Chicken Piccata Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken meatballs infused with piccata flavors—capers, lemon, and garlic—finished in a silky butter sauce. These quick weeknight meatballs deliver full flavor and satisfy the whole table.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large egg
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons finely chopped shallot, from 1 shallot
- 1 tablespoon capers, drained and rinsed, finely chopped
- 1 clove garlic, minced
- 1/4 cup milk (any kind)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 lb ground chicken (preferably not extra-lean all breast meat)
- 1/2 cup grated pecorino Romano or Parmigiano Reggiano cheese
- 6 tablespoons + ½ cup Italian seasoned breadcrumbs, divided
- 3 tablespoons olive oil, for cooking
- 1 cup chicken broth
- 3 tablespoons unsalted butter
- 3 tablespoons fresh lemon juice, from 1 lemon
- 2 tablespoons capers, drained and rinsed
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1749mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 752mg
- Calcium
- 413mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1749MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.