Description
Chicken Piccata Meatballs combine tender ground chicken meatballs with a tangy, buttery caper and lemon sauce, served over whole wheat linguine for a healthy twist on a classic Italian favorite. This quick and flavorful dish is perfect for a weeknight dinner that impresses.
Ingredients
Scale
Pasta
- 8 ounces whole wheat linguine
Sauce and Meatballs
- ½ cup white wine
- 4 tablespoons unsalted butter
- 1 tablespoon flour
- 1 ½ cup chicken broth
- 3.5 ounces jar capers with brine
- Juice of one lemon
- 3 garlic cloves (whole, for sauce)
Meatballs
- 1 pound ground chicken
- â…” cup panko crumbs
- ¼ cup Parmesan, grated
- 3 garlic cloves, minced
- Zest of 1 lemon
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
Instructions
- Boil Pasta Water: Bring a large pot of salted water to a boil, preparing for the whole wheat linguine.
- Mix Meatballs: In a mixing bowl, combine ground chicken, panko breadcrumbs, grated Parmesan, minced garlic, lemon zest, and kosher salt. Mix gently with your hands until just combined to avoid a tough texture.
- Form Meatballs: Shape the mixture into heaping tablespoon-sized meatballs and set aside on a plate.
- Brown Meatballs: Heat a large skillet over medium heat and add olive oil. Brown the meatballs by cooking them about 3 minutes per side on three different sides (approximately 9 minutes total) until golden brown. Remove meatballs and set aside.
- Deglaze Pan: Pour white wine into the skillet and allow it to reduce for 1 minute, scraping any browned bits off the bottom.
- Make Sauce Base: Add butter to the skillet and melt it. Whisk in the flour to create a roux, cooking it briefly to remove the raw flour taste.
- Add Broth: Gradually pour in chicken broth, whisking continuously to create a smooth sauce without lumps.
- Simmer Meatballs in Sauce: Return the meatballs to the skillet. Add capers with their brine, lemon juice, and whole garlic cloves around the meatballs. Stir gently and let everything simmer together for 8–10 minutes until meatballs are fully cooked. Simultaneously, add pasta to boiling salted water to cook until just under al dente.
- Finish Pasta in Sauce: Drain the pasta and add it directly into the skillet with the sauce and meatballs. Let it cook together until pasta reaches desired doneness and absorbs some of the sauce.
- Serve: Remove from heat and serve immediately. Optionally, sprinkle additional Parmesan cheese on top for extra flavor.
Notes
- Use whole wheat linguine for added fiber and a healthier pasta option.
- Be careful not to over mix meatball ingredients to keep meatballs tender.
- Cooking pasta slightly under al dente ensures it finishes perfectly when simmered in sauce.
- White wine can be substituted with additional chicken broth if preferred.
- Adjust salt amount based on the saltiness of capers and broth used.
