• Chicken Piccata Meatballs


Chicken Piccata Meatballs

By Andrew Zimmern

If you love the citrusy, briny punch of a classic Italian-American chicken piccata, this recipe is meant for you. The easy chicken meatballs are made with my Italian Seasoning, exploding with the rich flavors of basil, oregano, garlic, shallot and chiles. Serve them over pasta with a generous showering of parmesan for a crowd pleasing meal. Pick up my entire Badia Spice line at at your local Kroger or on bodega.badiaspices.com.

Chicken Piccata Meatballs



  • 2 pounds ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup heavy cream
  • 1 egg plus 1 egg yolk, beaten
  • 1/2 onion, minced
  • 2 garlic cloves, grated
  • 2 tablespoons Italian Seasoning
  • 2 tablespoons vegetable oil


  • 4 tablespoons butter
  • 1 medium shallot, sliced
  • 1/2 onion, sliced
  • 3 tablespoons capers
  • 1 tablespoon Italian Seasoning
  • 3 tablespoons flour
  • 1 cup dry white wine
  • 1 cup chicken stock
  • Juice of 2 lemons
  • 1 pound angel hair pasta
  • Parmesan cheese, for serving
  • Fresh basil, for serving


In a large mixing bowl, combine the ground chicken with the breadcrumbs, cream, egg and egg yolk, onion, garlic and Italian spice blend. Season with salt and pepper. Mix well to fully incorporate. Roll the meat mixture into golf ball sized meatballs.

In a large skillet over medium heat, pan fry the meatballs in the oil until they’re browned on all sides. Remove the meatballs and reserve to a plate.

Add the butter to the pan over medium heat, and once melted, add the shallot, onion, Italian seasoning and capers. Saute for a few minutes until the shallots and onions are glassy. Add the flour and cook for a minute, stirring. Slowly stir in the wine, chicken stock and lemon juice. Bring to a simmer, then add the meatballs back to the pan. Cook for 5 minutes, then flip the meatballs and cook for another 5 minutes.

Meanwhile, bring a large volume of salted water to a boil. Add the angel hair pasta and cook according to package directions. Strain and reserve.

Serve the meatballs on top of the pasta, drizzling more sauce over the dish. Garnish with lots of parmesan cheese and fresh basil.

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