These savory chicken piccata meatballs are a one-skillet sensation.
The meatballs are juicy, super-savory, and lightly crisp on the outside.
Paired with the sauce, they make a rich and comforting dinner for abusy weeknight.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
What Is Chicken Piccata?
These meatballs can be prepared in advance for a make-ahead weeknight meal.
Cook as directed, then cool and transfer to an airtight container.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Refrigerate for up to three days, or freeze for up to three months.
Thaw overnight in the refrigerator before reheating if frozen.
We aren’t the only ones who think so:
Maura commented, “Easy and delicious!
Credit:Caitlin Bensel, Food Stylist: Torie Cox
I accidentally added the chopped shallots to the meat mixture before I mushed it all together.
I got most of it out, but I think what remained enhanced the meatballs.
Served over arugula and a small side of scallion rice.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Healthy and yummy!”
Sharran Sharran said, “Excellent recipe!
Easy and the flavors are delicious.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Great for family get-togethers!”
Serve with a crisp white wine, if desired, to complement the lemony flavor of the meatballs.
Divide mixture into 16 equal portions, shaping each into a ball.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Cook meatballs:
Heat oil in a large cast-iron skillet over medium.
Add meatballs to pan; cook 10 minutes, browning on all sides.
Remove meatballs from pan (they wont be completely done).
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Make sauce:
Add shallots to pan; cook 2 minutes, stirring frequently.
Remove pan from heat.
Gradually add butter to pan, stirring into sauce.
Sprinkle with parsley, if desired.
Chop finely, and toss into the sauce for a similarly briny flavor.
