Chicken Piccata Meatballs | Bite Sized

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

white wine

🥗Healthier: chicken broth

💰Cheaper: white grape juice

White grape juice adds sweetness without alcohol.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber while crushed crackers are often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Start with 1 pound of ground chicken in a bowl.

Add panko bread crumbs, parmesan cheese, lemon zest, and 5 cloves of minced garlic to the bowl.

Season with salt and mix until well combined.

Form the mixture into meatballs about 2 tablespoons in size using a melon baller.

Heat a few tablespoons of olive oil in a large pan over medium heat.

Add the meatballs to the pan and cook for about 6 minutes until partially cooked, turning occasionally.

Transfer partially cooked meatballs to a plate lined with paper towels to drain excess oil.

In the same pan, add butter and melt it, scraping up any bits from the bottom.

Once melted, add flour and whisk until fully incorporated.

Add lemon juice and chicken broth to deglaze the pan, stirring to combine.

Add capers along with some brine and return the meatballs to the pan.

Increase the heat and let the meatballs simmer in the sauce for a few more minutes until cooked through and the sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens