Chicken Piccata Meatballs (Trader Joe's recipe hack)

As a busy mom, this Trader Joe's chicken meatballs recipe is a game changer. I love a shortcut, easy dinner solution, and this take on the classic Italian dish of browned chicken breasts in a simple lemony pan sauce is ready in a flash.

There are various ways you can "dress up" these Trader Joe's meatballs, but this easy recipe is by far my favorite way. You'll want something to soak up the simple lemon, caper, and butter sauce, so I recommend mashed potatoes or rice (cauliflower rice or mashed cauliflower, for a low-carb option).

this recipe

Raise your hand if weeknight meal time is as hectic as ours is. Whether it's the end of the school year, the holiday season, back-to-school, or a random Tuesday night in the middle of soccer season, this quick meal is a go-to for our family.

Often, I'll pick up a couple of packages of TJ's chicken meatballs on a Trader Joe's run and throw them in the freezer for busy nights when I need a meal ready to go in less than 30 minutes. It's quick, it's easy, and it's healthier than take-out.

Many people who know me know that I love a Trader Joe's hack, so if you're looking for more of my favorite recipes that take advantage of Trader Joe's products like these delicious chicken meatballs, I've got you covered.

My Butternut Squash Ravioli with Sage Browned Butter Sauce may seem fancy, but it's a super easy meal and takes only 20 minutes to make thanks to refrigerated ravioli. My Trader Joe's Vegetable Hash and Sausage Stew is also a favorite, utilizing a great packaged chopped veggie mix from the produce section.

Finally, my Mediterranean Orzo Bowls with Trader Joe's Greek Chickpeas are on constant rotation in our house. It's a recipe that's easily customizable so it can cater to eaters with different preferences.

Ingredients

Before we get started, let's gather the ingredients we need for this recipe.

• Trader Joe's chicken meatballs
• olive oil
• salted butter
• garlic cloves
• all-purpose flour
• chicken broth
• capers
• lemon juice
• kosher salt and freshly ground black pepper
• Parmesan cheese
• fresh parsley

Instructions

Now that we've got our ingredients, it's time to get cooking!

1. First, cook the meatballs in hot oil in a large skillet over medium-high heat until golden brown. Remove the meatballs from the skillet, reserving the drippings in the skillet.

2. Next, add the butter to the skillet and heat until melted. Add the garlic and cook 30 seconds or until tender.

3. Then, whisk in the flour and cook until it's foamy and begins to smell nutty. Slowly stir in the chicken broth and lemon juice and cook 2 minutes or until thickened, scraping the browned bits from the bottom of the skillet with a wooden spoon.

4. Finally, add the capers and return the meatballs to the skillet, stirring gently to coat. Season the sauce with salt and pepper to taste. Sprinkle with parsley and Parmesan cheese before serving.

Substitutions

Here are some substitution suggestions in case you need to change things up:

• Chicken meatballs - ground turkey meatballs, beef meatballs, and pork meatballs are all great options instead of chicken. You can also use meatless meatballs and vegetable broth for a vegetarian version.
• Capers - out of capers? That's okay. While it's no longer "piccata", chopped green olives are a great option too.
• All-purpose flour - you can use cornstarch in place of the flour.
• Chicken broth - substitute vegetable broth if you'd like.
• Parsley - other fresh herbs are also great in this dish. Try fresh basil or oregano to change it up.

Variations

Check out these variations to add a new twist on this recipe:

• Spicy - add crushed red pepper flakes to the sauce to spice things up
• Chicken Meatball Piccata Sub - spoon the meatballs and sauce onto buttered and toasted sub rolls. Top with arugula or baby spinach to make this a delicious sandwich.
• Super lemon - are you a lemon fiend? Stir in a little lemon zest (from the lemon you juiced) to make this super zesty.
• Kid friendly - my son gobbled these up! I put some meatballs to the side (so they wouldn't get "green stuff", aka parsley, on them). Then, I put the sauce in a little bowl for dipping since he will eat anything when it comes in dip form.

Equipment

For this recipe, you'll need the following equipment:

• measuring spoons
• chef's knife
• liquid measuring cup
• cheese grater
• large skillet
• whisk
• wooden spoon
• metal tongs

Storage

Store any leftovers in an airtight container for up to 3 days.

To freeze, transfer the meatballs to a freezer-safe container and freeze for up to 3 months.

Frequently asked questions

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Finally, don't forget to keep these food safety tips in mind when making this recipe.

• Be sure to cook the meatballs to an internal temperature of 165°F when tested with a meat thermometer.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov