Rustic Chicken Piccata Meatballs in Zesty Lemon Sauce

Delightful Rustic Chicken Piccata Meatballs in a zesty lemon sauce, perfect under 500 calories.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 meatballs

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

1 pound Ground Chicken Turkey is an alternative.
2 cloves Garlic Freshly minced.
1 cup Bread Crumbs Gluten-free optional.
¼ cup Parmesan Cheese Optional for lactose-free.
1 large Egg Can substitute with flax egg for vegan.
2 tablespoons Lemon Juice Freshly squeezed.

For the Sauce

1 cup Chicken Broth Vegetable broth as a substitute.
2 tablespoons Capers Finely chopped olives can be a substitute.
2 tablespoons Butter Olive oil can be used as a lighter option.
2 tablespoons Fresh Parsley Dried parsley works if fresh isn't available.

Equipment

large mixing bowl
Skillet
Cookie Scoop

Method

Step-by-Step Instructions

In a large mixing bowl, combine minced garlic, breadcrumbs, Parmesan cheese, egg, lemon juice, salt, and pepper. Mix until all ingredients are blended.
Gently fold in the ground chicken and shape into 20-22 meatballs, about 1 inch in diameter.
Heat a skillet over medium heat and melt butter. Add meatballs, searing until golden brown for about 5-7 minutes.
Remove meatballs and pour in chicken broth, lemon juice, and capers. Simmer for about 15 minutes.
Return meatballs to the skillet, simmer for an additional 5 minutes, and garnish with parsley before serving.

Nutrition

Serving: 4meatballsCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for 3-4 days in the fridge. Freeze uncooked meatballs for up to 2 months.

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