Chicken Piccata Meatballs
Chicken Piccata Meatballs
Ingredients
1 lb. ground chicken
1/2 cup panko breadcrumbs
2 Tbsp. grated pecorino Romano cheese
1 tsp. dried Italian seasoning
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 large garlic clove, grated on a Microplane
1 large egg, lightly beaten
2 Tbsp. olive oil
1 medium shallot (1 1/4 oz.), minced
2/3 cup unsalted chicken stock
1/4 cup fresh lemon juice
3 Tbsp. drained capers
3 Tbsp. cold butter, cut into small pieces
2 Tbsp. chopped fresh parsley (optional)
Directions
Make chicken meatballs:
Place chicken in a large bowl. Add breadcrumbs, cheese,
Italian seasoning, salt, pepper, garlic, and egg; mix well with hands.
Divide mixture into 16 equal portions, shaping each into a
ball.
Cook meatballs:
Heat oil in a large cast-iron skillet over medium. Add
meatballs to pan; cook 10 minutes, browning on all sides. Remove meatballs from
pan (they won’t be completely done).
Make sauce:
Add shallots to pan; cook 2 minutes, stirring frequently.
Add stock, lemon juice, capers, and meatballs to pan; cook until liquid reduces
slightly and center of meatballs register 165°F on a thermometer.
Remove pan from heat. Gradually add butter to pan, stirring
into sauce.
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