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.
Chicken Piccata Meatballs
1/2 cup whole wheat bread crumbs
1/3 cup grated Parmesan cheese, plus more for topping
1 large egg
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 lb. ground chicken or ground turkey
2 tablespoons olive oil, divided
2 garlic cloves, minced
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
- In a large bowl, combine the first six ingredients (bread crumbs through pepper). Add the chicken or turkey, mixing lightly but incorporate the bread crumb mixture with the ground meat. Wet hands and roll into 1-inch balls.
- In a large skillet, heat 1 tablespoon of oil over medium heat. In two batches, add the meatballs. Brown on one side, about 2-3 minutes, turn them to brown on several sides. Remove from pan and place on a paper-towel lined plate. Add the other 1 tablespoon of oil and repeat with remaining meatballs and remove meatballs from skillet. Add minced garlic to the skillet and cook for 1 minute. Add broth and the wine to the pan and scrape up any. 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. Top with some Parmesan cheese and serve with lemon wedges.