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These flavorful turkey meatballs capture all the bright, lemony goodness of classic chicken piccata in bite-sized form. Served with a buttery caper sauce, they're perfect over pasta for a quick weeknight dinner.
Prep
15 min
Cook
12 min
Total
27 min
Combine ground turkey, seasoned breadcrumbs, parmesan cheese, egg, lemon zest, minced garlic and parsley and salt and pepper in a large bowl. Use your hands to mix the ingredients until just blended, then using a tablespoon, scoop and roll the mixture into meatballs. Repeat until you have roughly 20 small sized meatballs.
Cook the meatballs in a pan with a little bit of olive oil over medium heat until they're browned and cooked through. Or place the meatballs in an air fryer, and cook at 390 degrees for about 12 minutes, until they reach an internal temperature of 165 degrees.
To make the sauce, melt the butter in a wide pan and add in the shallots and garlic. Sauté until the shallots soften and the garlic starts to caramelize on the bottom of the pan.
Whisk in the flour to the buttery mixture until it's dissolved, and then add a splash of wine to deglaze the pan.
Stir in the chicken broth and lemon juice and continue to whisk until the sauce begins to slightly thicken.
Toss in the cooked meatballs and capers. Add as many capers as you'd like to taste. Finish with fresh parsley and cracked black pepper and serve over pasta.
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