Chicken Piccata Meatballs

Recipe View In a large bowl, combine half of the minced shallots, Parmesan cheese, half and half, 1/3 cup of bread crumbs, 1 tablespoon of parsley, and the egg. Roughly chop 1 tablespoon of capers and add them to the bowl. Add the ground chicken, salt, pepper, and garlic powder. Gently mix until everything is well incorporated. (Prep time: 10 minutes)

Recipe View Place the remaining bread crumbs on a work surface or in a shallow dish. Form the chicken mixture into 12 meatballs, lightly rolling each one in bread crumbs to coat and shape them. (Prep time: 15 minutes)

Recipe View Heat the olive oil in a large, deep skillet over medium-high heat. Add the meatballs to the skillet and cook, turning occasionally, until browned on all sides, about 5 minutes. Add more oil if necessary to prevent sticking. Remove the meatballs from the skillet and set aside. (Cook time: 5 minutes)

Recipe View Add the remaining minced shallots and capers to the skillet and cook, stirring constantly, for 1 minute until fragrant. Pour in the white wine and chicken stock and bring the mixture to a boil. Return the meatballs to the skillet, reduce the heat to low, and simmer until the liquid is reduced by half, stirring occasionally to coat the meatballs in the sauce, about 6 to 7 minutes. (Cook time: 7-8 minutes)

Recipe View Once the sauce has reduced, move the meatballs to one side of the skillet and turn the heat to very low. Whisk in the lemon juice and cold butter, stirring constantly, until the butter is fully incorporated and the sauce has slightly thickened. Stir in the remaining parsley and remove from the heat. Toss the meatballs well with the sauce and serve immediately. (Cook time: 3 minutes)