Chicken Piccata Meatballs

Serves 12
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Directions

  1. 1Add half of the shallots to a large bowl.
  2. 2Add half of the shallots to a large bowl.
  3. 3Add half of the shallots to a large bowl.
  4. 4Stir in Parmesan cheese, half and half, 1/3 cup bread crumbs, 1 tablespoon parsley, and egg.
  5. 5Stir in Parmesan cheese, half and half, 1/3 cup bread crumbs, 1 tablespoon parsley, and egg.
  6. 6Stir in Parmesan cheese, half and half, 1/3 cup bread crumbs, 1 tablespoon parsley, and egg.
  7. 7Roughly chop 1 tablespoon of capers and add to the bowl.
  8. 8Roughly chop 1 tablespoon of capers and add to the bowl.
  9. 9Roughly chop 1 tablespoon of capers and add to the bowl.
  10. 10Add ground chicken and season with salt, pepper, and garlic powder.
  11. 11Add ground chicken and season with salt, pepper, and garlic powder.
  12. 12Add ground chicken and season with salt, pepper, and garlic powder.
  13. 13Mix gently together until everything is well incorporated.
  14. 14Mix gently together until everything is well incorporated.
  15. 15Mix gently together until everything is well incorporated.
  16. 16Wet your hands to roll your meatballs.
  17. 17Wet your hands to roll your meatballs.
  18. 18Wet your hands to roll your meatballs.
  19. 19Add remaining breadcrumbs to a work surface or shallow dish.
  20. 20Add remaining breadcrumbs to a work surface or shallow dish.
  21. 21Add remaining breadcrumbs to a work surface or shallow dish.
  22. 22Form chicken mixture into 12 meatballs, rolling each one lightly in breadcrumbs to coat and to help shape them.
  23. 23Form chicken mixture into 12 meatballs, rolling each one lightly in breadcrumbs to coat and to help shape them.
  24. 24Form chicken mixture into 12 meatballs, rolling each one lightly in breadcrumbs to coat and to help shape them.
  25. 25Heat olive oil in a large deep skillet over medium-high heat.
  26. 26Heat olive oil in a large deep skillet over medium-high heat.
  27. 27Heat olive oil in a large deep skillet over medium-high heat.
  28. 28Add meatballs to skillet and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if necessary.
  29. 29Add meatballs to skillet and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if necessary.
  30. 30Add meatballs to skillet and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if necessary.
  31. 31Remove meatballs from skillet and set aside.
  32. 32Remove meatballs from skillet and set aside.
  33. 33Remove meatballs from skillet and set aside.
  34. 34Add remaining shallot and capers to the skillet and cook, stirring constantly, for 1 minute.
  35. 35Add remaining shallot and capers to the skillet and cook, stirring constantly, for 1 minute.
  36. 36Add remaining shallot and capers to the skillet and cook, stirring constantly, for 1 minute.
  37. 37Pour in white wine and chicken stock and bring to a boil.
  38. 38Pour in white wine and chicken stock and bring to a boil.
  39. 39Pour in white wine and chicken stock and bring to a boil.
  40. 40Return meatballs to the skillet, reduce heat, and simmer until liquid is reduced by half, stirring occasionally, to coat meatballs in the sauce, 6 to 7 minutes.
  41. 41Return meatballs to the skillet, reduce heat, and simmer until liquid is reduced by half, stirring occasionally, to coat meatballs in the sauce, 6 to 7 minutes.
  42. 42Return meatballs to the skillet, reduce heat, and simmer until liquid is reduced by half, stirring occasionally, to coat meatballs in the sauce, 6 to 7 minutes.
  43. 43Push all the meatballs to one side, turn off the heat, and whisk in cold butter.
  44. 44Push all the meatballs to one side, turn off the heat, and whisk in cold butter.
  45. 45Push all the meatballs to one side, turn off the heat, and whisk in cold butter.
  46. 46Finally, stir in lemon juice, capers, and parsley.
  47. 47Finally, stir in lemon juice, capers, and parsley.
  48. 48Finally, stir in lemon juice, capers, and parsley.
  49. 49Add some cracked pepper and then toss your meatballs all in the sauce.
  50. 50Add some cracked pepper and then toss your meatballs all in the sauce.
  51. 51Add some cracked pepper and then toss your meatballs all in the sauce.
  52. 52Serve over some pasta.
  53. 53Serve over some pasta.
  54. 54Serve over some pasta.

Ingredients

  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 0.25 cup freshly grated Parmesan cheese
  • 0.25 cup freshly grated Parmesan cheese
  • 0.25 cup freshly grated Parmesan cheese
  • 0.25 cup half and half
  • 0.25 cup half and half
  • 0.25 cup half and half
  • 1 cup seasoned bread crumbs
  • 1 cup seasoned bread crumbs
  • 1 cup seasoned bread crumbs
  • 2 tablespoons finely minced parsley
  • 2 tablespoons finely minced parsley
  • 2 tablespoons finely minced parsley
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 2 tablespoons capers
  • 2 tablespoons capers
  • 2 tablespoons capers
  • 1 pound ground chicken
  • 1 pound ground chicken
  • 1 pound ground chicken
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 0.25 cup white wine
  • 0.25 cup white wine
  • 0.25 cup white wine
  • 1.25 cups chicken stock
  • 1.25 cups chicken stock
  • 1.25 cups chicken stock
  • 1.5 tablespoons fresh lemon juice
  • 1.5 tablespoons fresh lemon juice
  • 1.5 tablespoons fresh lemon juice
  • 3 tablespoons cold butter, cut into cubes
  • 3 tablespoons cold butter, cut into cubes
  • 3 tablespoons cold butter, cut into cubes

Equipment

large bowlskilletwhisk

Tips

  • The easiest way to roll your meatballs is to wet your hands.
  • The meatballs are probably the most tender meatballs that have ever existed.
  • This is one of the best things I've made in a long time!