Description
Juicy chicken meatballs simmered in a tangy lemon-caper sauce and served over spaghetti for a comforting twist on classic piccata.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1 large egg
- 3 garlic cloves, finely minced
- Zest and juice of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- 8 ounces spaghetti, cooked
Instructions
- Preheat your oven to 400°F and heat a large skillet over medium heat.
- In a bowl, mix ground chicken, breadcrumbs, parmesan, egg, garlic, lemon zest, salt, and pepper until just combined.
- Roll the mixture into 1-inch meatballs and set aside.
- Add olive oil to the skillet and brown the meatballs on all sides for about 5 to 7 minutes. Remove and set aside.
- In the same skillet, pour in chicken broth, lemon juice, and capers. Simmer and scrape up any browned bits.
- Return the meatballs to the skillet and simmer for another 10 minutes until fully cooked through.
- Sprinkle chopped parsley over the dish and adjust seasoning to taste.
- Serve meatballs and sauce hot over cooked spaghetti.
Notes
- Use fresh lemon juice for best flavor.
- Damp hands make rolling meatballs easier.
- Don’t overcrowd the skillet when browning.
- Freeze uncooked meatballs for up to 2 months.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg
Keywords: chicken piccata meatballs, lemon caper sauce, chicken meatball pasta, easy dinner recipe, Italian-American comfort food