Chicken Piccata Meatball Sub
Chicken Piccata Meatball Sub
Yield 4
My friend Sheri asked for a chicken piccata variant. Handmade chicken meatballs and a cream reduction sauce both filled with the flavors of chicken piccata and served on a lightly toasted sub roll.
Ingredients
Ingredients, meatballs:
- 1 lb ground chicken
- 9 grams (1.5 tsp) Morton's Coarse Kosher Salt
- 1/4 cup bread crumbs
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- zest 1 lemon
- 1/4 cup chopped parsley
- 28g/ 1 oz grated Parmigiano Reggiano
- 4 small sub rolls
Ingredients, cream sauce:
- 2-4 tbsp capers
- 1 cup heavy cream
- 1/2 cup dry white wine
- juice of one large lemon(1/4 cup)
- 2 tbsp unsalted butter
Instructions
Method:
- In a large mixing bowl, mix the chicken and salt until the meat becomes tacky. Set aside to rest.
- In a small bowl add olive oil, bread crumbs, chopped parsley. With a microplane grate in garlic, lemon zest, and Parmigiano Reggiano. Mix well. Dump into the large bowl with the chicken mixture. Mix until well combined and tacky again.
- Using a 1.25 Tbsp portioning scoop or a rounded tablespoon to portion out all of the chicken mixture onto a baking sheet.
- With wet hands roll each ball until smooth and place back on the baking sheet.
- Place a large stainless steel skillet over medium heat, add enough neutral oil to coat the bottom of the pan. Once up to heat add as many balls as will fit without crowding. The balls will have flattened slightly on the bottom from sitting on the baking sheet. This is fine and actually encourages better browning. Once you have placed ball then pat the top of each to slightly flatten so they will brown well on the second side once flipped. Cook until well browned on the first side then flip and brown the second side. Begin checking the internal temperature after the flip and remove the balls when the internal temperature reaches 165f.
- Repeat until all balls are cooked.
- To make the sauce: Reduce heat to low. Drain most fat from the pan leaving about 1 tbsp. Deglaze the pan with the white wine. Increase heat to medium, stir and scrape the pan until all delicious fond is off the bottom of the pan. Add capers, lemon juice, and butter. Stir in until the butter is melted then add heavy cream. While whisking, bring the sauce to a simmer and continue reducing until the desired thickness is reached. Remove from heat.
- Cut sub rolls most of the way through but leave the spine intact. Place sub rolls in a 350 oven until they are warm through and a little crispy on the outside. Fill each roll with as many meatballs as you want to shove in there. Pour over sauce as desired. Enjoy!
- Optional: Sprinkle with some chopped parsley for the pretty!