Directions
- 1Combine ground chicken, half of the garlic, grated cheese, panko, parsley, lemon zest, salt and pepper. Combine.
- 2Add EVOO to a got skillet and place mini meatballs. Rotate and cook until browned on all sides. Remove to a plate and set aside.
- 3Add butter and remaining garlic to the same skillet and sauté, being sure to scrape any bits off the bottom of the pot.
- 4Whisk in flour and cook over low heat for 2-3 minutes.
- 5SLOWLY whisk in chicken broth until a creamy sauce forms. Then add in lemon juice and capers.
- 6Return meatballs to your pot, cover and simmer on low. Toss meatballs in your creamy lemon sauce until fully coated.
- 7Serve over rice, mashed potatoes or pasta - garnish with extra parsley & grated cheese!
Ingredients
- 1 lb Ground Chicken
- 6 cloves Garlic, minced
- 0.5 C Grated Parmesan
- 0.75 C Panko Bread Crumbs
- 2 TBSP Lemon Zest
- 2 TBSP Fresh Parsley, minced
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 TBSP EVOO
- 2 TBSP Butter
- 1.5 tsp Flour
- 1 C Chicken Broth
- 0.5 Lemon Lemon, juiced
- 2 TBSP Capers
Equipment
got skilletmixing bowlmeatball scoopknifetongswhisklemon juicer
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