Chicken Piccata Meatballs

• servings: 4 servings
• total time: 30 minutes

Ingredients

1 lb. ground chicken

1/2 cup panko breadcrumbs

2 Tbsp. grated pecorino Romano cheese

1 tsp. dried Italian seasoning

1/2 tsp. kosher salt

1/4 tsp. black pepper

1 large garlic clove, grated on a Microplane

1 large egg, lightly beaten

2 Tbsp. olive oil

1 medium shallot (1 1/4 oz.), minced

2/3 cup unsalted chicken stock

1/4 cup fresh lemon juice

3 Tbsp. drained capers

3 Tbsp. cold butter, cut into small pieces

2 Tbsp. chopped fresh parsley (optional)

Directions

Make chicken meatballs: Place chicken in a large bowl. Add breadcrumbs, cheese, Italian seasoning, salt, pepper, garlic, and egg; mix well with hands. Divide mixture into 16 equal portions, shaping each into a ball.

Cook meatballs: Heat oil in a large cast-iron skillet over medium. Add meatballs to pan; cook 10 minutes, browning on all sides. Remove meatballs from pan (they won’t be completely done).

Make sauce: Add shallots to pan; cook 2 minutes, stirring frequently. Add stock, lemon juice, capers, and meatballs to pan; cook until liquid reduces slightly and center of meatballs register 165°F on a thermometer. Remove pan from heat. Gradually add butter to pan, stirring into sauce. Sprinkle with parsley, if desired.