Chicken Piccata Meatballs

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 20 minutes

配料

1 pound ground chicken

1 egg

2 teaspoons Italian seasoning

1/2 teaspoon paprika

5 garlic cloves (divided)

3/4 bunch parsley, (leaves chopped)

1/2 cup breadcrumbs (divided)

Kosher salt and black pepper

Extra virgin olive oil (about 1/2 cup)

2 tablespoons butter or ghee

2 large lemons, (1 zested, both juiced)

1/2 cup dry white wine or chicken broth,

1/4 cup capers, (drained and rinsed)

步骤

Season the chicken: In a medium bowl, add the chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, 1/2 of the chopped parsley leaves, and 1/4 cup of the breadcrumbs. Add a big pinch of kosher salt and black pepper (about 1/2 teaspoon each) and a drizzle of olive oil. Mix to combine.

Bread the meatballs: Onto a large plate, spread the remaining 1/4 cup breadcrumbs.

Shape the meatballs: Form the chicken mixture into small balls (about 1 heaping tablespoon each). Roll them in the breadcrumbs to coat.

Sear the meatballs: Into a large nonstick pan set over medium heat, add enough olive oil to coat (about 3 tablespoons). Once the oil begins to shimmer, arrange the meatballs in a layer without touching. Sear, turning until each side is golden brown, about 3 minutes per side. (You do not need to fully cook the chicken meatballs at this point, they will finish cooking in the sauce.) Transfer to a plate lined with paper towels to drain.

Make the sauce: Leaving any leftover chicken fat in the pan, add 3 tablespoons of olive oil and the ghee or butter. Stir over medium-high heat until melted, then add the garlic. Stir until fragrant, then add the lemon juice, white wine, and capers. Season with salt to taste, then ring the sauce to a boil.

Finish the meatballs: Turn the heat to low and nestle the meatballs back in the pan. Toss or spoon a bit of the sauce on top. Cover and simmer until the meatballs are cooked through and are no longer pink in the center, about 5 minutes.

Serve: Sprinkle on the lemon zest and remaining chopped parsley (about 2 tablespoons). Serve hot, with plenty of piccata sauce spooned over top.

备注

Like Polpette In Sugo (Italian Meatballs In Tomato Sauce), these chicken meatballs can be considered a full meal on its own. That said, a leftover pool of delicious piccata sauce on the plate is a missed opportunity! Scoop these meatballs–and plenty of sauce—over simple basmati rice, plain couscous, or pasta.

Chicken is a lean meat, so it can be more fragile than pork or beef. Mix the ingredients well. The egg and breadcrumbs should do the trick. For extra security, knead the mixture with your hands for a few minutes to further strengthen it.

Give the meatballs space when searing. If you have a smaller pan, brown the meatballs in batches. To get a nice sear, you need to cook them quickly with a super hot pan. Throwing too many cold to room temperature meatballs in the pan can lower the heat too drastically, making them harder to sear.

To check if the chicken is cooked through, use a meat thermometer in the center of your biggest meatball. The internal temperature should register at 165°F. Other good indicators are that the meat at the center is no longer pink and the juices are clear.

营养

• 卡路里: 310.4 kcal
• 总脂肪: 17 g
• 饱和脂肪: 6.8 g
• 不饱和脂肪: 8.6 g
• 反式脂肪: 0.3 g
• 胆固醇: 154.1 mg
• 钠: 786.9 mg
• 总碳水化合物: 17.6 g
• 膳食纤维: 3.1 g
• 总糖: 2.5 g
• 蛋白质: 24.4 g