Chicken Piccata Meatballs

Chicken Piccata Meatballs

Serves 4-6

For the Meatballs

1 lb ground chicken

¼ cup grated parmesan cheese

2/3 cup panko breadcrumbs

1 egg

1 T Italian seasoning

Zest of 1 lemon

4 cloves garlic, minced

2 T olive oil

Salt and pepper to taste

Add all ingredients except 1 T olive oil to a bowl and thoroughly mix to combine. Chill in fridge for 30 minutes up to overnight.

Form into golf ball or smaller sized balls.

Add 1 T olive oil to a skillet over medium heat. Lay in the meatballs and brown on two sides for 4-5 minutes each. Place in a 375 F oven for 5-10 minutes or until meatballs are mostly cooked through. Remove from skillet and make the sauce.

For the Sauce

6 T unsalted butter

2 shallots, minced

3-4 garlic cloves, minced

1 and ¼ cups chicken stock

1/3 cup dry white wine

Juice of 1 lemon

2 T AP flour

2 T capers with their brine

Freshly grated parsley and parmesan for serving

Salt and pepper to taste

Freshly cooked pasta for serving (or potatoes or rice)

Add 4 T butter to the skillet and melt over medium heat. Add in the shallot and cook for 3-4 minutes. Add the garlic and cook for 1 minute. Add the flour and stir and cook until flour is incorporated and no longer white.

Add the wine and reduce. Add in the stock and bring to a simmer and reduce by roughly a third or until sauce has some thickness and body. Add in the lemon juice and return the meatballs to the sauce and cook at a simmer for 3-4 minutes to ensure they are warmed through. Taste the sauce and add salt and pepper as desired. Finally add 2 T butter off the heat and swirl until it has emulsified into the sauce.

To serve lay down a bed of pasta and place a few meatballs on top. Generously douse in the sauce and garnish with fresh parsley and more parmesan cheese.