Chicken Piccata Meatballs

Moist and flavoursome Chicken Piccata Meatballs cooked in a buttery lemon caper sauce... ready in just 30 minutes!

5 from 1 vote

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Course: Dinner, Main Course

Cuisine: Italian, western

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: serves

Calories: 515kcal

Cost: $10

Place the chicken mince, panko crumbs, garlic, parmesan, lemon zest, parsley, egg, salt and pepper into a large bowl. Mix until completely combined.
Take scoops of mixture (approximately 1 tbs of mixture) and roll into meatballs. Place the meatballs onto the prepared tray (you should get 20-25 meatballs).
Heat 1 tbs olive oil in a large frying pan over medium-high heat.
Cook the meatballs for 5 minutes until browned on all sides (Note: the meatballs won't be cooked through at this stage).
Set the meatballs aside.

Place 1 tbs of the butter along with the minced garlic into the frying pan and cook for 30 seconds.
Sprinkle over the flour and cook, while stirring constantly for 1 minute.
Add ¼ cup of the chicken stock liquid and continue to stir until it forms a paste. Repeat with the remaining stock (only adding ¼ cup at a time and stirring until the sauce is completely smooth before adding any extra stock).
Add the meatballs back to the pan, along with the baby capers and lemon juice. Stir then cover with a lid.
Leave to simmer for 8-10 minutes (stirring occasionally) or until the meatballs are cooked through and piping hot in the centre.
Stir through the remaining 3 tbs of butter.
Serve immediately with grated parmesan and chopped fresh parsley (optional).

RECIPE NOTES & TIPS

Don’t overmix meatball mixture, or they’ll won't be as tender.
Rolling the meatballs - run your hands under the tap before rolling - this helps prevent the chicken mince mixture from sticking to your hands.
Space out meatballs when browning—crowding means steaming, not searing.
Taste and adjust sauce—add a splish more lemon juice or a pinch more salt, if required.
Serving - serve piccata meatballs over pasta, rice, mashed potato... anything that will soak the delicious sauce up!
Storage – keep leftovers in an airtight container in the fridge for up to 2 days.
Reheating – gently warm on the stove until piping hot, adding a splash of stock to loosen the sauce if needed.
Freezing – freeze meatballs (without sauce) in an airtight container for up to 1 month. Thaw and reheat gently with fresh sauce until piping hot.