Recipes

Creamy Lemon Meatball Piccata

With only a few simple ingredients, this delicious dish can be on your table in no time. The burst of lemon flavor adds a freshness to what is otherwise a hearty recipe. If you’re out of heavy cream or half and half, you can also use milk or a milk alternative. The sauce is sensational and makes enough to serve over your favorite pasta—we would suggest a thick spaghetti or linguine.
  • Servings: 4
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes

Ingredients

  • 1 package Mama Camardo’s Italian-Style Meatballs
  • 3 tablespoons butter
  • 1 tablespoon flour
  • 1 cup chicken broth
  • 1 cup half and half or heavy cream
  • Juice of 1 lemon
  • ¼ cup capers
  • Fresh parsley for garnish
  • Salt and pepper to taste

Instructions

  1. Place meatballs on a baking sheet and cook at 350 degrees for 10-12 minutes.
  2. While the meatballs are cooking, begin to make the sauce by melting butter in a large skillet. Whisk in flour and cook for one minute.
  3. Add lemon juice, chicken broth, and cream. Bring the sauce to a simmer and add meatballs. Cook for an additional five minutes to allow the sauce to thicken.
  4. Stir in capers, parsley, salt, and pepper. Serve over your favorite pasta.

In this Recipe

Mama Camardo's Organic Italian Style Meatballs

Mama Camardo's Organic Italian-Style Meatballs

12 oz

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