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Chicken Piccata is a classic Italian dish known for its zesty flavor profile, which typically features sautéed chicken cutlets served in a luscious lemon-caper sauce. Originating from the southern regions of Italy, this dish has become beloved worldwide for its bright, tangy notes and comforting essence. The traditional preparation brings together simple yet vibrant ingredients, creating a dish that is both satisfying and elegant.

Chicken Piccata Meatballs Recipe

Discover a delightful twist on a classic favorite with Chicken Piccata Meatballs. These zesty meatballs are made with lean ground chicken, fresh herbs, and a tangy lemon-caper sauce. Perfect for any occasion, they can be served on their own, over pasta, or in a sub sandwich, making them an incredibly versatile dish. Enjoy a healthy and flavorful meal that will impress your family and friends! #ChickenPiccata #Meatballs #HealthyEating #ItalianRecipes #CookingAtHome #MealPrep #ComfortFood
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Ingredients
  

1 pound ground chicken

1/2 cup breadcrumbs (preferably Italian-style)

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

2 cloves garlic, minced

1 tablespoon lemon zest

1 large egg

Salt and pepper to taste

2 tablespoons olive oil (for frying)

1/2 cup chicken broth

1/4 cup fresh lemon juice

2 tablespoons capers, rinsed and drained

1 tablespoon unsalted butter

Fresh parsley, for garnish

Lemon slices, for garnish

Instructions
 

Prepare the Mixture: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, lemon zest, egg, salt, and pepper. Mix until well combined, but don’t overwork the mixture.

    Form Meatballs: Using your hands, shape the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.

      Cook the Meatballs: In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes per side until golden brown and cooked through. Remove and set aside on a plate.

        Make the Sauce: In the same skillet, add the chicken broth, lemon juice, and capers. Scrape up any browned bits from the bottom of the pan while bringing the mixture to a simmer. Let it reduce slightly for about 3-4 minutes.

          Finish the Sauce: Stir in the butter until melted and combined, creating a velvety sauce. Season with salt and pepper to taste.

            Combine: Return the meatballs to the skillet, coating them gently with the sauce. Allow them to simmer in the sauce for another 2-3 minutes to soak in the flavor.

              Serve and Garnish: Plate the chicken piccata meatballs, spooning extra sauce over the top. Garnish with fresh parsley and lemon slices.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4