Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons capers
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a bowl, combine ground chicken, breadcrumbs, egg, garlic, shallot, Parmesan, parsley, lemon zest, salt, and pepper. Mix until just combined.
- Shape mixture into 1.5-inch meatballs.
- In a large skillet, heat olive oil over medium heat. Brown meatballs on all sides in batches. Set aside.
- In the same skillet, sauté garlic and shallots until softened.
- Deglaze with white wine and simmer for 2 minutes.
- Add chicken broth, lemon juice, and capers. Simmer 3–5 minutes to reduce slightly.
- Return meatballs to skillet. Cover and simmer 8–10 minutes or until cooked through.
- Turn off heat. Swirl in butter and garnish with fresh parsley and lemon slices.
Notes
- Don’t overmix the meatball mixture or they’ll turn tough. Mix just until combined.
- You can bake the meatballs at 400°F for 15–18 minutes as an alternative to browning.
- Use fresh lemon juice for the brightest, most balanced flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American