Chicken Piccata Meatballs

These Chicken Piccata Meatballs are bright, savory, and just a little bit unexpected. Briny capers, fresh lemon juice, and tangy Dijon mustard bring vibrant flavor to tender chicken meatballs. They’re the kind of dish that feels both comforting and lively—perfect for a simple weeknight dinner or served with a fresh salad and crusty bread.

Ingredients
1 pound ground chicken
1 slice of white bread (or bread of choice)
2 tablespoon whole milk (or milk of choice)
1 egg, lightly beaten
¼ cup grated Parmesan cheese
1 tablespoon minced shallot
1 tablespoon capers, finely chopped
1 tablespoon minced parsley
1 tablespoon lemon juice
1 garlic clove, minced or grated
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Directions
1. Place bread and milk in a bowl.  Soak until bread has absorbed the milk, then mash into a paste.

2. Add the ground chicken and remaining ingredients. Mix well to combine.

3. Chill the meat mixture for 30 minutes, or up to 2 hours.

4. Preheat the oven to 400 degrees.

5. Form the ground meat mixture into meatballs.

6. Heat a few tablespoons of olive oil in a large oven-proof sauté pan over medium heat.  Gently brown the meatballs on each side (work in batches if necessary), then transfer the pan to the oven and continue cooking for an additional 15 minutes, until cooked through.

7. Chicken piccata meatballs are delicious served with buttered noodles.

Serving Suggestions:  serve these bright & flavorful meatballs with…
-simple roasted vegetables
-creamy polenta
-a mesclun salad and crusty bread

Chef’s Note
The panade (bread soaked in milk) is a classic technique that keeps meatballs tender and prevents them from becoming dense. It’s a small step that makes a big difference in texture.  If you are gluten free, feel free to swap out the white bread for your favorite gluten free slice.