This is a lighter version of meatballs — perfect for spring. I often serve it with asparagus on the side, crusty bread, and a green salad. The meatballs can be made in advance, which is great if entertaining.
INGREDIENTS
Meatballs:
- 1 pound ground chicken
- 1 egg
- ½ cup seasoned breadcrumbs (or more if needed)
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon ground pepper
- Handful of fresh parsley, chopped
- 1 teaspoon onion powder
- 1 teaspoon lemon zest, or a bit more
Picatta Sauce:
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 ½ cups chicken broth
- ¼ cup capers plus 2 tablespoons caper brine
- ¼ cup fresh lemon juice
- ¼ cup white wine
DIRECTIONS
Meatballs:
- Add all of the meatball ingredients in a bowl and combine well with a fork, keeping the mixture as fluffy as possible.
- Line a sheet pan with parchment paper. Roll the chicken mixture into 1 ½ inch size meatballs and spread out evenly onto a baking sheet.
- Bake at 425F oven for 16 minutes then remove from the oven.
Piccata Sauce:
- Heat butter in a large pan on the stovetop. Add the minced garlic, capers, and caper juice brine and saute for 3-4 minutes.
- Add a generous splash of white wine, bring to a simmer and let reduce for 1-2 minutes.
- Add the lemon zest, fresh lemon juice, and chicken broth.
To combine:
- Bring sauce back to a simmer then add the chicken meatballs. Baste the meatballs with the sauce, reduce heat, cover with a lid and set at a simmer for several minutes until ready to serve.