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From the Cook
From the Cook
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Veal Meatballs in Piccata Sauce
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MEATBALLS
1
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Preheat oven to 400 degrees F.
2
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Place the saltines in a food processor and process until they are fine crumbs; transfer to a large mixing bowl.
3
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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.
4
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Add the veal, parmesan cheese, egg, lemon zest and House Seasoning to the breadcrumbs.
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Gently mix until all of the ingredients are combined. Be careful not to over-mix.
6
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Form veal mixture into meatballs.
7
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Place meatballs on a rimmed baking sheet and bake for 15 minutes or until an internal temperature of 160 degrees F.
SAUCE
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Add 2 tablespoons of butter to a skillet over medium-high heat.
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When the butter has melted, add the shallots and cook until translucent, about 3 minutes.
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Add garlic and cook for 30 seconds.
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Add wine and stir until it reduces by half, about 2-3 minutes.
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Stir in flour and whisk until combined.
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Whisk in chicken broth and lemon juice.
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Simmer for 5 minutes.
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Add capers and baked meatballs.
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Simmer for 5-7 minutes to allow the sauce to thicken slightly.
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Add remaining 2 tablespoons of butter and stir until melted and combined.
11
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Top with fresh parsley.
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Tips & Tricks (5)
- Chill Your Meatball Mixture 🧊Refrigerate the veal mixture for at least 30 minutes before shaping to prevent them from falling apart during cooking and ensure they hold their shape perfectly.
- Brown Before Simmering 🟤Sear meatballs in butter over medium-high heat for 2-3 minutes per side to develop a golden crust, then remove before finishing in the piccata sauce for superior texture and flavor.
- Balance Your Acid and Butter 🍋Finish the piccata sauce by whisking in cold butter after removing from heat to emulsify with the lemon juice, creating a silky sauce that clings beautifully to the meatballs.
- Toast Your Saltine Crackers 🥣Lightly toast the saltine crackers in a dry pan before crushing them for the binder—this adds subtle depth and prevents the meatballs from becoming dense or soggy.
- Deglaze Properly for Sauce Depth 🍷After searing meatballs, deglaze the pan with white wine first, scraping up browned bits, then add stock and lemon juice to build a more complex, flavorful piccata foundation.
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About the Cook
Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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