Chicken Piccata Meatballs

How to make it

1. Prepare the Meatball Mixture:

   • In a large bowl, combine the ground chicken, egg, Italian seasoning, paprika, minced garlic, chopped parsley, breadcrumbs, salt, and pepper.​

   • Mix the ingredients together until well combined.

   

1. Shape the Meatballs:

   • With damp hands, form the mixture into meatballs, each about 1 heaping tablespoon in size.​

   • Roll each meatball in additional breadcrumbs to coat.​

   

1. Cook the Meatballs:

   • Heat olive oil in a large nonstick skillet over medium-high heat.​

   • Once the oil is hot, add the meatballs, ensuring they don't touch each other.​

   • Sear the meatballs, turning occasionally, until they are golden brown on all sides, approximately 3 minutes per side.​

   • Transfer the seared meatballs to a paper towel-lined plate to drain.​

1. Prepare the Piccata Sauce:

   • In the same skillet, melt butter over medium heat.​

   • Add minced garlic and sauté until fragrant, about 30 seconds.​

   • Pour in white wine, scraping up any browned bits from the skillet.​

   • Stir in capers and lemon juice.​

   • Season with salt and pepper to taste.​

   • Bring the sauce to a simmer and cook for about 2 minutes to allow flavors to meld.​

1. Combine Meatballs and Sauce:

   • Return the seared meatballs to the skillet, nestling them into the sauce.
   • Spoon some sauce over each meatball.
   • Cover and simmer on low heat until the meatballs are cooked through, about 5 minutes.

1. Serve

   • Sprinkle lemon zest and chopped parsley over the meatballs for garnish.​
   • Serve hot, with sauce spooned over the top.​