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September 20, 2020

Lemon Chicken Piccata Meatballs

 

Lemon Chicken Piccata Meatballs

I discovered this wonderful recipe on JoAnn's blog (Gulfside Musing) this past summer and finally got around to giving it a try a few weeks ago. My family loved the flavor of the meatballs, which I served alongside some lemony orzo and sauteed zucchini. They loved it so much, I made it again this week! I learned a few things with my second attempt, so be sure to read my notes for some helpful hints.

For the Meatballs:

1 lb. ground chicken
1 egg
3/4 cup breadcrumbs or Panko
1/4 cup Parmesan cheese
2 Tbsp. chopped parsley 
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1 tsp. lemon zest
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper

For the Sauce:

1 Tbsp. butter
2 garlic cloves (crushed or minced)
1 cup chicken stock (or 1/2 cup white wine and 1/2 cup stock)
2 Tbsp. capers (optional)
1 Tbsp. parsley (chopped)
1-2 tsp. lemon juice
Salt & pepper to taste

To make the meatballs, combine all the ingredients in a mixing bowl and mix well.

With wet hands, form meatballs into the size of golf balls.

Heat a large pan or skillet over high heat and add a few tablespoons of olive oil. Cook the meatballs until golden brown on all sides. Remove and set aside.

To make the sauce, melt butter in the pan and add the garlic. Cook for 30 seconds.

Add the stock (and wine, if using), capers, parsley and lemon juice. Allow to come to a simmer.

Add the meatballs and cook for another 7-10 minutes, coating the meatballs in the sauce until they are cooked through.

Season to taste and serve.

My Notes:

For the meatballs, I mixed all the dry ingredients together first in order to evenly distribute the seasonings before adding the wet ingredients (chicken & egg).

I baked the meatballs in a 350 degree oven for 30 minutes, rather than frying them in a skillet. The first time I made the recipe, I place the meatballs on a large cookie sheet and added enough chicken broth to coat the bottom of the pan. The second time, I omitted the broth and placed the meatballs on parchment paper. I prefer the first method, as the meatballs were a bit dry when I didn't include the broth. 

For our dinner, I made a meatball bowl with orzo and zucchini. I prepare the orzo (minus the shrimp) from my Shrimp Scampi & Orzo recipe. For the zucchini, I used Smitten Kitchen's Quick Zucchini Saute. The combined flavors are so good!

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20 comments:

  1. FYI - I made chicken meatballs last month, essentially the same recipe but instead of the egg, I added shredded zucchini. More veggies, and it kept the meatballs moist. I cooked in the oven on parchment.

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    1. Raidergirl3, zucchini is a great idea! I'll have to try that next time, although my husband loves it as a side dish so that may be too much for one meal. ;)

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  2. Glad you liked this one... it's been a huge hit at our house. I've made it several times, including once for my parents this summer. Thanks for the suggestion to bake the meatballs, will try that next time!

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    1. JoAnn, thank you for sharing the recipe earlier this summer! It will be on our monthly rotation, either as posted or with a marinara sauce. I'm even thinking about throwing the meatballs (crumbled up a little bit) on a flatbread pizza with some pesto and cheese. Thanks again! Hope all is well with you. When do you head back to FL?

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    2. Les - We're planning to head back on 10/5, but will keep an eye on the tropics. It's been a wild hurricane season!

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    3. Enjoy your final weeks up there and safe travels homeward!

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  3. This looks and sounds amazing! I'm not much of a cook so I'll have to share this with my husband, who loves cooking.

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    1. Jen, these are super easy and something you can make in the RV or on a campstove. Enjoy!

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  4. Yum! The meal on the plate looks delicious! I'm reading this at breakfast time, but could easily polish that off right now!
    My Weekend Cooking post is here: http://baystatera.com/book-review-umami-by-laia-jufresa-weekendcooking.

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    1. Laurie, it's such an easy recipe and very tasty.

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  5. Because of Celiac I usually to have to scroll by all the delicious meatball recipes but the availability of really good gluten free crumbs has changed that. Looks delish.

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    1. Ti, I'm glad you are able to find some good gluten free bread crumbs! You'll have to let me know how they work in this recipe, if you try it.

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  6. This seems like a good one to try. Looks quite yummy.

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    1. Diane, I like how easy it is to prepare. I plan to double the recipe next time around so I can freeze a bunch for future meals.

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    1. I'm looking forward to making it again next week, Heather. It's so easy and so good!

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  8. I am going to mention this to the cook in our house. It looks delicious!

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    1. Marg, I hope you get to enjoy it soon! It's time for me to make it again.

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  9. I love a good chicken meatball recipe- I pinned this one.

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    1. Diane, I need to pull this recipe out again and make it for dinner. It's so easy and tasty!

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