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!
Servings: 25
Calories: 79kcal
Ingredients
For the Meatballs
- 1 lb ground chicken
- ½ cup panko breadcrumbs
- ¼ cup fresh chopped parsley (plus more for serving)
- ½ cup grated parmesan cheese
- 1 large egg
- the zest of 1 medium lemon
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- mozzarella pearls (need 25 pearls, about 4 oz)
- 2 tablespoon olive oil
Piccata Sauce
- 4 tablespoon butter, divided
- 4 cloves garlic, minced
- 2 tablespoon all-purpose flour
- ¼ cup dry white wine, such as Sauvignon Blanc
- 1 ½ cups chicken stock
- ¼ cup fresh squeezed lemon juice
- 1 tablespoon caper brine
- 2 tablespoon capers
Instructions
- In a large mixing bowl. combine meatball ingredients with your hands until just incorporated. Do not overman.
- 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.
- 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.)
- Reduce heat to low, add half the butter (2 tbsp) to the pan and melt.
- Add garlic and cook until just fragrant, about 30 seconds.
- Whisk or stir in flour until well incorporated.
- Slowly whisk or stir in wine, followed by chicken stock, lemon juice, and caper brine.
- Add the meatballs back to the pan bring heat to medium.
- Cook for 6-7 minutes, stirring occasionally, until sauce is thickened, and meatballs are cooked through.
- Turn off heat, stir in reserved butter until melted, then stir in capers.
- Serve with fresh parsley.
Nutrition
Calories: 79kcal | Carbohydrates: 3g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 201mg | Potassium: 128mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 0.4mg