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Tender, juicy chicken meatballs simmered in a bright and zesty lemon-caper sauce. This is a delightful and easy twist on the Italian-American classic, perfect for serving over pasta or with crusty bread for a weeknight meal.
For 4 servings
Form the Meatballs
Sear the Meatballs
Create the Sauce Base
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Tender, juicy chicken meatballs simmered in a bright and zesty lemon-caper sauce. This is a delightful and easy twist on the Italian-American classic, perfect for serving over pasta or with crusty bread for a weeknight meal.
This italian_american recipe takes 40 minutes to prepare and yields 4 servings. At 424.11 calories per serving with 25.56g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Build the Piccata Sauce
Simmer and Finish
Garnish and Serve
Substitute the panko breadcrumbs with gluten-free breadcrumbs and use a 1-to-1 gluten-free flour blend instead of all-purpose flour.
This recipe works wonderfully with ground turkey or even ground veal for a different flavor profile.
Add 1 teaspoon of dried oregano or thyme to the meatball mixture for an extra layer of savory flavor.
For a richer, creamier sauce, stir in 2-3 tablespoons of heavy cream at the very end, just before serving.
Ground chicken is a fantastic source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
The generous amount of fresh lemon juice provides a significant dose of Vitamin C, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system.
Chicken is a good source of B vitamins, particularly Niacin (B3) and B6. These vitamins are crucial for converting food into energy, supporting brain function, and maintaining a healthy nervous system.
A single serving of Chicken Piccata Meatballs contains approximately 420-460 calories, depending on the specific ingredients used. This does not include any side dishes like pasta or bread.
This dish can be part of a healthy diet. It's a good source of lean protein from the chicken. To make it healthier, you can use low-sodium chicken broth and be mindful of the butter content. Serving it with whole-wheat pasta or zucchini noodles adds fiber and nutrients.
Yes, you can. You can prepare and form the meatballs up to 24 hours in advance and store them covered in the refrigerator. Alternatively, you can cook the entire dish, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
This dish is very versatile. Classic pairings include angel hair pasta, linguine, or creamy polenta. It's also delicious with mashed potatoes, roasted asparagus, or simply a side of crusty bread to soak up the sauce.
If you prefer to cook without alcohol, you can replace the 1/2 cup of white wine with an additional 1/2 cup of chicken broth. To replicate the acidity, add 1 tablespoon of white wine vinegar or extra lemon juice.
Yes, you can bake the meatballs on a baking sheet at 400°F (200°C) for 15-20 minutes, or until lightly browned. However, you will miss out on the flavorful browned bits in the pan (the fond) which add significant depth to the sauce.