Description
These Chicken Piccata Meatballs combine tender ground chicken meatballs with a bright and tangy lemon-caper sauce, served over whole wheat linguine. The meatballs are pan-seared to golden perfection and then simmered in a luscious, buttery sauce enriched with white wine, garlic, and chicken broth. A perfect weeknight dinner that is both wholesome and flavorful.
Ingredients
Scale
For the Pasta
- 8 ounces whole wheat linguine
- Water and pinch of salt for boiling pasta
For the 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
For Cooking
- 1 tablespoon olive oil
For the Piccata Sauce
- ½ cup white wine
- 4 tablespoons unsalted butter
- 1 tablespoon flour
- 1 ½ cups chicken broth
- 3.5 ounces capers with brine
- Juice of one lemon
- 3 garlic cloves, whole or smashed
Instructions
- Boil Pasta Water: Bring a large pot of salted water to a boil to cook the linguine later while preparing the meatballs.
- Prepare Meatball Mixture: In a mixing bowl, combine ground chicken, panko breadcrumbs, grated Parmesan, minced garlic, lemon zest, and kosher salt. Mix gently with your hands just until combined, being careful not to overmix to keep the meatballs tender.
- Form Meatballs: Scoop out heaping tablespoon-sized portions of the meat mixture and roll each into a ball. Set meatballs aside on a plate.
- Sear Meatballs: Heat a large skillet over medium heat, add olive oil, and when hot, add meatballs. Cook for about 3 minutes per side, rotating to brown each side evenly (total about 9 minutes). Remove browned meatballs to a clean plate.
- Make Piccata Sauce Base: Pour white wine into the skillet and cook down for 1 minute. Add butter and let it fully melt. Stir in flour and whisk continuously to form a roux.
- Add Broth: Slowly pour in chicken broth while whisking constantly to create a smooth sauce without lumps.
- Simmer Meatballs and Add Flavor: Return meatballs to the skillet. Add capers with brine, lemon juice, and whole garlic cloves around the meatballs. Stir gently to combine. Cook for 8 to 10 minutes to ensure meatballs are cooked through.
- Cook Pasta: As the meatballs simmer, add linguine to boiling salted water and cook until just shy of al dente. Drain pasta and add it directly into the skillet with the sauce and meatballs to finish cooking and absorb flavors.
- Serve: Once pasta is cooked to preference and meatballs are fully done, remove skillet from heat. Plate the pasta and meatballs and garnish with additional grated Parmesan if desired. Serve immediately.
Notes
- Do not overmix the meatball mixture to keep them tender and juicy.
- Browning the meatballs properly ensures a flavorful crust and helps hold them together.
- Use whole wheat linguine for added fiber and a healthy twist.
- The sauce can be adjusted by adding more lemon juice or capers to taste.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
