Chicken Piccata Meatballs

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 pound ground chicken

1 egg

2 teaspoons Italian seasoning

1/2 teaspoon paprika

5 garlic cloves (divided)

3/4 bunch parsley, (leaves chopped)

1/2 cup breadcrumbs (divided)

Kosher salt and black pepper

Extra virgin olive oil (about 1/2 cup)

2 tablespoons butter or ghee

2 large lemons, (1 zested, both juiced)

1/2 cup dry white wine or chicken broth,

1/4 cup capers, (drained and rinsed)

Directions

Season the chicken: In a medium bowl, add the chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, 1/2 of the chopped parsley leaves, and 1/4 cup of the breadcrumbs. Add a big pinch of kosher salt and black pepper (about 1/2 teaspoon each) and a drizzle of olive oil. Mix to combine.

Bread the meatballs: Onto a large plate, spread the remaining 1/4 cup breadcrumbs.

Shape the meatballs: Form the chicken mixture into small balls (about 1 heaping tablespoon each). Roll them in the breadcrumbs to coat.

Sear the meatballs: Into a large nonstick pan set over medium heat, add enough olive oil to coat (about 3 tablespoons). Once the oil begins to shimmer, arrange the meatballs in a layer without touching. Sear, turning until each side is golden brown, about 3 minutes per side. (You do not need to fully cook the chicken meatballs at this point, they will finish cooking in the sauce.) Transfer to a plate lined with paper towels to drain.

Make the sauce: Leaving any leftover chicken fat in the pan, add 3 tablespoons of olive oil and the ghee or butter. Stir over medium-high heat until melted, then add the garlic. Stir until fragrant, then add the lemon juice, white wine, and capers. Season with salt to taste, then ring the sauce to a boil.

Finish the meatballs: Turn the heat to low and nestle the meatballs back in the pan. Toss or spoon a bit of the sauce on top. Cover and simmer until the meatballs are cooked through and are no longer pink in the center, about 5 minutes.

Serve: Sprinkle on the lemon zest and remaining chopped parsley (about 2 tablespoons). Serve hot, with plenty of piccata sauce spooned over top.

Nutrition

• Calories: 310.4 kcal
• Total Fat: 17 g
• Saturated Fat: 6.8 g
• Unsaturated Fat: 8.6 g
• Trans Fat: 0.3 g
• Cholesterol: 154.1 mg
• Sodium: 786.9 mg
• Total Carbohydrate: 17.6 g
• Dietary Fiber: 3.1 g
• Total Sugars: 2.5 g
• Protein: 24.4 g