{"id":1953,"date":"2024-10-16T16:32:23","date_gmt":"2024-10-16T20:32:23","guid":{"rendered":"https:\/\/www.eagle-inspections.com\/blog\/?p=1953"},"modified":"2024-10-16T16:32:23","modified_gmt":"2024-10-16T20:32:23","slug":"chicken-piccata-meatballs","status":"publish","type":"post","link":"https:\/\/www.eagle-inspections.com\/blog\/chicken-piccata-meatballs\/","title":{"rendered":"Chicken Piccata Meatballs"},"content":{"rendered":"<p><a href=\"https:\/\/www.eagle-inspections.com\/blog\/wp-content\/uploads\/2024\/10\/IMG_3965-rotated.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-1954\" src=\"https:\/\/www.eagle-inspections.com\/blog\/wp-content\/uploads\/2024\/10\/IMG_3965-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.eagle-inspections.com\/blog\/wp-content\/uploads\/2024\/10\/IMG_3965-225x300.jpg 225w, https:\/\/www.eagle-inspections.com\/blog\/wp-content\/uploads\/2024\/10\/IMG_3965-rotated.jpg 480w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p><strong>Chicken Piccata Meatballs<\/strong><\/p>\n<p>Recipe by Nicole McLaughlin with a few modifications from Mary Ellen Graham<\/p>\n<p>Prep time: 15 mins<\/p>\n<p>Cook time: 15 mins<\/p>\n<p>Total time: 30 mins<\/p>\n<p>Servings: 4<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>2 shallots, finely minced<\/p>\n<p>\u00bc cup freshly grated or finely shredded Parmesan cheese<\/p>\n<p>\u00bc cup half and half<\/p>\n<p>1 cup seasoned breadcrumbs, divided<\/p>\n<p>2 T fresh finely minced parsley, divided<\/p>\n<p>1 large egg, lightly beaten<\/p>\n<p>2 T capers, divided<\/p>\n<p>1 pound ground chicken<\/p>\n<p>1 tsp kosher salt (I use a speck less because the capers tend to be salty)<\/p>\n<p>\u00bd tsp freshly ground black pepper<\/p>\n<p>\u00bc tsp garlic powder<\/p>\n<p>3 T olive oil, plus more if needed<\/p>\n<p>\u00bc cup dry, crisp white wine (something like a Pinot Grigio is good)<\/p>\n<p>1 \u00bc cups unsalted chicken stock<\/p>\n<p>1 \u00bd T fresh lemon juice<\/p>\n<p>3 T cold butter, cut into cubes<\/p>\n<p>1 T pignoli nuts<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>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.<\/li>\n<li>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!<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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 \u00bc cup freshly grated or finely shredded Parmesan cheese \u00bc cup half and half 1 cup seasoned breadcrumbs, divided 2 T &hellip; <a href=\"https:\/\/www.eagle-inspections.com\/blog\/chicken-piccata-meatballs\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Chicken Piccata Meatballs<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/posts\/1953"}],"collection":[{"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/comments?post=1953"}],"version-history":[{"count":1,"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/posts\/1953\/revisions"}],"predecessor-version":[{"id":1955,"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/posts\/1953\/revisions\/1955"}],"wp:attachment":[{"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/media?parent=1953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/categories?post=1953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/tags?post=1953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}