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  • 2 days ago
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00:00Chicken Piccata Meatballs
00:01These chicken piccata meatballs are your new go-to for shaking up dinner.
00:07No effort required, just a little dancing while you cook.
00:11Picture this, all the lemony goodness of classic chicken piccata,
00:14rolled into tender bite-sized meatballs bursting with lemon zest and garlic.
00:18They cook up golden, juicy, and practically beg to be coated in that tangy caper sauce.
00:24The buttery, briny mix of capers and lemon juice brings restaurant-worthy flavor home,
00:29impressive enough for guests, yet easy enough for a relaxed weeknight meal.
00:34For the meatballs, combine 1 pound ground chicken, preferably organic, free-range,
00:391 quarter cup freshly grated Parmesan cheese, 2 thirds cup Panko breadcrumbs for tenderness,
00:451 half teaspoon salt, 4 minced garlic cloves, fresh is best,
00:49and 1 tablespoon lemon zest from 1 large lemon.
00:53For the piccata sauce, use 2 tablespoons olive oil, extra virgin preferred,
00:571 half stick butter, 4 tablespoons, 3 minced garlic cloves, 1 tablespoon all-purpose flour,
01:051 cup low-sodium chicken broth, 1 quarter cup capers plus 2 tablespoons caper brine,
01:11crucial for authentic flavor, and 1 quarter cup fresh lemon juice from about 2 lemons.
01:16In a large bowl, mix 1 pound ground chicken, 1 quarter cup grated Parmesan,
01:222 thirds cup Panko breadcrumbs, 1 half teaspoon salt, 4 minced garlic cloves,
01:27and 1 tablespoon lemon zest until just combined.
01:31Using a small scoop or 2 tablespoons, form approximately 20 meatballs, about 1 and a half inches each,
01:37and place on a tray.
01:39Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
01:43Add meatballs in a single layer, turning every 2 minutes for 6 minutes until golden brown.
01:51Remove and set aside.
01:53In the same pan, melt 1 half stick butter with 3 minced garlic cloves over medium heat for 1 minute.
02:00Stir in 1 tablespoon flour and cook 30 seconds.
02:03Gradually whisk in 1 cup chicken broth, scraping browned bits,
02:07then add 1 quarter cup capers, 2 tablespoons caper brine, and 1 quarter cup lemon juice.
02:14Simmer 6 to 7 minutes until slightly thickened.
02:17Return meatballs to the pan and cook 5 to 6 minutes, spooning sauce over them.
02:23Meatballs should reach 165 degrees Fahrenheit and the sauce should coat a spoon.
02:29Serve over pasta, rice, or as an appetizer with crusty bread.
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