Zesty Chicken Piccata Meatballs in Lemon Caper Sauce
_____Ingredients:_____
– 1 lb ground chicken
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 2 cloves garlic, minced
– 1 tablespoon lemon zest
– 2 tablespoons fresh parsley, chopped
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1/2 cup chicken broth
– 1/4 cup fresh lemon juice
– 2 tablespoons capers, drained
– 2 tablespoons unsalted butter
– 1 tablespoon fresh parsley, chopped (for garnish)
_____Directions:_____
1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, lemon zest, parsley, salt, and pepper. Mix until well combined.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove meatballs from the skillet and set aside.
4. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Return the meatballs to the skillet and simmer in the sauce for 10 minutes, or until the meatballs are cooked through.
6. Stir in butter until melted and the sauce is smooth.
7. Garnish with fresh parsley and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings