Creamy Turkey & Beef Meatball Piccata
Chicken Piccata is a classic dish that involves a creamy lemon caper sauce. Here, we decided to switch it up and simmer meatballs in the same sauce for a fresh new twist.
Ingredients
Meatballs
- 1 lb ground turkey
- 1 lb ground beef
- 1 onion minced
- 2 serrano peppers deseeded and minced
- 2 eggs
- 1 cup Italian herb breadcrumbs
- 3 garlic cloves minced
- 2 tsp Italian herbs
- ½ cup Parmesan cheese grated
- ½ bunch parsley chopped
- Salt/pepper to taste
Sauce
- 1/2 cup flour
- 1 cup cream
- 1 cup milk
- 1 package cremini mushrooms sliced
- 2 large lemons zest and juice
- ¼ cup capers
- 3 tbsp butter
- 2 cloves garlic minced
- ¼ cup white wine
- Salt/pepper to taste
- 1 tsp thyme
- ½ bunch flat leaf parsley
- Optional:
- 1.5 cups rice cooked according to package instructions
- 2 zucchinis
- 2 Russet potatoes
Instructions
- Add meatball ingredients to a large bowl and mix thoroughly with your hands. Form into balls and place on a foil-lined baking sheet. Bake in air fryer preheated to 375 degrees for 13-16 minutes or until no longer pink on the inside.
- Meanwhile, saute the mushrooms and garlic in olive oil and set aside.
- In a large skillet on low-medium heat, melt butter and add flour, stirring to form a thick roux. Slowly add cream and milk, stirring constantly until it becomes a thick mixture.
- Add white wine, capers, thyme, parsley, lemon zest, and salt/pepper and place on a simmer until the meatballs are ready.
- When the meatballs are ready, continue to cook them in the skillet on medium heat until cooked through (when internal temperature reaches 160 degrees). Finally, add fresh lemon juice and serve warm.
- Optional: We served our meatballs with rice and zoodle/potatoodles (baked spiralized zoodles and potatoes) but feel free to improvise!
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