Chicken Meatballs Piccata

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I often have frozen chicken breasts in my freezer, as well as chopped parsley. Pretty much everything in this recipe are common staples in my kitchen, and many folks have in their kitchen. I often get bored of grilling chicken breasts or making them tenders, so I will grind the meat in my food processor and use it for ground meat recipes. You can freeze meatballs to use at a later time, and this is a super fast weeknight dinner.

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Chicken Meatballs Piccata

Makes 4-6 servings
MEATBALLS
1 pound ground chicken breast
1/4 – 1/2 cup plain breadcrumbs, as needed
1 egg, beaten
Handful chopped parsley
I small onion, finely diced or grated
1/4 cup grated Parmesan cheese
Salt and Pepper, to taste

Mix ingredients until fully incorporated, starting with 1/4 cup breadcrumbs. If mixture feels too wet, add a bit more. Shape into 1.5 – 2 inch balls. Arrange on a baking sheet lined with foil or parchment paper. Broil on high about 10 minutes, turning halfway through cooking for even browning. Set aside. Note – these can be done ahead of time and frozen or chilled.

PICCATA SAUCE
4 tablespoons butter
4 tablespoons all purpose flour
2 lemons, juiced, plus zest from one
1.5 cups chicken broth, warmed
Salt and Pepper, to taste
2 tablespoons capers, or more, as desired

SPAGHETTI
1 pound – cook to package directions.

GREENS
Greens – spinach, arugula, kale, etc – as little or as much as you want. You may also substitute additional vegetables for a more complete meal.

Mix lemon juice, zest, and broth. Heat until warm or hot, set aside. On medium heat, butter in saucepan and whisk in flour about one tablespoon at a time, until fully incorporated. Cook about 3-4 minutes, do not brown. Slowly whisk in broth mixture, a little at a time, sauce will thicken immediately. Cook 2-3 minutes, season with salt and pepper. Add capers and meatballs. Remove from heat.

For greens, heat a small amount of sauce and sauté until soft. To serve, arrange a serving of spaghetti in a bowl, top with sauce, some greens and then a few meatballs. Enjoy!

Hand Ground Chicken Meatballs

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So I had taken some chicken breasts out of my freezer to thaw, but left one behind, figuring I would get to it later in the week. Later in the week came and I wasn’t in the mood to grill it or make a cutlet or so whatever it is people do with a single chicken breast. I was really in the mood for meatballs to go with my polenta fries.

I realized I do not own a grinder, and a food processor would probably destroy the meat’s texture. So I decided to see what I could do with a knife. As I started to chop, I remembered I have a meat mallet for pounding cutlets. I decided to use that on the breast, combined with chopping, and I was really pleased with the results. It was then time to put the meatballs together.

CHICKEN MEATBALLS
1 chicken breast (4 – 5 ounce piece)
1 egg
1/3 cup bread crumbs
1/4 cup parmesan cheese
1/2 onion, roughly chopped
2 tablespoons fresh parsley
1 tablespoon Italian seasoning
Dash of Worcestershire sauce
Dash of Hot Sauce (I used Sriracha)
Salt and Pepper

  1. “Grind” the breast by the method of your choice
  2. Mix all ingredients together, first stirred with a spoon, then knead by hand
  3. Portion out the meatballs to the size of your choice, I used an ice cream scoop to make balls slightly larger than a golf ball
  4. Chill the meatballs for about half an hour to set
  5. When ready, pour oil in the vessel of your choice (I like cast iron), heat to about 350 degrees
  6. Fry meatballs 2-3 minutes on each side. Depending on the size, you may want to finish in the oven to ensure they are thoroughly cooked
  7. Serve with marinara for dipping