There’s nothing quite like the comforting taste of Chicken Piccata—but when you transform it into savory meatballs served over pillowy gnocchi, you unlock a whole new world of flavor and family-friendly fun. Welcome to another delicious creation from my kitchen to yours, featuring one of my new favorites: Chicken Piccata Meatballs made with Cooking With Michelle (CWM) Seasoning Blends, now available at CookWithMichelle.com!
Reinventing Tradition for Today’s Table
In our home, food isn’t just about nourishment—it’s about connection. It’s about gathering around the table with people you love and creating moments that last. As a grandmother, I’ve learned that sometimes, a little creativity in the kitchen can go a long way. While the adults in the family may love a traditional Chicken Piccata with pan-seared cutlets, the little ones can find that less exciting. That’s why I created this version using meatballs. They’re easy to handle, fun to eat, and just as delicious.
The Secret’s in the Seasoning
The foundation of this dish starts with my new CWM Seasoning Blends. I use the Taste of Roasted and Perfect for Everything blends to elevate the flavor of the ground chicken, making sure every bite is packed with warmth and depth. These blends are now live and ready to bring bold flavor into your home, just like they do in mine.
Ingredients:
- 1 lb ground chicken
- 1 tbsp CWM Taste of Roasted seasoning
- 1 tbsp CWM Perfect for Everything seasoning
- 1 egg
- 1/2 cup plain bread crumbs
- All-purpose flour, for dredging (seasoned with the same CWM blends)
- 6 tbsp unsalted butter
- 5 tbsp extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup white wine or cooking wine
- 1/2 cup chicken stock
- 1/3 cup capers
- 1 package of gnocchi (or pasta of your choice)
Directions:
- Start by seasoning the ground chicken with CWM Taste of Roasted and Perfect for Everything blends. Add the egg and breadcrumbs, mix until well combined, and form into mini meatballs.
- Dredge each meatball lightly in flour seasoned with the same CWM blends. Shake off any excess.
- In a large skillet over medium-high heat, melt 2 tbsp of butter with 3 tbsp of olive oil. Add the meatballs and cook for 3 minutes on each side until browned. Remove from pan and set aside.
- In the same pan, melt 2 more tbsp butter and 2 tbsp olive oil. Add lemon juice, white wine, chicken stock, and capers. Scrape up all the flavorful bits from the bottom of the pan and bring to a boil.
- Return the meatballs to the pan, reduce heat, and simmer for 5 minutes.
- Add the final 2 tbsp of butter and whisk into the sauce until fully incorporated.
- Serve the meatballs and sauce over freshly cooked gnocchi or pasta. Garnish with fresh parsley.
Made with Love (and a Little Help from My Grandson)
This recipe was a hit in our household! As my grandson said, “It looks so good and tastes even better!” Whether you’re cooking for a cozy dinner for two or feeding a hungry crew, these Chicken Piccata Meatballs will deliver on comfort and taste.
Don’t forget to grab your CWM Seasoning Blends and browse my cookbook for more everyday meals made extraordinary.
Visit CookWithMichelle.com to shop my seasonings and cookbook today.
Let’s keep making magic in the kitchen—one meal at a time.
