Chicken Piccata Meatballs
Ingredients List
-
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
Instructions
-
In a large bowl, combine half of the shallots with Parmesan cheese, half-and-half, 1/3 cup of breadcrumbs, 1 tablespoon of parsley, and an egg. Finely chop 1 tablespoon of capers and add to the mixture, then incorporate ground chicken. Season with salt, pepper, and garlic powder. Mix gently until everything is well blended.
-
Spread the remaining breadcrumbs on a work surface or in a shallow dish. Form the chicken mixture into 12 meatballs, rolling each one in the breadcrumbs to coat and shape.
-
Heat oil in a large, deep skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides (about 5 minutes). Add more oil if necessary. Remove meatballs from the skillet and set them aside.
-
Add the remaining shallot and capers to the skillet, cooking and stirring for 1 minute. Pour in the wine and chicken stock, bringing to a boil. Add the meatballs back into the skillet, reduce the heat, and let simmer for 6-7 minutes, or until the liquid has reduced by half, stirring occasionally to coat the meatballs in the sauce.
-
Once the sauce has thickened, move the meatballs to one side of the skillet and reduce the heat to low. Whisk in the lemon juice and cold butter, stirring until the sauce has slightly thickened and the ingredients are well combined. Stir in parsley and remove from heat. Toss the meatballs with the sauce and serve immediately.
Nutritional Information (per serving)
| 624 | Calories |
| 38g | Fat |
| 32g | Carbs |
| 37g | Protein |
| 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.
Evaluation :
5/5