Flavorful chicken meatballs simmered in a creamy, tangy piccata sauce, perfect to be served over angel hair pasta. This recipe highlights the convenience of pre-portioned butter cubes.
1. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, eggs, garlic, parsley, lemon zest, salt, pepper, and Britscookin Garlic & Herb. Mix well and form into 1½-inch meatballs.
2. Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches until golden on all sides (they don’t need to be fully cooked). Remove and set aside.
3. In the same skillet, melt 2 tbsp of butter. Sauté the onion and garlic until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth and lemon juice, stirring to prevent lumps. Simmer for 5 minutes until slightly thickened.
4. Stir in 4 more tbsp of butter, capers, and heavy cream.
5. Return the meatballs to the skillet and simmer for 10–12 minutes until fully cooked through. Sprinkle with fresh parsley.
6. Spoon the meatballs and sauce over a bed of angel hair pasta. Garnish with extra lemon zest or Parmesan if you’d like!
