These chicken piccata meatballs are a delightful twist on the classic Italian dish, chicken piccata.
Enjoy as an appetizer, or as a main course over pasta or rice.
Coat a large rimmed baking sheet with cooking spray.
Photo:Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
With clean, wet hands, gently mix to thoroughly combine.
Form into 16 meatballs (generous 2 tablespoons each) and place on the prepared baking sheet.
Bake until an instant-read thermometer inserted in the center registers 165F, about 15 minutes.
Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
Meanwhile, make sauce:Heat oil in a medium saucepan over medium heat.
Add shallot; cook, stirring, until softened, about 2 minutes.
Add garlic; cook, stirring, until fragrant, about 1 minute.
Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
Sprinkle with flour; cook, stirring, for 1 minute.
Stir in broth and wine; simmer until thickened and reduced by about half, 5 minutes.
Remove from heat and stir in lemon juice, butter and capers.
Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
Serve the meatballs with the sauce.
Garnish with parsley, if desired.
Nutrition Information
Serving Size: 4 meatballs & 3 Tbsp.
Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
