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Chicken Piccata Meatballs

I love taking familiar Italian flavors that I love, and transforming them into something different. One of my best selling dishes at my restaurant are the Chicken Marsala meatballs, so I decided to do the same concept with the Piccata treatment!

These meatballs are as tender as they get and packed with all of the bright flavors of chicken piccata. Serve them as an appetizer, alongside rice or orzo, or my favorite - over an arugula salad for a light lunch.

Chicken Piccata Meatballs

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Chicken Piccata Meatballs

Rated 5.0 stars by 1 users

Prep Time

15 minutes

Cook Time

15 minutes

Author:

Giada De Laurentiis

Image of Chicken Piccata Meatballs

Ingredients

    For The Meatballs:

  • 1/2 cup torn, soft white bread, crust removed
  • 2 tablespoons whole milk
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • 1 large egg
  • 1 shallot, finely chopped
  • 2 tablespoons chopped capers*
  • 1 teaspoon grated lemon zest, from 1 lemon
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chopped Italian parsley
  • 1 pound ground chicken
  • For The Sauce:

  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 1/2 teaspoon kosher salt
  • 2 1/2 teaspoons all purpose flour
  • 1 1/2 cups low sodium chicken broth
  • 2 tablespoons freshly squeezed lemon juice, from 1/2 a lemon
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped Italian parsley
  • Freshly grated Parmigiano Reggiano cheese, to serve
  • *Chef’s note: If using salt-packed capers, rinse them thoroughly before using. If using brined capers, drain and rinse.

Instructions

  1. Preheat the broiler to high and position a rack in the top third of the oven. Drizzle a straight sided baking sheet with 2 teaspoons oil and set aside.
  2. In a medium bowl combine the torn white bread, milk, parmesan cheese and egg. Using a rubber spatula or your fingers, stir together the ingredients to evenly coat the bread in the milk and egg and mash it slightly to form a paste. Allow the mixture to sit for 5 minutes. Add the shallot, capers, lemon zest, salt and parsley to the bowl and stir to combine. Add the chicken. Using your hands gently mix the ingredients until just combined. Using damp hands, form the mixture into 1 1/2 tablespoon size balls and place them on the prepared baking sheet. Broil the meatballs until golden brown, about 7 minutes. Set aside.
  3. Meanwhile, heat a medium straight sided skillet over medium heat. Add the olive oil and heat until the oil moves freely, about 30 seconds longer. Add the shallots and the salt and cook, stirring often until fragrant, about 1 minute. Sprinkle in the flour and whisk until smooth. While whisking, add the chicken broth and lemon juice and stir until smooth. Bring to a simmer and reduce the heat to maintain a gentle simmer. Stir in the capers and allow the sauce to simmer for 5 minutes. Add the meatballs to the sauce and stir to coat them in the sauce. Cover the pan with a lid and allow the meatballs to simmer in the sauce for another 5 minutes. Stir in the parsley. Serve with more freshly grated parmesan if desired.

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