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
Instructions
- In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.
- Using 2 tbsp of meat, roll into balls.
- Heat a large sautepan over medium-high heat and add oil.
- Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.
- In the same pan, add butter and garlic. Once melted, whisk in flour.
- Slowly whisk in chicken broth, then capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.
- 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.
- Serve meatballs over pasta, rice, or enjoy as is.
Category: dinner, lunch, meal-prepMethod: stove topCuisine: Italian
