Chicken Piccata Meatballs

I love Chicken Picatta but I hate making Chicken Picatta. Do you know how much work it is?! Especially if we’re talking about a weeknight or a summer evening or really anytime you don’t want to spend a bunch of time in the kitchen. I have been turning my favorite dinners into meatballs lately and these are an instant hit in my house. My kids love them - I love them - and they make a great lunch the next day too!

Chicken Piccata Meatballs

dinner for four

for the meatballs:

2 pounds ground chicken

1 cup panko

4 cloves garlic, grated

2 eggs

zest of one lemon

2 tablespoons chopped capers

2 tablespoons chopped parsley

1/4 cup cold water

salt & pepper

2 tablespoons olive oil

for the sauce:

4 tablespoons butter (or Earthwise fake butter)

2 tablespoons flour

1 cup white wine

2 cloves garlic, grated

1/4 cup capers

2 tablespoons caper brine

juice of 1/2 lemon

1 tablespoon chicken bullion concentrate

STEP 1

In a bowl, combine all of the meatball ingredients and form into balls. Heat the olive oil to medium/high and brown the meatballs. Don’t worry about cooking them through - you’ll do that later. Just get each meatball brown and then remove them from the pan.

STEP 2

Once all of the meatballs have been browned, turn the heat down to medium and melt the butter. Whisk in the flour until completely combined with the butter. Deglaze with the wine and simmer one minute - whisking the whole time - until it all comes together.

STEP 3

Add the garlic, capers, brine, lemon juice, and bullion. Whisk gently. Return the meatballs to the pan and cover. Let cook about 10 minutes or until the meatballs are cooked through.

Serve with pasta tossed in garlic olive oil.