Chicken Piccata Meatballs (30-Minute Dinner!)

By The Mediterranean Dish · 30 min

Ingredients

Instructions

1. In a medium bowl, mix the ground chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, half the chopped parsley leaves, 1/4 cup of the breadcrumbs, a pinch of kosher salt and black pepper (about 1/2 teaspoon each) and a drizzle of olive oil until combined.
2. Spread the other 1/4 cup of breadcrumbs on a large plate.
3. Shape the mixture into small balls (about 1 heaping tablespoon each) and roll them in the breadcrumbs to coat.
4. In a large nonstick pan over medium heat, add enough olive oil to coat (about 3 tablespoons). Once it shimmers, place the meatballs in a single layer without touching. Sear, turning, until golden brown on all sides, about 7 to 8 minutes total; they do not need to be fully cooked. Drain on a plate lined with paper towels.
5. Pour off the chicken fat, leaving any leftover in the pan. Add 3 tablespoons olive oil and the butter or ghee over medium-high heat and stir until melted. Add the remaining 3 minced garlic cloves and stir until fragrant. Add the juice of both lemons, the white wine or chicken broth and the capers. Season with salt to taste and bring to a boil.
6. Lower the heat to low and return the meatballs to the pan. Spoon some sauce over them. Cover and simmer until cooked through and no longer pink in the center, about 5 minutes.
7. Sprinkle over the lemon zest and the remaining chopped parsley (about 2 tablespoons). Serve hot with plenty of sauce.

Summarized from The Mediterranean Dish's video. Watch it for the details.