9-80-Chicken-Piccata-Meatballs 9º80º Sauces & Marinades

9°80° Chicken Piccata Meatballs


1 lb ground chicken (or turkey)

1/4 cup grated parmesan cheese

2/3 cup panko breadcumbs

4 cloves garlic, minced

1 tbsp lemon zest

2 tbsp olive oil

1/2 stick butter

3 cloves garlic, minced

1 tbsp flour

¼ cup 9°80° Pineapple Coconut

1 cup chicken broth

1/4 cup capers + 2 tbsp caper brine

1/4 cup lemon juice

Toppings: Drizzle with 9°80° Wild Cilantro and top with fresh cilantro, capers and lemon slices.


In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.
Using 2 tbsp of meat, roll into balls.
Heat a large saute pan over medium-high heat and add oil.
Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.
In the same pan, add butter and garlic. Once melted, whisk in flour.
Slowly whisk in chicken broth, 9°80° Pineapple Coconut, capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.
Add meatballs back to pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs.
Drizzle with 9°80° Wild Cilantro and add toppings.
Serve meatballs over pasta, rice, or enjoy as is.
Back to blog