RUSTIC CHICKEN PICCATA MEATBALLS


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 pepp


SAUCE:

  • 4 tablespoons cold butter, cubed
  • 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


DIRECTIONS:

  1. MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the ground chicken. 
  2. 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 using a cookie scoop (affiliate link) or about 1 1/2 tablespoons each.
  3. Heat a large skillet over medium-high heat. Drizzle in a little oil. Add the meatballs to the skillet but do not overcrowd. Cook in batches if they don’t all fit. 
  4. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. We’ll finish cooking the meatballs through in the sauce later. Remove meatballs to a plate.
  5. ....................................
  6. ............................
  7. ....................

Full Recipe>>>>>>>>>>>>>>>>>>>>>http://littlespicejar.com


EmoticonEmoticon