Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup grated parmesan cheese
- 2/3 cup panko breadcrumbs
- 1/2 tsp salt
- 4 cloves garlic, minced
- 1 tbsp lemon zest
- 2 tbsp olive oil
- 1/2 stick butter
- 3 cloves garlic, minced
- 1 tbsp flour
- 1 cup chicken broth
- 1/4 cup capers + 2 tbsp caper brine
- 1/4 cup lemon juice
Instructions
- Mix chicken, parmesan, panko, salt, garlic, and lemon zest in a bowl.
- Roll mixture into 2 tbsp-sized meatballs.
- Heat olive oil in a sauté pan over medium-high heat. Cook meatballs 6 minutes, turning occasionally. Remove from pan.
- In same pan, melt butter and sauté garlic. Whisk in flour, then gradually add chicken broth, capers, brine, and lemon juice. Simmer 6-7 minutes until thickened.
- Add meatballs back to sauce. Cook 5-6 minutes. Serve over pasta, rice, or as desired.
Notes
- Check meatballs are cooked through before serving.
- Adjust lemon and capers for preferred tanginess.
- Pairs well with simple pasta or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American