Lemon Chicken Piccata Meatballs

These lemony chicken piccata meatballs are sure to become a new staple in your dinner rotation! They’re easy to make and go perfectly with zucchini noodles or your favorite pasta/pasta alternative. The combination of lemon, capers, and parsley adds a bright, zesty flavor to the classic meatball, and by using lean ground chicken and baking rather than pan-frying, they’re a lighter option, too.

This recipe can easily be modified to suit your dietary needs (for example, if gluten-free, you can use gluten-free breadcrumbs or the almond flour mixture outlined below to bind the meatballs. If dairy-free, try nutritional yeast in place of parmesan or pecorino romano cheese).

Ingredients:

Meatballs:

• 1 package of lean ground chicken (1 lb)

• 1/4 cup grated parmesan or pecorino romano cheese

• 1/2 cup Italian breadcrumbs OR almond flour mixed with salt/pepper/oregano/garlic powder

• 1/4 cup chopped parsley

• 1 shallot, finely chopped

• 1 egg

• 1 Tbsp lemon zest

• 1 Tbsp capers, finely chopped

• 1/2 tsp onion powder

• 3 garlic cloves, minced

• Pinch of salt/pepper to taste

Sauce:

• 2 garlic cloves, minced

• 1 shallot, finely chopped

• 1/2 cup chicken broth (I used bone broth)

• 3 Tbsp finely chopped capers + 2 Tbsp of the caper brine

• 1/4 cup extra virgin olive oil

• 1/4 cup lemon juice

• 3 Tbsp white cooking wine

• 1 tsp cornstarch

Optional garnish:

• Chopped scallions & fresh parsley

Directions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, combine all meatball ingredients except for the ground chicken. Mix with a fork until well-combined. Add the ground chicken and mix until combined.

3. Roll the mixture into meatballs (I made mine about 1-1/4 Tbsp each), and arrange on the lined baking sheet.

4. Bake for ~15-20 minutes, until fully cooked (I like to flip them over at the halfway point so that both sides cook evenly).

5. While the meatballs are baking, prepare the sauce by heating the olive oil in a large pan over medium-low heat. Add the garlic, capers with brine, and shallot, sautéeing over medium heat for ~4-5 minutes.

6. Add the white cooking wine, chicken broth, and lemon juice, then reduce heat to a simmer and whisk in the cornstarch to thicken. Stir gently for ~2-3 minutes.

7. Add the chicken meatballs to the pan with the sauce and gently toss until coated. Then cover the pan and let simmer for ~5-10 minutes, or until ready to serve. Enjoy!