"If only all mashups were as instantly appealing as these tender little pillows, one of the most popular entrées on the menu at my Vegas restaurant. I start with something that is universally beloved - meatballs - and then bathe them in the piquant flavors of an Italian American classic, using capers, lemon, and a bit of cheese for a lovely, silky sauce."
- Giada De Laurentiis
I don't break balls. I make 'em! Chicken Piccata Meatballs are light, flavorful, and fun, and the best part is, they smell amazing - as they should. If you need ground chicken meatballs, stick around. We've got a free illustrated recipe below for you to try at home.
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This homemade garlic butter with parmesan and basil comes from Super-Italian: More Than 110 Indulgent Recipes Using Italy's Healthiest Foods by Giada De Laurentiis.
A quick trip under the broiler gives the meatballs a golden exterior without drying them out, no mean feat when you are working with a meat as lean as ground chicken. The recipe makes a generous amount of sauce and I like to serve it and the meatballs ladled over a bed of arugula with a hunk of good bread for sopping. They would be equally tasty served over pasta or rice if that's how you roll.
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How to Make Chicken Piccata Meatballs
Ingredients
- bread - choose soft white bread for the best results
- milk - these ground chicken meatballs need just a touch of whole milk
- cheese - this recipe calls for Parmigiano-Reggiano cheese
- egg
- shallot
- capers
- lemon
- salt - Kosher salt is recommended
- parsley
- chicken - you'll need ground chicken for these chicken piccata meatballs
- oil - use your favorite olive oil
- flour - a small amount of all-purpose flour is needed for the sauce
- chicken broth - low-sodium chicken broth is recommended
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Giadzy
Italian superfoods, recipes, gift boxes, & more by Giada De Laurentiis
Equipment
- prep bowls
- chef knife
- butcher block
- sheet pan
- parchment paper
- fork
- box grater or cheese grater
- measuring spoons
- spatula
- measuring cup
- copper rondeau
- wooden spoon
Prep Your Oven & Sheet Pan
Wash your hands with soap and water. Place the oven rack in the upper third of the oven. Turn the oven broiler on to preheat. Line a sheet pan with parchment paper and place it near your workspace.
Combine the Bread, Milk, Cheese, & Egg
Cut the crusts off the bread and slice it or tear it into small pieces. Grate the Parmigiano. Add the bread, milk, cheese, and egg to a medium bowl. Wash your hands. Stir the ingredients with a fork to mix thoroughly.
Set the bowl to the side for 5 minutes.
Add the Remaining Meatball Ingredients
While you're waiting, use a knife and cutting board to chop the shallots, parsley, and capers. Add 1 chopped shallot, capers, lemon zest, salt, and parsley to the bowl with the bread mixture.
Mix it with a spatula until it is well combined.
Add the ground chicken, using your fingertips to gently combine it with the bread mixture.
Form the Meatballs
Form the mixture into balls using about 1 ½ tablespoons for each meatball. Place them on the lined sheet pan as you work.
Wash your hands.
Broil the Meatballs
Transfer the sheet pan to the oven. Broil the meatballs for 7 minutes or until the tops are golden brown. Turn the broiler off when finished.
Cook the Shallot
Heat the oil in a large pan over medium heat. Add the remaining shallot and salt. Cook for 1 minute, stirring often.
Sprinkle in the Flour
Add the flour to the pan and whisk until it is smooth.
Add the Broth & Lemon Juice
Add the chicken broth and lemon juice while continuing to whisk. Stir until smooth. When the sauce bubbles, turn the heat to low, add the capers, and simmer for 5 minutes.
Add the Meatballs to the Sauce
Use a spatula to add the meatballs to the pan. Place the lid on it and cook for 5 minutes.
Stir in the Parsley
Add the parsley to the chicken piccata meatballs and give it a gentle stir. Turn off the stove when finished.
These meatballs are served over campanelle and topped with more fresh parsley and Parmigiano.
free recipe!
Chicken Piccata Meatballs
Light, flavorful, and fun, and the best part is, they smell amazing.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
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Chicken Piccata Meatballs
Equipment
- Parchment Paper
- Box Grater or cheese grater
- Silicone Spatula
Ingredients
Meatballs
- 1 to 2 slices white bread soft, crusts removed, torn into small pieces
- 2 tablespoon whole milk
- ½ cup Parmigiano-Reggiano cheese freshly grated
- 1 egg large
- 1 shallot finely chopped
- 2 tablespoon drained capers chopped
- lemon zest of 1 lemon
- ½ teaspoon kosher salt
- 2 tablespoon fresh flat-leaf parsley chopped
- 1 lb ground chicken
Sauce
- 2 tablespoon Giadzy olive oil
- 1 shallot finely chopped
- ½ teaspoon salt
- 1 tablespoon all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 2 tablespoon fresh lemon juice
- 1 ½ tablespoon capers drained
- 2 tablespoon fresh flat-leaf parsley chopped
- Parmigiano-Reggiano cheese freshly grated
Instructions
- Prep Your Oven & Sheet Pan: Wash your hands with soap and water. Place the oven rack in the upper third of the oven. Turn the oven broiler on to preheat. Line a sheet pan with parchment paper and place it near your workspace.
- Combine the Bread, Milk, Cheese, & Egg: Cut the crusts off the bread and slice it or tear it into small pieces. Grate the Parmigiano. Add the bread, milk, cheese, and egg to a medium bowl. Wash your hands. Stir the ingredients with a fork to mix thoroughly. Set the bowl to the side for 5 minutes.
- Add the Remaining Meatball Ingredients: While you're waiting, use a knife and cutting board to chop the shallots, parsley, and capers. Add 1 chopped shallot, capers, lemon zest, salt, and parsley to the bowl with the bread mixture. Mix it with a spatula until it is well combined. Add the ground chicken, using your fingertips to gently combine it with the bread mixture.
- Form the Meatballs: Form the mixture into balls using about 1 ½ tablespoons for each meatball. Place them on the lined sheet pan as you work. Wash your hands.
- Broil the Meatballs: Transfer the sheet pan to the oven. Broil the meatballs for 7 minutes or until the tops are golden brown. Turn the broiler off when finished.
- Cook the Shallot: Heat the oil in a large pan over medium heat. Add the remaining shallot and salt. Cook for 1 minute, stirring often.
- Sprinkle in the Flour: Add the flour to the pan and whisk until it is smooth.
- Add the Broth & Lemon Juice: Add the chicken broth and lemon juice while continuing to whisk. Stir until smooth. When the sauce bubbles, turn the heat to low, add the capers, and simmer for 5 minutes.
- Add the Meatballs to the Sauce: Use a spatula to add the meatballs to the pan. Place the lid on it and cook for 5 minutes.
- Stir in the Parsley: Add the parsley to the chicken piccata meatballs and give it a gentle stir. Turn off the stove when finished. Serve with additional fresh parsley and Parmigiano.
Notes
- The meatballs are done when the internal temp is 165°F
- Never leave cooking food unattended
- Be sure to wash your hands before and after handling raw poultry/meat
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov
- Full Recipe Info and Pictures at: https://happyhomeschooladventures.com/chicken-piccata-meatballs
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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