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Chicken Picatta Meatballs 🍝

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4

Ingredients:
1 pound ground chicken
1 egg
½ teaspoon paprika
2 teaspoons Italian seasoning
5 garlic cloves, minced
½ cup fresh parsley, finely chopped
½ cup flavored Italian breadcrumbs, divided
½ teaspoon sea salt (or to taste)
½ teaspoon black pepper (or to taste)
½ cup extra virgin olive oil (EVOO)
2 tablespoons butter
2 large lemons, juiced
½ cup white wine or chicken broth
¼ cup capers

Instructions:
Season the Chicken: In a medium bowl, combine the ground chicken, egg, Italian seasoning, paprika, minced garlic, parsley, and ¼ cup of breadcrumbs. Add a pinch of salt and pepper, along with a drizzle of EVOO. Mix thoroughly.

Form the Meatballs: On a large plate, spread the remaining ¼ cup of breadcrumbs. Form the chicken mixture into small balls, rolling each one in the breadcrumbs to coat.

Cook the Meatballs: In a large nonstick skillet over medium heat, add about 3 tablespoons of EVOO. Once the oil begins to shimmer, add the meatballs, arranging them without touching. Brown the meatballs for 3 minutes on each side, then transfer them to a plate and set aside.

Make the Sauce: In the same skillet, add 3 tablespoons of EVOO and the butter. Stir over medium heat until the butter melts, then add the garlic. Stir for a minute before adding the lemon juice, white wine (or chicken broth), and capers. Season with salt and pepper to taste. Bring the sauce to a boil.

Simmer the Meatballs: Return the meatballs to the skillet, cover, and simmer on low heat for an additional 5 minutes.

Serve: Plate the meatballs and pour the piccata sauce over the top. Garnish with fresh parsley. Serve warm.

Buon Appetito! 🇮🇹

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