Posted on

Creamy Lemon Chicken Piccata Meatballs are outrageously good CREAMY LEMON CHICKEN PICCATA MEATBALLS!

  • 1 pound ground chicken
  • 1 egg
  • 3/4 cup breadcrumbs
  • 2 garlic cloves minced
  • 1/4 cup chopped fresh parsley
  • 1/2 cup grated parmesan cheese
  • Salt and pepper
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 1 tbsp all purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/4 – 1/3 cup lemon juice adjust to taste
  • 1/4 cup capers drained
  • Salt and pepper
  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. 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.
  7. Stir through parsley and capers. I like serving this with pasta with more parmesan cheese!


Leave a Reply

Your email address will not be published. Required fields are marked *