Lemon chicken piccata meatballs
These lemon chicken piccata meatballs are easy to make and perfect served with al dente pasta for a delicious family dinner.
Servings 4
Calories 321kcal
Ingredients
- 500 g (1lb) ground chicken / chicken mince
- 2 slices (50g) white bread crusts removed
- 4 tbsp milk
- ¼ cup Parmesan cheese
- 2 tbsp chopped parsley
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp lemon zest
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
For the sauce
- 1 tbsp butter
- 2 garlic cloves crushed
- 1 cup chicken stock (alternatively ½ cup white white wine + ½ cup stock)
- 2 tbsp capers
- 1 tbsp parsley
- 1-2 tsp lemon juice
- salt and pepper to taste
Instructions
- Tear the bread into small pieces then add to a large mixing bowl. Pour over the milk and allow to soak for 5 minutes.
- Add the remaining meatball ingredients and mix until just combined
- With wet hands, form meatballs 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 the 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 the meatballs are cooked through.
- Season to taste and serve.
Nutrition
Calories: 321kcal | Carbohydrates: 16g | Protein: 29g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 153mg | Sodium: 904mg | Potassium: 730mg | Fiber: 2g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 2mg
