Chicken Piccata Meatballs
Yum
Chicken Piccata Meatballs is easy and tasty summer meal, as simple as it could be. Served with garlic bread, it makes great typical Italian dish.
This lunch or dinner, depending on your daily routine, is simple and ready to serve under 20 minutes so it is perfect for summer days that are getting hotter every year.
The basic ingredients are ready to use chicken meatballs, Italian bread crumbs ,lemon zest and juice, unsalted butter, white wine and chicken stock, capers, garlic clove, and fresh parsley leaves.
Store bought meatballs shorten your time spent in the kitchen. It is very important for us since air condition is not allowed everywhere. Some buildings are historic monuments and you just cannot implement the outer air condition unit at such a places. That is exactly why ancient cities have such a huge problems when the temperatures climb up to 45 degrees C. Imagine the torture of doing anything (cooking included)!
So, let’s get back to today’s recipe: if you use capers preserved in olive oil or fresh ones, just add salt to your taste while making this meatballs piccata. If you use salt preserved capers, please taste your piccata at the end of the process and then decide if any extra salt is needed.
I used avocado oil and it tastes just fine. It has high smoke point besides some other benefits to our health. For more details please visit Healthline .
You can serve your chicken piccata meatballs with polenta, any pasta or noodles. We like it served with garlic bread. That is why only 18 meatballs are enough for 3 – 4 persons to be full.
Chicken Piccata Meatballs
Chicken Piccata Meatballs is easy and tasty summer meal, as simple as it could be. Served with garlic bread, it makes great typical Italian dish.
Ingredients
- 18 chicken meatballs (420 grams)
- 4 Tbsp avocado oil (or any other vegetable oil)
- ½ cup Italian breadcrumbs
- 1 garlic clove, finely chopped
- Zest of 1 small lemon
- 1 Tbsp fresh lemon juice
- ½ cup white wine ( I used Pinot Gris)
- ½ cup chicken broth
- 1 Tbsp capers
- Chopped fresh parsley
- Ground black pepper to taste
Instructions
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Prepare medium sized pan with oil and leave aside.
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Roll the meatballs in the breadcrumbs. Warm your oil on medium heat and gently grill your meatballs to be lightly golden. It takes about 5 minutes. They do not have to be fully cooked since you’ll boil them later on in wine and broth.
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Take chicken meatballs out and leave them to rest on a shallow plate.
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In the pan you used to grill the meat, add garlic, lemon zest, lemon juice, wine and chicken broth and simmer gently.
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Add meatballs and simmer slowly so the flavours blend. The breadcrumbs left in oil with thick your piccata and make it taste heavenly.
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Add capers and sprinkle with chopped parsley.
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You may slightly sprinkle with freshly ground black pepper before serving.
Recipe Notes
While you grill your meatballs, turn them once or twice so they get nice colour all over.
Once you get to stage 4., you may heat your garlic bread in the microwave. If you use your oven during normal weather, it usually takes 7 – 9 minutes for your garlic bread to be ready to serve.
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