Description
These Chicken Piccata Meatballs combine the lightness of ground chicken with the tangy, bright flavors of classic piccata sauce. Served over whole wheat linguine and simmered in a buttery lemon, caper sauce, this dish is both comforting and fresh, perfect for a weeknight dinner with a gourmet touch.
Ingredients
Scale
Pasta
- 8 ounces whole wheat linguine
Meatballs
- 1 pound ground chicken
- â…” cup panko breadcrumbs
- ¼ cup Parmesan, grated
- 3 garlic cloves, minced
- Zest of 1 lemon
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
Piccata Sauce
- ½ cup white wine
- 4 tablespoons unsalted butter
- 1 tablespoon flour
- 1 ½ cups chicken broth
- 3.5 ounces jarred capers with brine
- Juice of one lemon
- 3 garlic cloves (whole)
Instructions
- Boil Pasta Water: Bring a large pot of water to a boil for cooking the linguine. This will allow the pasta to cook in time with the meatballs finishing their simmer.
- Prepare Meatball Mixture: In a mixing bowl, combine the ground chicken, panko breadcrumbs, grated Parmesan cheese, minced garlic, lemon zest, and kosher salt. Gently mix by hand just until combined to avoid tough meatballs.
- Form Meatballs: Using a heaping tablespoon of the mixture, roll into balls and set aside on a clean surface or plate. Continue until all mixture is shaped.
- Brown Meatballs: Heat a large skillet over medium heat and add olive oil. Once hot, add the meatballs and cook for about 3 minutes on each of three sides (9 minutes total), turning carefully to brown each side evenly. Remove browned meatballs and set aside.
- Deglaze & Prepare Sauce Base: Add white wine to the skillet and cook down for 1 minute to deglaze, scraping up any browned bits. Add butter and allow it to melt, then whisk in flour until smooth and combined.
- Add Broth & Whisk: Gradually pour chicken broth into the skillet while whisking continuously to create a smooth, thickened sauce base.
- Simmer Meatballs in Sauce: Return the meatballs to the skillet. Around them, add capers with brine, lemon juice, and whole garlic cloves. Stir gently to combine. Let simmer for 8-10 minutes until meatballs are fully cooked and flavors meld. At this stage, add a generous pinch of salt to the boiling pasta water and start cooking the linguine so it finishes with the meatballs.
- Finish Pasta & Serve: When the pasta is just shy of al dente, drain and transfer it to the skillet with the meatballs and sauce. Toss to finish cooking and absorb the flavors. Remove from heat once pasta is tender and meatballs are cooked through. Serve immediately, optionally topped with extra Parmesan cheese.
Notes
- Use whole wheat linguine for added fiber and nutrients.
- Be careful not to overmix the meatball mixture to avoid tough meatballs.
- Simmering the meatballs in the sauce ensures they absorb the piccata flavors thoroughly.
- Adjust salt cautiously since capers and Parmesan add saltiness.
- Serve with extra lemon wedges if you prefer more citrus brightness.
