Chicken Piccata Meatballs Recipe

Chicken piccata meatballs are a delightful twist on the classic Italian-American dish, chicken piccata. Combining the flavors of tender chicken, tangy lemon, and briny capers, these meatballs offer a burst of savory goodness in every bite. Whether served as an appetizer, a main course, or even atop a bed of pasta, chicken piccata meatballs are sure to please even the most discerning palates.

Ingredients Required

To prepare chicken piccata meatballs, you’ll need the following ingredients:

• Ground chicken
• Breadcrumbs
• Parmesan cheese
• Garlic
• Lemon zest
• Fresh parsley
• Salt and pepper
• Olive oil
• Butter
• Chicken broth
• Lemon juice
• Capers
• Flour

Preparation of Chicken Piccata Meatballs

Making the Meatball Mixture

Begin by combining ground chicken, breadcrumbs, grated Parmesan cheese, minced garlic, lemon zest, chopped parsley, salt, and pepper in a large mixing bowl. Mix the ingredients thoroughly until well combined.

Forming the Meatballs

Once the mixture is evenly combined, use your hands to roll it into small meatballs, roughly the size of golf balls.

Cooking the Meatballs

Heat olive oil in a skillet over medium heat. Add the meatballs to the skillet and cook until golden brown on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set them aside.

Preparation of Piccata Sauce

Ingredients for the Sauce

For the piccata sauce, you’ll need:

• Butter
• Chicken broth
• Lemon juice
• Capers
• Flour

Cooking the Sauce

In the same skillet used to cook the meatballs, melt butter over medium heat. Stir in flour to create a roux, then gradually whisk in chicken broth and lemon juice until smooth. Add capers and continue to cook until the sauce thickens, about 5 minutes.

Combining Meatballs with Piccata Sauce

Return the cooked meatballs to the skillet with the piccata sauce. Gently toss the meatballs in the sauce until they are evenly coated.

Serving Suggestions

Chicken piccata meatballs can be served in various ways. They can be served as appetizers with toothpicks for easy picking, as a main course with a side of pasta or roasted vegetables, or even as a filling for sandwiches or wraps.

Variations and Tips

• For a lighter version, you can bake the meatballs instead of frying them.
• Substitute ground turkey or pork for the ground chicken for a different flavor profile.
• Add a splash of white wine to the piccata sauce for extra depth of flavor.
• Garnish with additional lemon slices and parsley before serving for a fresh touch.

Health Benefits of Chicken Piccata Meatballs

Chicken piccata meatballs are a nutritious option, packed with protein from the chicken and added nutrients from the lemon juice and fresh herbs. They are also relatively low in carbohydrates, making them suitable for those following a low-carb diet.

History and Origin

The exact origins of chicken piccata meatballs are unclear, but they are believed to be a modern twist on the traditional Italian dish, chicken piccata. This variation likely originated in Italian-American kitchens, where cooks put their own spin on classic recipes.

Why Chicken Piccata Meatballs are Popular

Chicken piccata meatballs have gained popularity for their unique combination of flavors and versatility. They offer a convenient way to enjoy the flavors of chicken piccata in a bite-sized format, making them perfect for parties, gatherings, or weeknight dinners.

FAQs

1. Can I use ground beef instead of ground chicken for the meatballs?
   • While ground chicken is traditionally used for chicken piccata meatballs, you can certainly use ground beef if you prefer. Just keep in mind that the flavor profile will be slightly different.
2. Can I make the meatballs ahead of time and freeze them?
   • Yes, you can prepare the meatballs ahead of time and freeze them for later use. Simply place the cooked meatballs on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer-safe bag or container.
3. What can I serve with chicken piccata meatballs?
   • Chicken piccata meatballs pair well with a variety of sides, including pasta, rice, mashed potatoes, or a simple green salad.
4. Can I use dried herbs instead of fresh ones?
   • While fresh herbs are preferred for the best flavor, you can substitute dried herbs if needed. Just use about half the amount called for in the recipe, as dried herbs are more concentrated in flavor.
5. How long will leftovers last in the refrigerator?
   • Leftover chicken piccata meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat them in the microwave or oven before serving.

Conclusion

In conclusion, chicken piccata meatballs are a delicious and versatile dish that brings together the flavors of tender chicken, tangy lemon, and briny capers. Whether served as an appetizer, a main course, or as part of a sandwich or wrap, these meatballs are sure to be a hit with family and friends. With their easy preparation and crowd-pleasing flavor, chicken piccata meatballs are a must-try for any food lover.

Source: erinliveswhole.com

Yield: 2-4

Easy Skillet Pizza with Brussels and Bacon

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Who says you need a pizza oven to enjoy a delicious, homemade pizza? With this easy skillet pizza recipe, you can whip up a mouthwatering pizza right on your stovetop. Featuring a savory combination of Brussels sprouts and crispy bacon, this skillet pizza is a delightful twist on the classic. It’s perfect for busy weeknights or casual gatherings, offering a simple yet flavorful meal that’s sure to impress.

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

• For the Brussels Sprouts and Bacon:
• 1 cup of brussels sprouts, halved or quartered
• Drizzle of olive oil
• Salt and pepper
• 3 strips bacon
• For the Pizza:
• 2 tablespoons olive oil
• 1/2 teaspoon dried Italian herbs
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1 lb pizza dough (I used store-bought)
• 6 oz diced mozzarella cheese (the low-moisture blocks are best for this recipe – I often use part-skim and don’t notice a difference)
• 1/4 cup grated pecorino cheese
• Hot honey, for serving

Instructions

For the Brussels Sprouts and Bacon:

1. Preheat the oven to 425°F. Spread the brussels sprouts out in an even layer on a large rimmed baking sheet lined with parchment paper.
2. Toss the sprouts with a drizzle of olive oil and a sprinkle of salt and pepper. Push the brussels to one side of the baking sheet and arrange the bacon slices on the other half.
3. Bake for 10-12 minutes, turning the bacon once about halfway through, or until the bacon is crisped and rendered and the brussels are tender and caramelized. 
4. Remove from the oven and set aside. Once the bacon is cool enough to handle, chop into bite-sized pieces.

For the Pizza:

1. Turn on the oven broiler. Place an 8-inch cast iron skillet on the stove over medium heat.
2. On a lightly floured surface, roll the dough out into a circle roughly 9 inches in diameter and ½-inch thick.
3. To the hot skillet, drizzle in half the olive oil, dried herbs, garlic salt, garlic powder, salt, and red pepper flakes.
4. Carefully place the dough in the hot skillet, pressing it into the edges. Drizzle the remaining oil and seasonings over the top.
5. Cook the pizza in the skillet for 5 minutes or until it is beginning to crisp and turn golden brown on the bottom.
6. Working quickly, add the toppings to the dough: the cheeses, brussels, and bacon. Season everything with a pinch of salt and pepper.
7. Transfer the skillet under the broiler for 1-2 minutes or until the cheese is bubbly and golden in spots and the crust is golden and crisp – watch it carefully as this happens quickly.
8. Drizzle the pizza with hot honey and then slice and serve.

Notes

You can also make this pizza in a 10-inch skillet – this will yield a thinner crust. I prefer the 8-inch skillet because it really makes it feel like a deep dish style pizza.