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Rustic Chicken Piccata Meatballs

November 24, 2020

This is a super delicious recipe from Little Spice Jar.  I followed the recipe almost exact, just a few minor tweeks.  I served it over rice with a side of peas.  The recipe made enough that I could freeze half the meatballs and sauce for another delicious dinner for my husband and I.


Rustic Chicken Piccata Meatballs by

3/4 ounce of Parmesan cheese, grated

4 cloves of garlic, minced

1 tablespoon lemon zest, from 1 large lemon (if it’s a little less because of the size of the lemon, that’s fine.  Very lightly pack your tablespoon.  Too much is just too much)

3/4 cup panko breadcrumbs

1 large egg

1/3 cup chopped parsley (optional:  because of the times, I never have this)

1 teaspoon salt

1/2 teaspoon pepper

1 lb. ground chicken (no turkey, completely different flavor then)


4 tablespoons butter, cubed

3 cloves garlic, minced

1 tablespoon flour

1-1/2  cups chicken stock

1/4 cup capers

2 teaspoons caper brine

1/4 cup fresh lemon juice from the one large lemon that you zested (this might not be quite a 1/4 cup but that’s fine.  I just had 3 tablespoons last time I made it)


In a very large bowl, combine parmesan cheese through pepper.  Stir until very well combined.  Then add chicken and stir until just combined.  I use a large fork for this.  I do not use my hands.  Lightly combine the chicken with the other ingredients.  If mixed too much, the meatballs will become compressed and hard.  Not preferable.  Using a purple cookie scoop, make 21 meatballs, about 1-1/2 to 1-3/4 tablespoons each.

Heat a large skillet (not non stick) over medium heat.  Drizzle with about 1 tablespoon of olive oil.  Add meatballs.  Pick a big enough pan so the meatballs are not crowded into the pan.  Cook for about 4-5 minutes until meatballs are nicely browned all over.  Remove meatballs to a plate.

To make the sauce, add 1 tablespoon of butter to the skillet.  Add garlic and cook for about 30 seconds.  Add the flour and whisk thoroughly, cooking for about 30 seconds.  Gradually add the chicken stock, stirring constantly until combined.  Add the capers, the brine and the lemon juice and bring to a simmer.  Add the meatballs, reduce heat to medium low and let the chicken and sauce cook for about 5-7 minutes.  Reduce heat to low and add the remaining 3 tablespoons of butter, letting it melt slowly into the sauce.  Stir to combine and serve.

parmesan through pepper:

stir together thoroughly:

add chicken and stir lightly until combined:

make into meatballs and brown:

set aside onto a plate:

sauce ingredients:

add butter and garlic and cook:

add flour, stir and cook:

then gradually add chicken broth, then other ingredients and simmer:

add meatballs back in, and bring to a simmer and cook:

then add butter, yum!


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