Description
Chicken Piccata Meatballs served with whole wheat linguine in a tangy lemon, caper, and white wine sauce. This dish combines tender ground chicken meatballs seasoned with garlic and lemon zest, cooked in a buttery and savory piccata sauce, paired perfectly with pasta for a delicious and satisfying meal.
Ingredients
Scale
Pasta
- 8 ounces whole wheat linguine
Sauce
- ½ cup white wine
- 4 tablespoons unsalted butter
- 1 tablespoon flour
- 1 ½ cups 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 grated Parmesan cheese
- 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 in preparation for cooking the linguine later.
- Mix Meatball Ingredients: In a mixing bowl, combine ground chicken, panko breadcrumbs, grated Parmesan, minced garlic, lemon zest, and kosher salt. Mix gently using your hands until just combined, avoiding over mixing to keep meatballs tender.
- Form Meatballs: Take heaping tablespoon-sized portions of the meat mixture and roll into balls. Set aside on a plate and repeat until all mixture is used.
- Brown Meatballs: Heat a large skillet over medium heat and add olive oil. Place meatballs in the skillet and cook for approximately 9 minutes total, browning evenly by turning every 3 minutes to all sides. Remove browned meatballs to a clean plate.
- Prepare Piccata Sauce Base: Pour white wine into the skillet and let it reduce for 1 minute. Add butter and allow it to melt. Then whisk in flour to create a roux, blending until smooth.
- Add Broth: Gradually whisk in chicken broth a little at a time until the sauce is smooth and combined.
- Simmer Meatballs in Sauce: Return meatballs to the skillet and surround them with capers including brine, lemon juice, and whole garlic cloves. Gently stir to combine. Allow to simmer for 8 to 10 minutes until meatballs are fully cooked. At the same time, add linguine with a pinch of salt to the boiling water to cook alongside.
- Finish Pasta in Sauce: Drain the linguine when it is just shy of al dente. Add the pasta to the skillet with the meatballs and sauce, cooking together until the pasta reaches desired tenderness and meatballs are fully done.
- Serve: Remove from heat and serve immediately, optionally topping with extra grated Parmesan cheese for added flavor.
Notes
- Be careful not to overmix the meatball ingredients to maintain a tender texture.
- Use whole wheat linguine for added fiber and a nuttier flavor.
- Cooking the pasta just until barely under al dente before finishing it in the sauce ensures it absorbs the delicious flavors.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently on the stove.
- If you prefer a thicker sauce, increase the flour to 1 ½ tablespoons.
