Chicken Piccata Meatballs

 

1 large egg

⅓ cup panko breadcrumbs

¼ cup grated Parmesan cheese

2 T. fresh chopped parsley, divided

2 tsp. lemon zest

1 tsp. Italian seasoning

¾ tsp. salt

½ tsp. garlic powder

¼ tsp. black pepper

1 lb 98% lean ground chicken breast

1 T. olive oil

2 T. light butter, (I use Land O’Lakes light butter)

3 garlic cloves, minced

1 ½ tsp. all-purpose flour

1 ½ cups reduced sodium chicken broth

3 T. fresh lemon juice

¼ cup drained capers

 

In a mixing bowl, add the egg, panko, parmesan, one T. of the parsley, lemon zest, Italian seasoning, salt, garlic powder, and pepper and stir together with a fork until well combined. Add the ground chicken and stir the chicken into the other ingredients with a fork until mixed. With clean hands on a clean surface, divide the meat mixture into 16 evenly sized piles and then roll each one into a ball. Drizzle the olive oil into a large sauté pan and bring over medium heat. When the oil is hot, add the meatballs in a single layer with a bit of space in between them. Cook, flipping them every 1-2 minutes to brown all sides, for 8 minutes. Remove the meatballs to a side plate and cover with aluminum foil to keep warm. Add the butter to the pan and bring over medium-low heat until melted. Add the garlic and cook for 30-60 seconds. Add the flour and whisk the flour into the butter until combined. Cook for another minute. Whisk in the broth until the flour is absorbed and then add the lemon juice, and capers. Increase the heat to medium and bring the mixture to a simmer, stirring regularly, and then reduce the heat to low. Simmer uncovered for a 2-3 minutes. Add the meatballs back to the pan and coat them in the sauce. Cover the pan and continue to simmer on low for 5 minutes covered to finish heating the meatballs. Uncover the pan, stir and sprinkle with the remaining T. of parsley and simmer uncovered for an additional minute before serving.