Name: These 5-ingredient Chicken Piccata Meatballs Are Perfect for Weeknights
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 pound fully-cooked chicken meatballs, thawed if frozen; 1 cup dry white wine or chicken broth; 1/4 cup capers, drained; 2 tablespoons fresh lemon juice; 3 tablespoons unsalted butter, cut into cubes; 2 tablespoons chopped parsley, optional; Cooked pasta or crusty bread for serving

Ingredients

4 serv.

2 tablespoons olive oil
1 pound fully-cooked chicken meatballs, thawed if frozen
1 cup dry white wine or chicken broth
1/4 cup capers, drained
2 tablespoons fresh lemon juice
3 tablespoons unsalted butter, cut into cubes
2 tablespoons chopped parsley, optional
Cooked pasta or crusty bread for serving

Instructions

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1 Add the olive oil to a large frying pan over medium-high heat. Once the oil shimmers, sauté the meatballs on all sides until browned and heated through, 6 to 8 minutes. Transfer to a plate.
2 Add the white wine or chicken broth and scrape up any brown bits left by the meatballs. Add the capers and lemon juice and let simmer until the sauce reduces by about half, 5 to 8 minutes. Remove from the heat and add the butter, swirling the pan until the butter is incorporated.
3 Once the butter is melted and the sauce has thickened slightly, add the meatballs and parsley, if using, just to warm through and coat in the sauce. Serve immediately over cooked pasta or with plenty of crusty bread for dipping. Refrigerate leftovers in an airtight container for up to 3 days. Love the recipe? Leave us stars and a comment below!