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–+ servings
Chicken Piccata Meatballs

Savory Chicken Piccata Meatballs for a Healthy Twist

These Chicken Piccata Meatballs offer a fresh, healthy spin on a classic Italian dish with lean protein and zesty flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken a leaner protein choice
  • 2 slices White Bread substitute with gluten-free bread if needed
  • 1/2 cup Milk any type of milk will do
  • 1/2 cup Parmigiano Reggiano Cheese can use Pecorino Romano as a substitute
  • 1 large Egg use an extra tablespoon of shredded cheese as a binder if needed
  • 2 tablespoons Shallots finely chopped
  • 2 tablespoons Capers rinse salt-packed capers before using
  • 1 lemon Lemon Zest & Juice fresh lemons enhance the flavor
  • 1/4 cup Parsley fresh is best
For the Sauce
  • 2 tablespoons Flour cornstarch can be used as a gluten-free alternative

Equipment

  • mixing bowl
  • Baking Sheet
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your broiler to high with the oven rack positioned about 6 inches from the heat source.
  2. Prepare a baking sheet by drizzling it lightly with olive oil.
  3. In a large mixing bowl, tear the white bread into small chunks and add milk, allowing it to soak for about 5 minutes.
  4. Mix in the Parmigiano Reggiano cheese and egg until fully incorporated.
  5. Stir in the shallots, capers, lemon zest, a pinch of salt, and parsley, blending well.
  6. Gently fold the soaked bread mixture into the ground chicken until just combined.
  7. Using damp hands, scoop out about 1.5 tablespoons of the mixture and shape it into a ball.
  8. Place the formed meatballs on your prepared baking sheet.
  9. Broil the meatballs for approximately 7 minutes or until they are golden brown on top.
  10. While broiling, heat a skillet over medium heat and add olive oil.
  11. Sauté the shallots for about 2 minutes until softened.
  12. Sprinkle the flour over the shallots to form a roux, stirring continuously until light golden color.
  13. Whisk in the broth and lemon juice to the roux until the sauce thickens.
  14. Add the broiled meatballs to the sauce, cover, and let simmer for 5 minutes.
  15. Stir in the remaining fresh parsley before serving.

Nutrition

Serving: 1meatballCalories: 200kcalCarbohydrates: 10gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 30mgCalcium: 10mgIron: 8mg

Notes

These meatballs can be gluten-free with bread substitutions. Use fresh ingredients for the best flavor and texture.

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