Chicken Piccata meatballs

Courtesy of Erin Lives Whole

As I've said before, I love ground chicken, but you could also substitute in ground turkey or even ground beef if you are trying to use up whatever type of ground meat you have on hand. Fresh herbs such as basil and parsley really help to brighten the dish from the acidity and richness of the lemon and butter. WE chose orzo because it's a versatile noodle and cooks super quick, but this would also be great over rice, mashed potatoes or even just a nice piece of toast to soak up the sauce.

Ingredients:

1 lb ground chicken

1/4 cup grated parmesan cheese

2/3 cup panko breadcumbs

1/2 tsp salt

4 cloves garlic, minced

1 tbsp lemon zest

2 tbsp olive oil

1/2 stick butter

3 cloves garlic, minced

1 tbsp flour

1 cup chicken broth

1/4 cup capers + 2 tbsp caper brine

1/4 cup lemon juice

Directions:

Step 1: In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.

Using 2 tbsp of meat, roll into balls.

Step 2: Heat a large saucepan over medium-high heat and add oil.

Step 3: Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.

Step 4: In the same pan, add butter and garlic. Once melted, whisk in flour.

Step 5: Slowly whisk in chicken broth, then capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.

Step 6: Add meatballs back to pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs.

Step 7: Serve meatballs over pasta, rice, or enjoy as is.