PARMESAN CHICKEN MEATBALLS RECIPES

Name: Chicken Piccata Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 dozen.
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

CHICKEN PICCATA MEATBALLS RECIPE: HOW TO MAKE IT

Chicken Piccata Meatballs Recipe: How to Make It 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

Categories Appetizers

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

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, FatContent 4g fat (1g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 193mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.

ITALIAN CHICKEN MEATBALLS RECIPE | REE DRUMMOND | FOOD NETWORK

Italian Chicken Meatballs Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 30 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray, for the foil
2 pounds ground chicken
1/2 cup pesto
1/2 cup grated mozzarella
1/4 cup grated Parmesan cheese
2 tablespoons balsamic glaze
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
4 cups arugula
1/4 cup olive oil
3 tablespoons balsamic glaze
1 cup halved yellow cherry tomatoes
1/2 cup sliced jarred roasted peppers
1/4 cup grated Parmesan cheese

Steps:

For the meatballs: Position an oven rack in the middle of the oven and preheat on the broiler setting. Line a sheet pan with foil and coat with cooking spray.
Add the chicken, pesto, mozzarella, Parmesan, balsamic glaze, salt, black pepper and crushed red pepper to a large bowl. Mix well with clean hands and form into 15 meatballs, about a third of a cup each, adding them to the prepared sheet pan as you go.
Broil until the meatballs are browned and cooked through (165 degrees F internally), 14 to 16 minutes.
For the salad: Add the arugula to a platter. Drizzle over the olive oil and balsamic glaze, then toss lightly. Top with the cherry tomatoes, peppers and Parmesan. Add the meatballs and serve.

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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
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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.

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