Imen Dridi Giada De Laurentiis’ Chicken Piccata Meatballs are made with ground chicken, Italian seasoning, garlic, breadcrumbs, and spices. They’re pan-fried to perfection, simmered in a lemony piccata sauce with capers, and garnished with parsley. This recipe serves 6 and takes approximately 30-40 minutes to prepare.
More Giada De Laurentiis Recipes:
- Giada De Laurentiis Corn Pudding
- Giada De Laurentiis Brussel Sprouts Agrodolce
- Giada De Laurentiis Macaroni And Cheese
💗 Why You’ll Love This Chicken Piccata Meatballs Recipe:
- Quick Prep: The recipe is relatively quick and easy to prepare, making it suitable for weeknight dinners or special occasions.
- Crispy Exterior: Pan-frying the meatballs results in a crispy outer layer while keeping the inside tender and juicy.
- Zesty Piccata Sauce: The tangy piccata sauce with capers and lemon adds a delightful contrast to the savory meatballs.
- Versatile Serving: Serve these meatballs with pasta, rice, or bread, making them adaptable to various meal preferences.
- Fresh Garnish: The addition of fresh parsley and lemon zest provides a vibrant and zesty finish.
❓ What Is Giada De Laurentiis Chicken Piccata Meatballs Recipe?
Giada De Laurentiis’ Chicken Piccata Meatballs are made by mixing ground chicken, Italian seasoning, garlic, breadcrumbs, and spices. After pan-frying, they’re simmered in a tangy piccata sauce with capers, lemon, and herbs, creating a flavorful and quick-to-make dish.
🍗 Giada De Laurentiis Chicken Piccata Meatballs Ingredients
- 2 teaspoons Italian seasoning
- ½ teaspoon paprika
- 5 garlic cloves (divided)
- ¾ bunch parsley, leaves chopped
- ½ cup breadcrumbs (divided)
- Kosher salt and black pepper
- Extra virgin olive oil (about ½ cup)
- 2 tablespoons butter or ghee
- 2 large lemons, 1 zested, both juiced
- ½ cup dry white wine or chicken broth,
- ¼ cup capers, drained and rinsed
🧆 How To Make Giada De Laurentiis Chicken Piccata Meatballs
- Put the chicken, egg, Italian seasoning, paprika, garlic, half of the parsley, ¼ cup of breadcrumbs, salt, pepper, and olive oil in a bowl.
- Place the rest of the breadcrumbs on a plate.
- Roll the mixture into balls and coat them in breadcrumbs.
- In a pan, heat up olive oil. Grill the meatballs for three minutes on each side until they turn brown.
- Lemon juice, wine, capers, oil, and ghee should all be put in the same pan. First boil, then season.
- Turn down the heat, add the meatballs to the sauce, cover, and let it cook for 5 minutes.
- Add the lemon juice and the rest of the parsley as a garnish. Put sauce on top.
💭 Recipe Tips
- Coating with Breadcrumbs: Roll the meatball mixture into balls and coat them evenly with breadcrumbs. This outer layer adds a nice texture when you pan-fry the meatballs.
- Frying Meatballs: Heat enough olive oil in the pan to cover the bottom. When frying the meatballs, make sure the oil is hot before adding them.
- Making the Piccata Sauce: In the same pan used for frying, combine lemon juice, white wine (or chicken broth), capers, olive oil, and ghee.
- Cooking Meatballs in the Sauce: After making the sauce, reduce the heat, add the meatballs to the pan, cover it, and let them simmer for about 5 minutes.
🍝 What To Serve With Chicken Piccata Meatballs?
Serve Chicken Piccata Meatballs with pasta (like spaghetti or linguine) to soak up the delicious piccata sauce you can also pair them with a side of steamed vegetables, a fresh green salad, or crusty bread for a complete and satisfying meal.
🎚 How To Store Leftovers Chicken Piccata Meatballs?
