CHICKEN PICCATA MEATBALLS

Chicken Piccata Meatballs image

The classic chicken piccata entree is my favorite dish, but I wanted another way to have all the same flavors. These chicken piccata meatballs are the perfect solution, whether served alone or with a sauce like marinara or buffalo! Serve over buttered noodles if you'd like, or stick toothpicks in them for appetizers. -Dawn Collins, Rowley, Massachusetts

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground chicken
2 tablespoons canola oil, divided
2 garlic cloves, minced
1/3 cup chicken broth
1/4 cup white wine
1 jar (3-1/2 ounces) capers, drained
1 tablespoon lemon juice
2 tablespoons butter
Shredded Parmesan cheese and lemon wedges

Steps:

In a large bowl, combine the first 6 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape into 1-in. balls., In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. In the same skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook 1 minute. , Add broth and wine to pan; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Add capers and lemon juice; bring to a boil. Add meatballs. Reduce heat; simmer, uncovered, until meatballs are cooked through, 5-7 minutes, stirring occasionally. Remove from heat; stir in butter until melted. Sprinkle with Parmesan cheese and serve with lemon wedges.

Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 193mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.