Mama Mia! chicken piccata meatballs

When going to an Italian Restaurant, Chicken piccata has been one of my most favorite dish. I just love the lemon/butter flavor that comes with my choice of protein.

But how cool to be able to make a meatball that tastes just like that when cooked in a lemony butter sauce with capers and then use the sauce over pasta! Here is one simple recipe that I am sure you will make again and again.

Here is your Shopping List:

1. 2 Shallots finely minced

2. ¼ Cup freshly grated Parmesan cheese

3. ¼ Cup of half-and-half (I was out so I mixed 50% each of milk and heavy cream)

4. 1 Cup of Italian Seasoned Breadcrumbs (evenly divided)

5. 2 Tbsp finely chopped fresh parsley

6. 1 Large Egg

7. 2 Tbsp. capers (evenly divided)

8. 1 lb. of ground white meat chicken

9. 1 tsp kosher salt

10. ½ tsp pepper

11. ¼ tsp garlic powder

12. ¼ Cup of white wine

13. 1-1/4 Cup Chicken broth

14. 1-1/2 tbsp freshly squeezed lemon juice

15. 3 tbsp cold unsalted butter cut into cubes

16. 3 tbsp Olive Oil for cooking the meatballs

17. 1 lb. of your Favorite Pasta (I would suggest thin spaghetti)

For the Meatballs:

Take a large bowl and add ½ of the shallots, Parmesan cheese, half-and-half, 1/3 cup of the breadcrumbs, 1 tbsp parsley and egg. Take 1 tbsp of the capers and roughly chop and add to the bowl.

Add the ground chicken. Season with Salt and pepper. Mix gently together until everything is well incorporated (but not too much because nobody likes a tough meatball). Take a shallow dish and add the remaining bread crumbs. Take the meatball mixture and roll into 12 balls. Roll each meatball in the breadcrumb mixture to lightly coat.

Heat a skillet to medium THEN add the olive oil. Add the meatballs and cook turning occasionally until brown on all sides (add more oil if necessary). Remove the meatballs from the skillet and set aside.

For the Sauce:

Add the remaining whole capers to the skillet and cook stirring constantly for one minute. Pour in the wine and deglaze the skillet and let the alcohol cook off. Add the chicken broth and bring to a boil. Return the meatballs to the skillet and reduce the heat.

Simmer until the liquid is reduced by half while stirring occasionally to coat the meatballs (about 6-7 minutes). Once the sauce is reduced, move the meatballs to the side of the skillet and turn the heat to low. Wisk in the lemon juice and then stir in the cold butter.

Make sure to stir constantly until well incorporated and slightly thickened. Stir in the parsley and remove from the heat. Take a serving of pasta and place on individual dishes. Drizzle some of the sauce on top. Add 3 meatballs. This recipe makes 4 servings.

Fun Fact: What does piccata mean anyway? piccata is an Italian work that means larded or pounded flat but since we are not doing any of that, we will use it to describe a cooking method for meat by sauteing and serving in a lemon butter sauce.