Chicken Piccata Meatballs are a tasty twist on the classic recipe usually made with chicken cutlets. This simple and easy meal is guaranteed to shake up your weekly dinner repertoire in a very good way.
In large mixing bowl, gently combine chicken, bread crumbs, cheese, seasoning, garlic, parsley, and egg until incorporated. Do not overwork the meat while mixing the ingredients.
Use cookie scoop to measure meatball mixture evenly and roll into balls using your hands. Place in a greased baking dish. Drizzle with olive oil. Bake 17-20 minutes, shaking pan halfway through cook time.
Prepare sauce while meatballs are in the oven. Add ½ tablespoon butter and minced garlic to the saucepan. Saute on medium heat about 30 seconds or until garlic is fragrant. Add chicken broth, lemon juice, cheese, capers and brine. Bring to boil, then simmer and allow to reduce for about 5 minutes. Remove from heat and whisk in remaining butter and heavy cream (if using). Set aside until meatballs are done.
Remove meatballs from oven and place into piccata sauce. Heat on low just until sauce is reheated.
Serve over pasta with meatballs and sauce.
Notes
Make sure to read recipe tips in the post for best results.