Chicken Piccata Meatballs
Recipe by Nicole McLaughlin with a few modifications from Mary Ellen Graham
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Servings: 4
Ingredients:
2 shallots, finely minced
¼ cup freshly grated or finely shredded Parmesan cheese
¼ cup half and half
1 cup seasoned breadcrumbs, divided
2 T fresh finely minced parsley, divided
1 large egg, lightly beaten
2 T capers, divided
1 pound ground chicken
1 tsp kosher salt (I use a speck less because the capers tend to be salty)
½ tsp freshly ground black pepper
¼ tsp garlic powder
3 T olive oil, plus more if needed
¼ cup dry, crisp white wine (something like a Pinot Grigio is good)
1 ¼ cups unsalted chicken stock
1 ½ T fresh lemon juice
3 T cold butter, cut into cubes
1 T pignoli nuts
Directions:
- Add half of shallots to a large bowl. Stir in Parmesan cheese, half and half, 1/3 cup breadcrumbs, 1 T parsley and egg. Roughly chop 1 T 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 breadcrumbs to a shallow dish. Form chicken mixture into 12 meatballs, rolling each one lightly in breadcrumbs to coat and to help shape the meatballs. This is extremely messy, so I recommend using either food service style gloves or any kind of regular disposable gloves that do NOT have powder on them. This will make this process so much easier!
- 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 about 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, about 6-7 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. Sprinkle in pignoli nuts. Stir in parsley and remove from heat. Toss meatballs well with sauce and serve immediately. I serve them with lightly steamed broccoli with butter and garlic and either fresh pappardelle pasta or boxed orzo, cooked to desired texture.