Chicken Piccata Meatballs

Chicken Piccata Meatballs

Chicken Piccata Meatballs have the savory flavor of traditional chicken piccata. We use our Sheffield’s Lemon Garlic Pepper for the seasoning. When added to the chopped capers and other ingredients, added to the ground chicken, you get a very savory dish. The panko breadcrumbs add a nice texture. To finish the dish, we have a traditional lemon caper sauce to spoon over the meatballs and noodles.

We like to serve our Chicken Piccata Meatballs with a small mixed side salad using our Italian Salad Dressing for a delicious meal. Your friends will be impressed. Enjoy!

Serves 4

Ingredients:
1 ½ Pound Ground Chicken
1 Cup Panko Bread Crumbs
½ Cup Whole Milk
1 Large Eggs, lightly beaten
6 Tablespoons Parmesan Cheese, Finely Grated
1 ½ Tablespoons Sheffield’s Lemon Garlic Pepper
¾ Teaspoon Dried Greek/Mediterranean Oregano
6 Tablespoons Capers, Divided. Half chopped and half left whole.
2 Tablespoons Extra-virgin Olive Oil
2 Cups Chicken Broth
3 Teaspoons Fresh Lemon Juice
6 Tablespoons Butter
Lemon Wedges for Serving
½ Cup Fresh Parsley, Chopped, plus Extra for Optional Garnish
Cooked Egg Noodles for Serving

Directions:
Pre-heat oven to 425ºF, with the rack set in the middle position.

In a medium mixing bowl, add the panko and milk. Combine well and set aside for 2 to 3 minutes, letting the panko absorb the milk. Add the lightly beaten eggs, chopped capers, Parmesan cheese, Sheffield’s Lemon Garlic Pepper, oregano. Mix again until well combined.

Add the ground chicken to the panko mixture. Gently mix until all the ingredients are evenly combined. Form mixture into 16 to 18 meatballs, about 1 ½” in diameter, placing them on a foil lined low rimmed baking sheet. The meatballs can be soft, so to firm them up to be able to get a rounder shape, place the tray in the freezer for about 10 to 15 minutes. Re-shape the meatballs after chilled. You can also make the chicken mixture ahead and set the covered bowl in the refrigerator for 4 to 6 hours so the meatballs will hold their shape better.

Heat the oil in a large, non-stick skillet over medium-high heat. Once the oil starts to shimmer, carefully transfer the meatballs to the skillet. Cook for about 5 minutes, lightly browning on all sides, turning over a few times. Transfer them to a lined low rimmed baking sheet, lightly sprayed with non-stick cooking spray. Set skillet aside on the stove, which you’ll use to make the sauce.

Place the baking sheet in the oven. Cook for 5 minutes. Turn meatballs over and cook for another 5 minutes. The internal temperature should be at least 165ºF. Cook for another minute or so if necessary. Remove from the oven and cover with foil to keep warm.

While meatballs are in the oven make the sauce. Heat the same skillet over medium-high heat. Add the broth and bring to a boil. Using a wooden or non-metal spatula, scrape up any browned pieces. Add the butter, lemon juice, remaining whole capers and chopped parsley. Stir to combine well. Adjust taste with a bit of sea salt and pepper if needed.

Plate the meatballs over the cooked noodles, spooning some of the sauce over them. Garnish with the remaining parsley and lemon wedges.  Serve with a small mixed salad, topped with out Italian Salad Dressing, and you have a meal worthy of any top-notch Italian restaurant.  Enjoy.