Chicken Piccata Meatballs
All those comforting flavors - capers, lemon, garlic, parmesan - rolled into mouthwatering meatballs that are simmered in a delicious caper butter wine sauce.
Ingredients
For the Meatballs
- 1 pound Ground Chicken
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup fresh parsley chopped
- 2 cloves garlic minced
- 2 Tbl capers chopped
- 1 Tbl lemon zest
- 1/2 teaspoon Garlic & Herb Seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- olive oil for sauteing
For the Pan Sauce
- 3 Tbl. butter divided
- 1 Tbl. Flour or Arrowroot
- 1/4 cup white wine
- 1 cup chicken broth
- 2 Tbl. fresh lemon juice
- 3 Tbl. capers + 1 Tbl. brine
- salt & pepper to taste
Instructions
For the Meatballs
- Combine all meatball ingredients except ground chicken in a medium bowl. Gently fold in ground chicken until just combined being careful not to overwork mixture.
- Form mixture into unform sized meatballs, roughly 20. Heat skillet over medium-high heat. Working in batches, saute meatballs in olive oil until golden brown on all sides. Remove from pan.
For the Pan Sauce
- Melt 1 Tbl. butter in skillet, then dust with 1 Tbl. flour (or Arrowroot), whisk until foamy. Whisk in wine and bring to a simmer, then whisk in chicken broth, lemon juice, capers and return to a gentle simmer. Stir in remaining butter and return meatballs to pan. Simmer 5 minutes to complete cooking.
- Serve meatballs over rice or pasta or with a hunk of crusty bread. Enjoy!