Chicken Piccata Meatballs
Ingredients:
1 pound ground chicken
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
Zest of 1 lemon
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
2 tablespoons olive oil
For the sauce:
1/4 cup fresh lemon juice
1/2 cup chicken broth
2 tablespoons capers, rinsed and drained
2 tablespoons unsalted butter
Additional chopped parsley for garnish
Directions:
In a bowl, mix together ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, lemon zest, chopped parsley, salt, and pepper until well combined.
Form the mixture into 1-inch balls.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned all around and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside.
In the same skillet, add lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let reduce slightly, about 3 minutes.
Add capers and butter, swirling the skillet until the butter is melted and the sauce has thickened slightly.
Return the meatballs to the skillet and coat with the sauce. Cook for another 2-3 minutes to reheat the meatballs.
Serve the meatballs garnished with additional chopped parsley. This dish pairs beautifully with pasta or crusty bread to soak up the flavorful lemon-caper sauce.
