Try this Creamy Lemon Chicken Piccata Meatballs recipe, or contribute your own.
Suggest a better description1. Place meatball ingredients in bowl and mix to combine. Refrigerate for 1 hour.
2. Scoop TB and roll into balls.
3. Heat oil in non stick skillet over medium high heat. Add half the meatballs and cook about 4 mins. Brown all over, but still raw inside ok. Remove onto a plate and repeat with remaining balls.
4. Wipe skillet clean with paper towel. Reduce heat to medium.
5. Melt butter in skillet with shallots and garlic. Once cooked then add flour. Mix and cook for 1 minute. Add lemon juice, chicken broth and cream.
6. Bring to simmer then add meatballs. (Add zucchini). Simmer for about 5 mins. Season with salt and pepper.
7. Stir through parsley and capers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (404g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 979 | ||
Calories from Fat: 498 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.3g | 74 % | |
Saturated Fat 20.3g | 101 % | |
Monounsaturated Fat 20.6g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 263.4mg | 81 % | |
Sodium 1778.3mg | 61 % | |
Potassium 1008.5mg | 27 % | |
Total Carbohydrate 54.8g | 16 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 50.6g | ||
Protein 63.6g | 91 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 979
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