Recipes Main Dishes Meatball Recipes Chicken Piccata Meatballs 4.8 (41) 37 Reviews 5 Photos These chicken piccata meatballs cook in one pan with a delicious pan sauce of lemon, capers, white wine, and butter. They are great served over orzo, rice or angel hair pasta. By Nicole McLaughlin Nicole McLaughlin Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit. Allrecipes' editorial guidelines Published on August 24, 2024 Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 2 shallots, finely minced 1/4 cup freshly grated Parmesan cheese 1/4 cup half and half 1 cup seasoned bread crumbs, divided 2 tablespoons finely minced parsley, divided 1 large egg 2 tablespoons capers, divided 1 pound ground chicken 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder 3 tablespoons olive oil, plus more as needed 1/4 cup white wine 1 1/4 cups chicken stock 1 1/2 tablespoons fresh lemon juice 3 tablespoons cold butter, cut into cubes Directions Add half of shallots to a large bowl. Stir in Parmesan cheese, half and half, 1/3 cup bread crumbs, 1 tablespoon parsley, and egg. Roughly chop 1 tablespoon capers and add to the bowl; add ground chicken. Season with salt, pepper, and garlic powder. Mix gently together until everything is well incorporated. Add remaining bread crumbs to a work surface or shallow dish. Form chicken mixture into 12 meatballs, rolling each one lightly in bread crumbs to coat and to help shape the meatballs. Heat oil in a large deep skillet over medium-high heat. Add meatballs to skillet and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if necessary. Remove meatballs from skillet and set aside. Add remaining shallot and capers to the skillet and cook stirring constantly, for 1 minute. Pour in wine and stock and bring to a boil. Return meatballs to the skillet, reduce heat, and simmer until liquid is reduced by half, stirring occasionally, to coat meatballs in the sauce, 6 to 7 minutes. Once sauce is reduced, move meatballs to one side of the skillet and turn the heat to very low. Whisk in lemon juice and cold butter, stirring constantly, until well incorporated and slightly thickened. Stir in parsley and remove from heat. Toss meatballs well with sauce and serve immediately. I Made It Print Nutrition Facts (per serving) 624 Calories 38g Fat 32g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 624 % Daily Value * Total Fat 38g 49% Saturated Fat 13g 67% Cholesterol 204mg 68% Sodium 1223mg 53% Total Carbohydrate 32g 12% Dietary Fiber 3g 10% Total Sugars 6g Protein 37g 75% Vitamin C 9mg 10% Calcium 164mg 13% Iron 4mg 20% Potassium 1108mg 24% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.