Chicken Piccata Meatballs

Chicken Piccata Meatballs

Tasty chicken meatballs in a lemon, butter and caper sauce!

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ingredients

For the meatballs:

• 1 pound ground chicken
• 1 small onion, grated
• 2 cloves garlic, minced/grated
• 2 tablespoons parsley, chopped (or 2 teaspoons dried parsley)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Italian seasoning (link) (or oregano)
• 1 teaspoon lemon zest
• 2 tablespoons parmigiano reggiano (parmesan cheese), grated
• 1 large egg
• 1/3 cup bread crumbs (gluten-free for gluten-free)

For the piccata sauce:

• 2 tablespoons butter
• 2 cloves garlic, chopped
• 1 tablespoon all-purpose flour (gluten-free for gluten-free)
• 1 cup chicken broth (link)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons capers
• 1 tablespoon butter
• salt and pepper to taste
• 1 tablespoon parsley, chopped

directions

For the meatballs:

1. Mix everything well, form into 2 tablespoon balls, place on a baking sheet and bake in a preheated 400F/200C oven until cooked and lightly golden brown, about 25-30 minutes.

For the piccata sauce:

2. Melt the butter in a pan over medium heat, add the garlic and cook until fragrant, about a minute.
3. Sprinkle in the flour, mix well and cook for a minute.
4. Add the broth, lemon juice, lemon zest, capers and meatballs, bring to a boil, reduce the heat and simmer for a few minutes.
5. Add the butter, let it melt into the sauce, season with salt and pepper to taste, mix in the parsley and enjoy!

Nutrition Facts: Calories 306, Fat 21g (Saturated 9g, Trans 0), Cholesterol 171mg, Sodium 579mg, Carbs 14g (Fiber 1g, Sugars 2g), Protein 26g

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