✨ You HAVE to try these mouthwatering Chicken Piccata Meatballs! 🍽️ I created this recipe a few months ago, and they’ve quickly become a staple in our home. As a mom to protein-loving kids, I’m constantly asked, “Mom, where’s the protein?” every time I serve pasta. 🍝
Now, I love a good pasta dish, but pieces of chicken just don’t belong in my bowl—it's just not how we did it growing up, and you won’t typically find it in authentic Italian cuisine either. But these chicken meatballs? They’re an absolute game-changer! 🙌
These meatballs pair perfectly with capellini pasta from BIO. Their pasta is made in Italy from top-quality durum wheat, is bronze cut and organic. 🍜 Choosing the right pasta brand truly makes all the difference, and this one checks all the boxes for me!
Chicken Piccata Meatballs and Pasta
Ingredients
(Serves 4)
Meatballs
1 lb. Ground Chicken
½ cup, plus 2 tbsp Italian Style Breadcrumbs
2 tbsp. Parsley
1 tsp. Salt
½ tsp. Pepper
2 Eggs, Beaten
½ cup Freshly Grated Parmigiano Reggiano, finely grated (use a microplane)
2 tbsp. Non Pareil Capers, chopped
1 Lemon, zested
Butter and Olive Oil to fry
Sauce
10 tbsp. Butter
3 Garlic Cloves, chopped
⅛ tsp. Red Pepper Flakes
1 Cup White Wine, I used Pinot Grigio
1 ½ Cups Chicken Broth
½ tsp. Salt
¼ tsp. Black Pepper
3 Tbsp. Non Pareil Capers
1 Lemon, zested then juiced
2 Cup Freshly Grated Parmigiano Reggiano or Parmesan
2 tbsp. Fresh Parsley, chopped
1 lb. Capellini Pasta
Method
In a bowl, combine the chicken, breadcrumbs, parsley, salt, pepper, eggs, Parmigiano, capers and lemon zest. Form into balls.
Heat butter and olive oil in a frying pan. Fry the meatballs for about 4 minutes on one side then turn and saute for another 5 minutes until cooked thru. Remove the meatballs from the pan and clean out any excess oil and butter.
For the sauce, heat 8 tbsp. butter in a frying pan and add in garlic.
Sautee on low for 5 minutes and add in the wine. Raise the temperature to low/medium and reduce the wine for about 5 to 6 minutes.
Then season with salt, pepper, capers and red pepper flakes.
In the meantime boil the pasta.
Into the sauce, whisk in 2 tbsp. Of butter, lemon zest and juice.
Saute for two minutes and add in the chicken broth. Simmer for two minutes.
Add in the Parmigiano and whisk until the sauce thickens.
Before draining the pasta, remove about 1 cup of pasta water. Drain the pasta.
Add a little pasta water to loosen the sauce. Then get in the pasta and combine.
Sprinkle in the parsley and add back the meatballs, coat in the sauce and serve.
Use more pasta water to loosen the sauce if needed. Serve