Description
These chicken piccata meatballs are inspired by one of our favorite Italian dishes. We’ve loaded these tender meatballs with capers and lemon zest and baked them to perfection. Served with pasta in a rich buttery sauce, infused with white wine, lemon juice, and even more briney capers. And finally, we’ve topped it with a toasted breadcrumb mixture to add a delightful crunch to each bite!
Ingredients
- 1 pound ground chicken
- ¾ cup panko breadcrumbs
- ¼ cup grated pecorino romano cheese
- 1 egg
- 2 tablespoons capers, chopped or crushed
- 1 tablespoons caper brine
- 1 lemon, zested (not the juice)
- 1 teaspoons dried minced onion
- 1 teaspoons dried parsley
- ½ teaspoon granulated garlic
- 1 teaspoons coarse salt
- 8–10 ounce spaghetti
For the sauce:
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1/2 teaspoon coarse salt
- 1/2 teaspoon crushed red pepper flakes
- ¼ cup flour
- 1 cup chicken broth
- 2 tablespoons capers, chopped or crushed
- 2 tablespoons caper brine
- 1 lemon, zested and juiced
- ¼ cup dry white wine
- ¼ cup grated pecorino romano cheese
- 1 tablespoon fresh parsley, chopped
Toasted breadcrumbs:
- ⅓ cup panko breadcrumbs
- ¼ granulated garlic
- Pinch of salt
Instructions
Toasted breadcrumbs:
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In a small bowl, mix panko breadcrumbs, granulated garlic, and coarse salt.
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Heat a skillet over medium-high heat.
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Add breadcrumb mixture and stir occasionally until breadcrumbs turn golden.
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Remove from heat and set aside.
Chicken piccata meatballs:
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In a large bowl, combine all meatball ingredients.
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Gently mix until well combined.
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Use a cookie scoop to form meatballs and assemble them on a baking sheet lined with parchment paper.
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Bake at 425˚F for 15-17 minutes or until internal temperature reaches 165˚F.
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Remove from oven and set aside.
Cooking the pasta:
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Bring a large pot of salted water to a boil.
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Add pasta and cook to al denté, according to package instructions.
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Reserve ½ cup of pasta water, then drain and set pasta aside.
Lemon piccata sauce:
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In the same pot used for the pasta, melt butter over medium-high heat.
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Add garlic, capers, lemon zest, and crushed red pepper flakes. Sauté until fragrant.
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Whisk in flour to form a roux.
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Slowly whisk in chicken stock, white wine, and lemon juice until well combined.
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Remove from heat and whisk in pecorino romano cheese.
Combining the dish:
- Return cooked pasta to the pot with the sauce.
- Stir to coat pasta thoroughly, adding a splash of pasta water if needed.
- Optionally, stir meatballs into the pasta or serve them over pasta.
- Top each serving with toasted breadcrumbs before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Meatballs
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 327
- Sugar: 2.1 g
- Sodium: 943.9 mg
- Fat: 11 g
- Saturated Fat: 4.6 g
- Carbohydrates: 36.7 g
- Fiber: 2.1 g
- Protein: 18.2 g
- Cholesterol: 79.7 mg
