungszeit ca. 20 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 10 Minuten

Zutaten:

1 pound ground chicken
1 egg
2 teaspoons Italian seasoning
1/2 teaspoon paprika
5 garlic cloves ((divided))
3/4 bunch parsley, (leaves chopped)
1/2 cup breadcrumbs ((divided))
Kosher salt and black pepper
Extra virgin olive oil ((about 1/2 cup))
2 tablespoons butter or ghee
2 large lemons, (1 zested, both juiced)
1/2 cup dry white wine or chicken broth,
1/4 cup capers, (drained and rinsed)

Arbeitsschritte:

Season the chicken: In a medium bowl, add the chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, 1/2 of the chopped parsley leaves, and 1/4 cup of the breadcrumbs. Add a big pinch of kosher salt and black pepper (about 1/2 teaspoon each) and a drizzle of olive oil. Mix to combine.
Bread the meatballs: Onto a large plate, spread the remaining 1/4 cup breadcrumbs.
Shape the meatballs: Form the chicken mixture into small balls (about 1 heaping tablespoon each). Roll them in the breadcrumbs to coat.
Sear the meatballs: Into a large nonstick pan set over medium heat, add enough olive oil to coat (about 3 tablespoons). Once the oil begins to shimmer, arrange the meatballs in a layer without touching. Sear, turning until each side is golden brown, about 3 minutes per side. (You do not need to fully cook the chicken meatballs at this point, they will finish cooking in the sauce.) Transfer to a plate lined with paper towels to drain.
Make the sauce: Leaving any leftover chicken fat in the pan, add 3 tablespoons of olive oil and the ghee or butter. Stir over medium-high heat until melted, then add the garlic. Stir until fragrant, then add the lemon juice, white wine, and capers. Season with salt to taste, then bring the sauce to a boil.
Finish the meatballs: Turn the heat to low and nestle the meatballs back in the pan. Toss or spoon a bit of the sauce on top. Cover and simmer until the meatballs are cooked through and are no longer pink in the center, about 5 minutes.
Serve: Sprinkle on the lemon zest and remaining chopped parsley (about 2 tablespoons). Serve hot, with plenty of piccata sauce spooned over top.