Chicken Piccata Meatball Fettuccine

Creamy Lemon Chicken Meatballs with Fettuccine

If you love meals that are bursting with flavor, these creamy lemon chicken meatballs are a must-try! Tender and juicy, they come together in a luxurious lemon butter cream sauce that’s perfect over fettuccine.

Ingredients

For the Meatballs:

• 1 lb ground chicken
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs
• 1 large egg
• ¼ cup chopped fresh parsley
• 2 tbsp capers, chopped
• 1 tsp lemon zest
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper

For the Sauce:

• 4 tbsp butter
• 1 shallot, thinly sliced
• 1 lemon, thinly sliced
• ½ cup white wine
• ½ cup chicken broth
• 2 tbsp lemon juice (adjust to taste)
• 2 tbsp all-purpose flour
• 1 tbsp Worcestershire sauce
• 1 cup heavy cream

For Serving:

• 12 oz fettuccine, cooked al dente
• Fresh cracked black pepper, to taste
• Additional Parmesan cheese, for garnish

Instructions

Step 1: Make the Meatballs

1. In a large bowl, mix together ground chicken, Parmesan cheese, breadcrumbs, egg, parsley, capers, lemon zest, garlic, salt, and pepper. Combine gently.
2. Shape the mixture into meatballs about 1.5 inches in diameter.
3. Heat a skillet over medium-high heat and add a drizzle of olive oil if necessary.
4. Brown the meatballs on all sides (they don’t need to be fully cooked). Remove them from the skillet and set aside.

Step 2: Prepare the Sauce Base

1. In the same skillet, melt the butter over medium heat.
2. Add shallots and lemon slices, sautéing for about 2-3 minutes until fragrant.
3. Stir in the minced garlic and cook for an additional 30 seconds.
4. Pour in the white wine, chicken broth, and lemon juice. Bring to a gentle simmer.
5. In a small bowl, combine flour and Worcestershire sauce to form a paste.

Step 3: Thicken the Sauce

1. While the sauce simmers, whisk in the flour mixture until smooth.
2. Stir in the heavy cream, adjusting seasoning with salt, pepper, or more lemon juice as needed.

Step 4: Simmer the Meatballs

1. Return the browned meatballs to the sauce and reduce heat to low.
2. Simmer for about 15 minutes or until the meatballs are cooked through and the sauce has thickened.
3. Serve over cooked fettuccine, garnishing with additional Parmesan and cracked black pepper.

🥘 How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for 3-5 days.

🤔 Common Questions

Feel free to ask any questions you might have about this recipe, and enjoy your delightful meal!