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Chicken Piccata Meatballs
Serves: 4 • Prep: 20 minutes • Cook: 20 minutes • Total: ~40 minutes
Ingredients
For the meatballs
1 lb (450 g) ground chicken
1/2 cup panko breadcrumbs
1 large egg
1/4 cup grated Parmesan
2 garlic cloves, minced
2 tbsp finely chopped parsley
1 tsp lemon zest
1 tbsp lemon juice
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp olive oil, for cooking
For the piccata sauce
2 tbsp butter
2 garlic cloves, minced
1 1/4 cups chicken broth
1/4 cup fresh lemon juice
2 tbsp capers, drained
1 tsp Dijon mustard
1 tbsp flour mixed with 2 tbsp water, or 1 tsp cornstarch mixed with 1 tbsp water
2 tbsp chopped parsley
1–2 tbsp heavy cream (optional, for a silkier sauce)
Salt and black pepper, to taste
For serving
Lemon slices or wedges
Extra parsley
Mashed potatoes, pasta, rice, or roasted vegetables
Instructions
Make the meatball mixture
In a large bowl, combine ground chicken, panko, egg, Parmesan, garlic, parsley, lemon zest, lemon juice, salt, and black pepper.
Mix just until combined.
Form into 14–16 meatballs.
Brown the meatballs
Heat olive oil in a large skillet over medium heat.
Add the meatballs and cook for 6–8 minutes, turning often, until golden on most sides. They do not need to be fully cooked yet.
Transfer to a plate.
Start the piccata sauce
In the same skillet, melt the butter over medium heat.
Add garlic and cook for 20 seconds.
Pour in chicken broth, lemon juice, capers, and Dijon mustard.
Stir and bring to a gentle simmer.
Thicken the sauce
Stir in the flour slurry or cornstarch slurry.
Simmer 1–2 minutes until slightly thickened and glossy.
If you want a slightly creamier look like the photo, stir in 1–2 tbsp heavy cream.
Finish cooking
Return the meatballs and any juices to the skillet.
Spoon sauce over them, cover loosely, and simmer 6–8 minutes until the meatballs are cooked through and tender.
Finish and serve
Sprinkle with chopped parsley.
Serve with lemon slices and extra sauce spooned over the top.
Tips
Ground chicken is soft, so lightly oil your hands when rolling the meatballs.
Don’t overmix or the meatballs can turn dense.
For a stronger piccata flavor, add a little extra lemon zest at the end.
If you love capers, add an extra spoonful for more salty-briny punch.
Optional add-ins
A handful of baby spinach stirred into the sauce
A little extra Parmesan in the meatball mix
Crushed red pepper for a subtle kick
ETIQUETTE QUESTION:
It’s 8 p.m. on a Saturday, and you’re dining at a dark, moody, high-end Vegas restaurant where dinner averages more than $200 per person.
Mid-way through your meal, a family with two children is seated beside you. The children are watching cartoons on bright propped up iPads while wearing colorful flashing LED adorned headphones. Aside from giggles at their screens, they are quiet, and their parents are enjoying their meal.
What do you do?
A. Ignore the lights, carry on
B. Politely mention it to the waitstaff
C. Speak directly to the parents
D. Appear frustrated/tip poorly/leave a bad review
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@MrChuckD "Can't Truss It"
It seems like rap music after that changed. Turned into more of a party and sex thing.
Thought provoking and an explanation of how we were all thinking.
James Gunn says he made up the Infinity Stones lore for the MCU in Guardians of the Galaxy in just 3 minutes, which later became the foundation for Avengers: Infinity War (2018).
“I never understood what any of the phases were in Marvel. I don’t know what any of it means.”
Gunn said Marvel simply asked him to explain what the Infinity Stones actually were.
“When I wrote the scene with The Collector explaining that there was this explosion, and the Infinity Stones were born… that was literally me just sitting down for 3 minutes and writing that.”
“And that’s then what became the rest of the Infinity Stones.”
“That wasn’t in the plan to begin with.”
Marvel had no concrete, long-term plan regarding the stones or how they would tie into future phases. Gunn's quick draft subsequently served as the foundational lore for the entire Infinity Saga, culminating in Avengers: Endgame (2019).
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LAS VEGAS: 1
PARTY BRO: -1000
Q: "Why Vegas doesn't care if you visit anymore"
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Fun fact: This entire scene was improvised
Matthew McConaughey had no idea where to move the ship and began pressing random buttons. Nolan kept filming and the result was insane