Rustic Chicken Piccata Meatballs

https://video.wixstatic.com/video/59594a_703005fa1b9544d8ae245fb251317872/1080p/mp4/file.mp4

Ingredients

Meatballs

• 1/4 cup grated parmesan

•  4 cloves minced garlic

•  1 tablespoon lemon zest

•  3/4 cup panko breadcrumbs

•  1 large egg

•  1/3 cup chopped parsley (plus more)

•  1 1/4 pounds ground chicken (or turkey)

•  1 teaspoon salt + 1/2 teaspoon pepper

Sauce:

•  1 tablespoon cold butter

•  3 cloves minced garlic

•  1 tablespoon all-purpose flour (scant)

•  1 1/2 cups low-sodium chicken broth

•  1/4 cup capers (plus 2 tsp caper brine)

•  1/4 cup fresh lemon juice

Instruction

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1. MEATBALLS: In a medium bowl, using a fork, mix all the ingredients except the ground chicken. When the ingredients are combined, add the ground chicken and mix until just combined. Just be sure you don't overwork the meat. Roll into 20-22 meatballs or  1 1/2 tablespoons each.

2. Bake at 365 until almost cooked through:  We'll finish cooking the meatballs in the sauce later. Remove meatballs to a plate.

3. SAUCE: Add 1 tablespoon of butter to the skillet along with the garlic and cook for 30 seconds or until fragrant. Add the flour and whisk. Once the flour cooks for 30 seconds, slowly drizzle in the chicken broth with one hand while you continue to whisk with the other hand. Add the caper brine, capers, and lemon juice, and allow the sauce to gain a simmer. Then add the meatballs reduce the heat to medium and let thicken, about 5-7 minutes. Lower the heat and simmer until meatballs are cooked  Serve with additional chopped parsley on top if desired.