Chicken Piccata Meatballs with Thin Spaghetti
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
Chicken Meatballs
- 1 lb ground chicken
- 1 1/2 cup fresh breadcrumbs
- 1 egg
- 2 tbsp chopped fresh parsley
- 1 tsp Kosher salt and freshly ground pepper
- 1/4 cup Parmesan cheese
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- juice of 1/2 lemon
- zest of 1/2 lemon
Piccata Sauce
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup pasta water
- 1/4 cup butter (1/2 stick)
- 3 tbsp capers, drained to taste
- Kosher salt and freshly ground pepper
Ingredients
Chicken Meatballs
Piccata Sauce
|
Rate this recipe!
|
Instructions
- To make the breadcrumbs, pulse 2-3 slices of day old bread in the food processor. Mix together all the ingredients for the meatballs. You'll want to get in there with your hands to ensure everything is mixed. Shape into 1-2 inch balls.
- Heat olive oil over medium heat. Fry chicken meatballs for about 5 minutes, flip them over and fry for another 5 minutes until browned.
- Once chicken meatballs are cooked through, transfer to plate. Add wine to pan and scrap the bits from the bottom with a whisk. Add chicken broth and pasta water. Cook over medium-heat until the liquid mixture starts to reduce (3 minutes).
- Add butter, melt and stir mixture. Add capers and salt & pepper to taste.
- Transfer cooked spaghetti and meatballs into the pan and toss to ensure everything is coated. Top with fresh cracked pepper.
Recipe Notes
I love anything Piccata...chicken, salmon, shrimp. I always have ground chicken or turkey on-hand so I thought I'd try to serve it over meatballs. It's easy and really good.
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