Chicken Piccata Meatballs (eatingwell.com)

These chicken piccata meatballs are a delightful twist on the classic Italian dish, chicken piccata. Instead of traditional chicken breast cutlets, these meatballs are made from ground chicken seasoned with lemon, herbs and Parmesan cheese.

Rating: None

Ingredients

• 1 pound lean ground chicken
• 1 large egg, beaten
• 1/4 cup whole-wheat panko breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 2 cloves garlic, minced
• 2 teaspoons lemon zest
• 1/4 teaspoon chopped fresh parsley, plus more for garnish
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1/2 cup low-sodium chicken broth
• 1/2 cup dry white wine
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter
• 1 tablespoon capers, rinsed

Preparation steps

1. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
2. To prepare meatballs: Place ground chicken, egg, panko, Parmesan, 2 cloves minced garlic, lemon zest, parsley, salt and pepper in a large bowl. With clean, wet hands, gently mix to thoroughly combine. Form into 16 meatballs (generous 2 tablespoons each) and place on the prepared baking sheet. Bake until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.
3. Meanwhile, make sauce: Heat oil in a medium saucepan over medium heat. Add shallot; cook, stirring, until softened, about 2 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle with flour; cook, stirring, for 1 minute. Stir in broth and wine; simmer until thickened and reduced by about half, 5 minutes. Remove from heat and stir in lemon juice, butter and capers.
4. Serve the meatballs with the sauce. Garnish with parsley, if desired.

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