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Recipe compliments of www.ITISAKEEPER.com

A white serving bowl with veal meatballs in piccata sauce.

Veal Meatballs in Piccata Sauce

5 from 9 votes
My Veal Meatballs in Piccata Sauce are a delicious mash up between two of my favorite recipes. The ground veal makes them incredibly tender and the flavor is off the charts. This dish is special enough to impress your pickiest guest and easy enough to make any night of the week.  Plus, I have a trick for getting intense flavor packed into a tiny meatball.
Prep Time : 15 minutes
Cook Time : 20 minutes
Total Time : 35 minutes
Servings: 5 servings
Course: Main Dish
Calories: 361kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

MEATBALLS

  • 1 saltine crackers, sleeve
  • 1 small onion, diced
  • 5 cloves Garlic, chopped
  • ⅓ cup Fresh parsley
  • 1 pound Ground veal
  • ⅓ cup Grated parmesan
  • 1 Egg
  • 1 tablespoon Lemon zest
  • 1 teaspoon All Purpose Blend

Piccata Sauce

  • 4 tablespoons Butter, divided
  • 3 cloves Garlic, minced
  • 1 Shallot, finely diced
  • ½ cup White wine
  • 1 tablespoon Flour
  • 3 tablespoons Lemon juice, fresh
  • 1 cup Chicken stock
  • ¼ cup Capers, drained
  • 2 tablespoons Butter, cubed
  • 2 tablespoons Fresh parsley, minced

Instructions
 

  • MEATBALLS:
  • Preheat oven to 400 degrees F.
  • Place the saltines in a food processor and process until they are fine crumbs; transfer to a large mixing bowl.
  • Add the onion, garlic and parsley to the food process and process until everything is finely minced; transfer to the bowl with the bread crumbs.
  • Add the veal, parmesan cheese, egg, lemon zest and House Seasoning to the breadcrumbs.
  • Gently mix until all of the ingredients are combined. Be careful not to over-mix.
  • Form veal mixture into meatballs.
  • Place meatballs on a rimmed baking sheet and bake for 15 minutes or until an internal temperature of 160 degrees F.
  • SAUCE:
  • Add 2 tablespoons of butter to a skillet over medium-high heat.
  • When the butter has melted, add the shallots and cook until translucent, about 3 minutes.
  • Add garlic and cook for 30 seconds.
  • Add wine and stir until it reduces by half, about 2-3 minutes.
  • Stir in flour and whisk until combined.
  • Whisk in chicken broth and lemon juice.
  • Simmer for 5 minutes.
  • Add capers and baked meatballs.
  • Simmer for 5-7 minutes to allow the sauce to thicken slightly.
  • Add remaining 2 tablespoons of butter and stir until melted and combined.
  • Top with fresh parsley.

Christina's Notes

    • Use a Meat Thermometer: Ensure the meatballs are cooked to an internal temperature of 160°F (71°C).
    • Brown the Meatballs: Browning the meatballs adds flavor and texture.
    • Taste and Adjust: Taste the piccata sauce and adjust the seasoning (lemon, salt, pepper) as needed.
    • Use Fresh Herbs: Fresh parsley adds a bright, fresh flavor to the sauce.
    • Use good quality butter: The butter is a very important part of the sauce.
    • Serve this recipe with: List what to serve with Air Fryer Garlic Breadsticks and Lemon Orzo Salad.
 

MY NOTES