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Creamy Lemon Chicken Piccata Meatballs Recipe

A creamy meatball version of the classic Chicken Piccata! The sauce is so good, you’ll want it on tap!

  • Prep time:
  • 10mins
  • cook time:
  • 15mins
  • serves:
  • 5

Ratings :

    • (0)

Details

Ratings

    • (0)

Non-vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Recipe Notes

 To make this with milk instead of cream, just add an extra 1 tablespoon of flour into the butter, plus add 2 tablespoons of grated parmesan into the sauce. This will thicken the sauce nicely, it will taste fantastic and is a healthier option!

Tags

  • #Contest169
  • #OutoftheBorderRecipe
Ingredients

Ingredients For Creamy Lemon Chicken Piccata Meatballs Recipe

Methods
  • 1. Place meatball ingredients in a bowl and mix to combine. If it’s too wet to form balls, add a touch of extra breadcrumbs or refrigerate. Scoop up a heaped tablespoon and with slightly wet hands, roll into balls.
  • 2. Heat oil in a non-stick skillet over medium high heat. Add half the meatballs and cook for 4 minutes, browning all over but still raw inside. Remove onto a plate, repeat with remaining meatballs. Wipe skillet clean with paper towel. Reduce heat to medium.
  • 3. Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth and cream. Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.
  • 4. Stir through parsley and capers. I like serving this with pasta with more parmesan cheese!

Products used in Recipe

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