Meatballs are such a convenient little package of delicious protein. They’re easy to make, you can batch cook and freeze for future meals, and you can use a variety of ingredients for endless flavor combinations. This recipe capitalizes on the flavors of the classic dish, Chicken piccata. These little bites are so flavorful and can be made with either ground chicken or turkey. Serve them on top of salads, over pasta or other whole grain or even as a light, between meal snack.
Chicken Piccata Meatballs
Ingredients
1/4 cup whole wheat bread crumbs
1/3 cup grated Parmesan cheese, plus more for garnish
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
2/3 cups low sodium chicken broth
1/2 cup white wine
1 jar (3.5 ounces) capers, drained, reserving 1 tablespoon caper liquid
2 tablespoons lemon juice
Zest if 1 lemon
1 tablespoon butter
Lemon wedges for garnish
Chopped parsley for garnish
Directions
- 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 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 the browned bits at the bottom of the skillet. Increase heat to medium-high. Add the capers and lemon juice. Add the meatballs, reduce heat to a low simmer, cook uncovered for 5-7 minutes until meatballs are cooked through. Remove from heat and stir in lemon zest.
- Top with some Parmesan cheese and parsley and serve with lemon wedges.
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