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Chicken Piccata Meatballs

This recipe came to me when I saw some Chicken Marsala Meatballs on the menu of a modern Italian restaurant. I absolutely love Chicken Picatta, so decided to try out the same concept and turn them into meatballs! These meatballs are so tender and full of the same lemony bright flavors of chicken piccata. Serve them as a main dish or appetizer. It is great alongside orzo, gnocchi or rice topped with the velvety sauce.

1/2 cup breadcrumbs

1 large egg

1/2 onion, finely chopped

2 tablespoons chopped capers, rinsed and drained

1/2 teaspoon kosher salt

2 tablespoons chopped Italian parsley

1 pound lean ground chicken chicken

For The Sauce:

2 tablespoons Eureka Lemon Olive Oil

1/2 onion, finely chopped

1/2 teaspoon kosher salt

2 1/2 teaspoons all purpose flour

1 cup chicken broth

1/2 cup white winne

2 tablespoons brined capers, drained

2 tablespoons chopped Italian parsley

Preheat the broiler to high. Line a baking sheet with aluminum foil and set aside.

In a medium bowl combine the breadcrumbs and egg. Add the onion, capers, salt and parsley to the bowl and stir to combine. Add the chicken. Using your hands gently mix the ingredients until just combined. Using a 1 1/1 tablespoon cookie scoop, roll mixture balls and place them on the prepared baking sheet. Broil the meatballs in the upper part of the oven until golden brown, about 7 minutes. Set aside.

Meanwhile, heat a medium straight sided skillet over medium heat. Add the Eureka Lemon Olive Oil and heat until the oil moves freely in the pan. Sauté the onion, stirring often until fragrant, about 1 minute. Sprinkle in the flour and stir. While whisking, slowly add the chicken broth, white wine and Sicilian Lemon White Balsamic and stir until smooth. Bring to a simmer and reduce the heat to a gentle simmer. Stir in the capers and allow the sauce to simmer for 5 minutes. Add the meatballs to the sauce and stir to coat them in the sauce. Cover the pan with a lid and allow the meatballs to simmer in the sauce for another 10 minutes. Stir in the parsley and serve.


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