Serves 1
Directions
- 1Add half of the finely minced shallots to a large bowl.
- 2Stir in the grated Parmesan cheese, Italian bread crumbs, one egg, and some parsley.
- 3Add a little half and half and whisk it up.
- 4Chop up some capers and stir those in.
- 5Add your ground chicken and season it with salt, lemon pepper, and garlic powder.
- 6Mix it all up with your hands.
- 7Wet your hands.
- 8Roll your meatballs.
- 9Roll the meatballs in some more bread crumbs.
- 10Heat up some olive oil in a skillet.
- 11Brown your meatballs on all sides for about four to five minutes.
- 12Remove the meatballs from the skillet.
- 13Add a little more olive oil and some shallots to the skillet.
- 14Cook the shallot until it's nice and soft.
- 15Deglaze with a little white wine and chicken broth.
- 16Let that come to a boil and then add your meatballs back in.
- 17Let the sauce reduce by half.
- 18Push all the meatballs to one side.
- 19Turn off the heat and then whisk in cold butter.
- 20Finally, stir in lemon juice, capers, and parsley.
- 21Add in some cracked pepper.
- 22Toss your meatballs all in the sauce.
- 23Serve it 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
Equipment
large bowlknifeskillettongswhiskfork
Tips
- Wet your hands to make rolling meatballs easier.
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