How To Make Creamy Lemon Chicken Piccata Meatballs
These chicken piccata meatballs are cooked with cheese and parsley, then simmered with lemon-infused broth and heavy cream.
Place meatball ingredients in a bowl and mix to combine. If it’s too wet to form balls, add a touch of extra breadcrumbs or refrigerate.
Scoop up a heaped tablespoon and with slightly wet hands, roll into balls.
Heat oil in a non-stick skillet over medium-high heat. Add half the meatballs and cook for 4 minutes, browning all over but still raw inside. Remove onto a plate, repeat with remaining meatballs.
Wipe skillet clean with a paper towel. Reduce heat to medium.
Melt butter in a skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth, and cream.
Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.
Stir through parsley and capers. Serve with more Parmesan cheese, if desired.
- Calories: 548.49kcal
- Fat: 40.86g
- Saturated Fat: 20.91g
- Trans Fat: 0.34g
- Monounsaturated Fat: 14.03g
- Polyunsaturated Fat: 3.30g
- Carbohydrates: 19.52g
- Fiber: 1.57g
- Sugar: 3.74g
- Protein: 27.35g
- Cholesterol: 205.09mg
- Sodium: 641.51mg
- Calcium: 267.77mg
- Potassium: 682.85mg
- Iron: 2.49mg
- Vitamin A: 312.48µg
- Vitamin C: 11.34mg
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