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| Chicken Piccata Meatballs Recipe |
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"What makes classic chicken piccata so great is the light but boldly-flavored lemon caper sauce, and that's the unifying element in this recipe," says celebrity chef Giada De Laurentiis, who shares the family-friendly meal from her new cookbook "Super-Italian." "The Italian panade -- the milk and bread mixture -- helps the meatballs retain lots of moisture. It's one of those magic recipes that is easy and perfect for a weeknight but fun and sophisticated enough to serve to company."
Serves: 4
Active time: 30 minutes
Total time: 30 minutes
3 Tbsp. extra-virgin olive oil, divided 1 to 2 soft white bread slices, crusts removed, slices torn into small pieces
1 large egg
2 oz. Parmigiano-Reggiano cheese, grated (1/2 cup), plus more for serving
2 Tbsp. whole milk
2 small shallots, finely chopped, divided
3 Tbsp. finely chopped fresh flat-leaf parsely, divided
2 Tbsp. drained capers, chopped, plus 1 1/2 tablespoons drained whole capers, divided
1 tsp. grated lemon zest, plus 2 tablespoons fresh juice (from 1 lemon), divided
1 tsp. kosher salt, divided
1 lb. ground chicken
1 Tbsp. all-purpose flour
1 1/2 cups lower-sodium chicken broth
1. Preheat oven to 450 degrees with rack in upper third position. Line a rimmed baking sheet with parchment paper, drizzle with 1 tablespoon of the oil, and set aside.
2. Stir together bread, egg, cheese and milk in large bowl using a fork until thoroughly combined. Set aside for 5 minutes, allowing bread to absorb liquid. Add 1/4 cup of the shallots, 2 tablespoons of the parsley, 2 tablespoons of the chopped capers, lemon zest and 1/2 teaspoon of the salt; stir together using a rubber spatula until mixture is smooth. Add chicken, breaking up into chunks. Using your fingertips, gently combine chicken with bread mixture just until blended. With damp hands, form mixture into 16 balls (about 1 1/2 tablespoons each); arrange 1 inch apart on baking sheet.
3. Bake meatballs in preheated oven until tops are golden brown, 8 to 10 minutes.
4. Heat remaining 2 tablespoons oil in a large deep skillet over medium. Add remaining 1/4 cup of shallots and 1/2 teaspoon salt; cook, stirring often, for 1 minute. Add flour, whisking until smooth. Continue to whisk, adding chicken broth and lemon juice; whisk until smooth. When sauce begins to bubble, reduce heat to low, and add 1 1/2 tablespoons whole capers; simmer for 5 minutes.
5. Add meatballs to skillet; cover and cook for 5 minutes. Stir in remaining 1 tablespoon parsley. Serve with additional cheese. |
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