Chicken Piccata Meatballs
Servings: 4
Ingredients
For the Meatballs:
- 1½ pounds ground dark meat chicken
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/4 cup gluten-free panko breadcrumbs
- 1 egg yolk
- zest of 1/2 lemon
- 2 tablespoons extra virgin olive oil
For the Sauce:
- 2 tablespoons unsalted butter (sub vegan butter for dairy-free)
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoons cassava flour (or all-purpose flour)
- 1/4 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 2 tablespoons capers, drained
- 1 tablespoon minced fresh parsley leaves, plus more for serving
- 2 tablespoons freshly squeezed lemon juice (from about 1/2 large lemon)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Prepare the Meatballs:
- In a large bowl, mix to combine the ground chicken, salt, pepper, garlic powder, parsley, panko, egg yolk, lemon zest. Once well combined, form into 1 ½-inch meatballs. Damp hands will make this easier as the chicken can be sticky.
- In a large deep non-stick skillet, heat the oil over medium heat. Once hot, add the meatballs in a single layer, working in batches as needed. Brown the meatballs on all sides, about 3 minutes per side. The meatballs do not need to be cooked through as they will finish cooking in the sauce. Once browned, set aside on a plate and continue until all the meatballs are browned.
Make the Sauce:
- In the same skillet, reduce the heat to medium-low and melt the butter. Add the garlic, red pepper flakes, and cassava flour. Stir, toasting the flour, for 1 minute.
- While whisking, pour the wine into skillet to combine. Add the chicken broth, whisking constantly, until well combined. Add the capers, parsley, lemon juice, salt, and pepper. Stir to combine, then increase heat to a rapid simmer.
- Reduce the heat to a light simmer then nestle the meatballs back into the sauce. Cover and cook until the meatballs are cooked through, 5 to 7 minutes.
- Garnish with additional parsley, serve, and enjoy!
Notes
Freezer Tips:
- To freeze, let the meatballs cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
- To thaw, place the container in the refrigerator overnight. Reheat in the oven by placing the meatballs and sauce in an oven-safe dish, covering with foil, and baking at 350°F for about 20-25 minutes, or until heated through. Tossing occasionally to ensure even heating.
Nutrition
Calories: 447kcal | Carbohydrates: 13g | Protein: 32g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 213mg | Sodium: 1149mg | Potassium: 996mg | Fiber: 1g | Sugar: 1g | Vitamin A: 576IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 2mg