- Refrigeration: Place the leftover Chicken Piccata Meatballs along with any sauce in an airtight container and refrigerate they should stay fresh and tasty for up to 3-4 days.
- Freezing: For longer storage, freeze the meatballs and sauce separately in freezer-safe containers or bags they will keep well for up to 2-3 months.
🥵 How To Reheat Leftovers Chicken Piccata Meatballs?
- Oven: Preheat your oven to 350°F (175°C). Place the meatballs and a bit of sauce in an oven-safe dish, cover with foil to keep them moist, and heat for 10-15 minutes or until thoroughly warmed through.
- Stovetop: In a skillet over medium heat, add the meatballs and a splash of the sauce or water. Cover and gently reheat, stirring occasionally, until the meatballs are heated through and the sauce is simmering, about 10 minutes.
FAQs
How do I ensure my meatballs don’t fall apart?
Make sure to mix the ground chicken with binding ingredients like breadcrumbs and egg. Don’t overmix, as this can make the meatballs tough. Also, allow them to sear properly in the pan before moving them.
Can I make Chicken Piccata Meatballs ahead of time?
Yes, you can form the meatballs and even sear them ahead of time store them in the refrigerator until you’re ready to make the sauce and finish cooking them.
Can I use store-bought breadcrumbs in Chicken Piccata Meatballs?
Yes, store-bought breadcrumbs work well for a finer texture, you can pulse them in a food processor. Alternatively, for a fresher option, you can make your own by pulsing stale bread.
What can I use instead of wine in the sauce of Chicken Piccata Meatballs?
If you prefer not to use wine, you can substitute it with an equal amount of chicken broth or a mixture of broth and a squeeze of lemon juice for acidity.
Try More Giada De Laurentiis Recipes:
- Giada De Laurentiis Cherry Tomato Pasta
- Giada De Laurentiis Potato Salad
- Giada De Laurentiis Grilled Vegetables
Giada De Laurentiis Chicken Piccata Meatballs Nutrition Facts
Amount Per Serving
- Calories: 380
- Total Fat: 25g
- Saturated Fat:10g
- Cholesterol: 100mg
- Sodium: 600mg
- Carbohydrates: 25g
- Fiber: 3g
- Sugars: 5g
- Protein: 25g
Giada De Laurentiis Chicken Piccata Meatballs
Description
Giada De Laurentiis’ Chicken Piccata Meatballs are made with ground chicken, Italian seasoning, garlic, breadcrumbs, and spices. They’re pan-fried to perfection, simmered in a lemony piccata sauce with capers, and garnished with parsley. This recipe serves 6 and takes approximately 30-40 minutes to prepare.
Ingredients
Instructions
- Put the chicken, egg, Italian seasoning, paprika, garlic, half of the parsley, ¼ cup of breadcrumbs, salt, pepper, and olive oil in a bowl.
- Place the rest of the breadcrumbs on a plate.
- Roll the mixture into balls and coat them in breadcrumbs.
- In a pan, heat up olive oil. Grill the meatballs for three minutes on each side until they turn brown.
- Lemon juice, wine, capers, oil, and ghee should all be put in the same pan. First boil, then season.
- Turn down the heat, add the meatballs to the sauce, cover, and let it cook for 5 minutes.
- Add the lemon juice and the rest of the parsley as a garnish. Put sauce on top.
Notes
- Coating with Breadcrumbs: Roll the meatball mixture into balls and coat them evenly with breadcrumbs. This outer layer adds a nice texture when you pan-fry the meatballs.
- Frying Meatballs: Heat enough olive oil in the pan to cover the bottom. When frying the meatballs, make sure the oil is hot before adding them.
- Making the Piccata Sauce: In the same pan used for frying, combine lemon juice, white wine (or chicken broth), capers, olive oil, and ghee.
- Cooking Meatballs in the Sauce: After making the sauce, reduce the heat, add the meatballs to the pan, cover it, and let them simmer for about 5 minutes.
