Italian Chicken Piccata Meatballs

Chicken Piccata is one of my favorites. Our Italian Chicken Piccata Meatballs wrap all that Piccata flavor into one amazing meatball with a creamy sauce on top. Just serve it with some wide egg noodles and what a delicious meal.

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How To Make

Italian Chicken Piccata Meatballs

In a large mixing bowl, add the ground chicken, torn white bread, milk, parmesan cheese, egg & shallot, salt, pepper,

oregano and basil.

Begin to fold the mixture together.

Add the lemon zest and mix together,

being careful not to overmix.

Form the meatballs with a large scooper. Place the meatballs on a parchment covered roasting pan.

Bake at 375 degrees for 25 minutes.

Set the baked meatballs aside while you make the sauce.

For the sauce, place the butter into a hot skillet, after the butter is melted add the chopped shallots and sauté until clear.

Add the flour and stir until absorbed into the butter. Slowly add the chicken broth and heavy cream while constantly stirring,

the mixture will begin to thicken.

Very gently add the capers, Italian parsley, and lemon juice.

Place the meatballs into the sauce, making sure the sauce covers the meatballs. Place a lid on the skillet and simmer for 8 minutes. Sprinkle with more parmesan cheese

and Italian parsley if desired. Keep warm until ready to serve.

Recipe