Creamy Lemon Chicken Piccata Meatballs
A creamy meatball version of the classic Chicken Piccata! The sauce is so good, you’ll want it on tap!
Foto: Spend With Pennies
Ingredients
- 1 pound ground chicken
- 1 egg
- ¾ cup bread crumbs
- 2 cloves garlic (minced)
- ¼ cup chopped fresh parsley
- ½ cup grated Parmesan cheese
- salt and black pepper
- 1 tablespoon olive oil
- 3 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy whipping cream
- ¼ – ⅓ cup fresh lemon juice (adjust to taste)
- ¼ cup capers (drained)
- salt and black pepper
Steps
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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.
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Scoop up a heaped tablespoon and with slightly wet hands, roll into balls.
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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.
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Wipe skillet clean with paper towel. Reduce heat to medium.
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Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth and cream.
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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.
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Stir through parsley and capers. I like serving this with pasta with more parmesan cheese!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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