Piccata Meatballs

April 30, 2021
0 Ratings
Photo by inpatskitchen
  • Serves 4
Author Notes

A twist on chicken or veal piccata brought to the US sometime during the 1930's. —inpatskitchen

What You'll Need
  • For the meatballs
  • 1 pound Ground chicken or ground veal
  • 1 egg
  • 2 minced garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 cup minced Italian parsley
  • 3/4 cup panko crumbs
  • 3 tablespoons extra virgin olive oil
  • For the sauce and putting it all together
  • 4 tablespoons butter divided 2/2
  • 3 cloves minced garlic
  • 1 tablespoon flour
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • The zest and juice of a juicy lemon
  • 3 tablespoons capers in brine
  • 1/4 cup minced Italian parsley
  • Salt and pepper if needed
  1. Combine all the meatball ingredients except the olive oil in a mixing bowl. Cover and refrigerate for about an hour. Form 1 1/2 inch meatballs with the mixture and then brown in the olive oil in a large saute pan. Do this in batches if necessary. Remove from the pan.
  2. In the same pan saute the garlic in 2 tablespoons of butter until fragrant. Stir in the flour and then the wine. Simmer for a minute or two. Stir in the broth and simmer for ten minutes.
  3. Stir in the zest and juice of the lemon, the capers,and two tablespoons of butter. Return the meatballs to the pan. Simmer for about five minutes and sprinkle with the quarter cup of parsley. Salt and pepper if needed and then serve over the pasta of your choice.

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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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