Meatballs are such a convenient little package of delicious protein. They are easy to make, can be batch cooked and frozen for future meals and can be made with a variety of ingredients for lots of flavor combinations. Chicken piccata is such a classic dish so when I stumbled on this recipe for piccata meatballs, I knew it would be delicious and I was right! These little bites are so flavorful and can be made with ground chicken or turkey. Serve them on top of salads, over pasta or quinoa or as a light, between meal snack.
Turkey Piccata Meatballs
1/2 cup whole wheat bread crumbs
1/3 cup grated Parmesan cheese
1 large egg
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 lb ground turkey or chicken
2 tablespoons olive oil, divided
2 cups low sodium chicken broth
1/2 cup white wine
1 jar (3.5 ounces) capers, drained, reserving 1 tablespoon caper liquid
1 tablespoons lemon juice
1 tablespoon lemon zest
Shredded Parmesan cheese
- Set oven to 475 degrees. In a large bowl, combine the first six ingredients (bread crumbs through pepper). Add the turkey, mixing lightly but incorporate the bread crumb mixture with the turkey. Wet hands and roll into 1-inch balls.
- Place them on a parchment-lined baking sheet and bake for 10 minutes. Turn the meatballs over and bake an additional 10 minutes.
- In a large skillet, heat 1 tablespoon of oil over medium heat. Add garlic and cook for 1 minute. Add broth and the wine to the pan. Increase heat to medium-high. Add the capers, 1 tablespoon caper juice and lemon juice. Bring to a boil. Add the meatballs, reduce heat to a simmer, cook uncovered for 5-7 minutes until meatballs are cooked through. Stir occasionally.
- Remove from heat and stir in lemon zest and drizzle with additional 1 tablespoon olive oil. Top with some Parmesan cheese.