Serves 12
Directions
- 1Add half of the shallots to a large bowl.
- 2Stir in Parmesan cheese, half and half, 1/3 cup bread crumbs, 1 tablespoon parsley, and egg.
- 3Roughly chop 1 tablespoon of capers and add to the bowl.
- 4Add ground chicken and season with salt, pepper, and garlic powder.
- 5Mix gently together until everything is well incorporated.
- 6Wet your hands to roll your meatballs.
- 7Add remaining breadcrumbs to a work surface or shallow dish.
- 8Form chicken mixture into 12 meatballs, rolling each one lightly in breadcrumbs to coat and to help shape them.
- 9Heat olive oil in a large deep skillet over medium-high heat.
- 10Add meatballs to skillet and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if necessary.
- 11Remove meatballs from skillet and set aside.
- 12Add remaining shallot and capers to the skillet and cook, stirring constantly, for 1 minute.
- 13Pour in white wine and chicken stock and bring to a boil.
- 14Return 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.
- 15Push all the meatballs to one side, turn off the heat, and whisk in cold butter.
- 16Finally, stir in lemon juice, capers, and parsley.
- 17Add some cracked pepper and then toss your meatballs all in the sauce.
- 18Serve over some pasta.
Ingredients
- 2 shallots
- 0.25 cup freshly grated Parmesan cheese
- 0.25 cup half and half
- 1 cup seasoned bread crumbs
- 2 tablespoons finely minced parsley
- 1 large egg
- 2 tablespoons capers
- 1 pound ground chicken
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon garlic powder
- 3 tablespoons olive oil
- 0.25 cup white wine
- 1.25 cups chicken stock
- 1.5 tablespoons fresh lemon juice
- 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!
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