Chicken Piccata Meatballs

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.

Preheat the oven broiler to high. Line a sheet tray with parchment paper and set aside.

To a large bowl, add torn bread, milk, parmesan cheese, egg, shallot, lemon zest, salt, and parsley. Mix well to combine.

Add ground chicken and gently mix until combined, trying not to overmix.

Form the mixture into 1.5-Tablespoon balls and place them on the prepared sheet tray.

Broil the meatballs until golden brown on top, about 10 minutes, keeping an eye on them to avoid burning.

While the meatballs are browning, heat olive oil in a large skillet over medium heat.

Add shallot and salt, stir to combine and cook until softened, about 2 minutes.

Add flour and stir until absorbed in the oil.

Slowly stream in chicken broth and heavy cream while constantly stirring.

Add lemon juice and parsley. Allow to simmer until the meatballs are browned.

Once the meatballs are browned, add them to the sauce and coat them. Simmer for about 5 minutes until the sauce thickens slightly and meatballs are fully cooked through.

Serve immediately with more parmesan cheese and parsley for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens