Chicken Piccata Meatballs Stuffed with Mozzarella

These easy Chicken Piccata Meatballs are stuffed with mozzarella, and cooked all in one pan in a creamy, decadent Piccata sauce! These tender and flavorful chicken meatballs with molten gooey cheese are impossible to resist!

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Easy and delicious cheese stuffed Chicken Piccata Meatballs

These bite sized chicken meatballs are busting with flavor, and enveloped in a delicious creamy piccata sauce. This dish comes together all in one large skillet, making it perfect for busy weeknights! This recipe packs  big flavor with minimal effort (or pans)!

Ingredients

Chicken Piccata Meatballs

• Ground chicken. You could alos use ground turkey, if you prefer.
• Panko breadcrumbs. These are a bit airy, and make for e better meatball texture.
• Fresh parsley, finely chopped.
• Grated parmesan cheese.
• A large egg, to bind everything together.
• the zest of 1 medium lemon. Save the juice for making the Piccata sauce.
• Some fresh garlic, minced.
• Salt and fresh ground black pepper.
• Mozzarella pearls to stuff the meatballs. You can also use small cubes.
• A bit of olive oil, to brown the meatballs. You'll brown the meatballs and make the sauce all in the same pan.

Piccata Sauce

• Butter. You'll add half at the beginning, and half at the end to finish the sauce.
• Fresh garlic.
• All-purpose flour, to thicken the sauce.
• Dry white wine. Use something you would drink. I love a Sauvignon Blanc of Pinot Grigio for this recipe. Stay away from sweet wines, as they will not blend well with the sauce flavors. If you prefer to omit the alcohol, you can substitute with an equal measure of chicken stock.
• 1 ½ cups chicken stock. I use low sodium.
• Fresh squeezed lemon juice. You'll need 1-2 lemons, depending on how juicy they are to get ¼ cup.
• Jarred capers, and some of the caper brine.

How to make the stuffed Chicken Piccata Meatballs

1. In a large mixing bowl, combine meatball ingredients with your hands until just incorporated. Do not overman. 
2. Rolling with wet hands, make each meatball about the size of 1 tbsp. Stuff each meatball with a mozzarella pearl, and roll closed. Set aside on a parchment lined sheet or tray until all meatballs are stuffed and formed. 
3. In a large, deep non stick frying pan or cast iron skillet, heat olive oil over medium high heat, for 2-3 minutes until nice and hot. Working in batches, add meatballs to the skillet and brown the meatballs on both sides, about 3-4 minutes a side. Set aside on a plate and continue until all meatballs are browned. (Meatballs will cook through in the sauce later.)
4. Reduce heat to low, add half the butter (2 tbsp) to the pan and melt. 
5. Add garlic and cook until just fragrant, about 30 seconds. 
6. Whisk or stir in flour until well incorporated. 
7. Slowly whisk or stir in wine, followed by chicken stock, lemon juice, and caper brine. 
8. Add the meatballs back to the pan bring heat to medium. 
9. Cook for 5-7 minutes, stirring occasionally, until sauce is thickened, and meatballs are cooked through. 
10. Turn off heat, stir in reserved butter until melted, then stir in capers.

Tips for perfect meatballs

• Mix the meatball mixture with your hands, only until the ingredients are well incorporated for the best meatball texture.
• Use wet hands to easily form the meatballs.
• Use a tablespoon measure to portion your meatballs. You could also use a cookie scoop.
• Be patient when browning. If you are using a cast iron skillet and the meatballs stick a bit while browning, let them sit, and when they brown, they will release.

Serving the Chicken Piccata Meatballs

These delicious Chicken Piccata Meatballs go great with pasta, rice, or mashed potatoes! They would also pair well with zucchini noodles or cauliflower rice if you are trying to limit carbs. These also go great with a simple side salad!

Storing and reheating

These Chicken Piccata Meatballs can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, you can add a bit of water or chicken stock if you want to thin the sauce out a bit.

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