Chicken Piccata Meatballs

Ingredients:

Directions:

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Combine the breadcrumbs, milk, parmesan, and egg in a large mixing bowl. The mixture will resemble a paste.
3. Add the shallot, capers, lemon zest, salt, and parsley. Stir to combine.
4. Add the ground chicken and mix until well combined.
5. Use a cookie scoop or your hands to form meatballs, about 1 ½ Tbsp in size. Place on the baking sheet. You should have about 20 meatballs.
6. Bake for 18-20 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
7. While the meatballs bake, heat oil in a large skillet over medium heat. Add the shallot and cook until soft and translucent.
8. Add the flour and stir to combine. Add the chicken broth and lemon juice and stir to combine. Bring to a boil then reduce the heat to simmer for about 5 minutes. The mixture should start to thicken.
9. Add the capers and stir to combine. Add the meatballs and stir to combine. Keep the heat on low, cover, and let simmer for 5-7 minutes.
10. Add the parsley and stir to combine.
11. Serve the meatballs, garnished with fresh parmesan. Enjoy!
12. Pairs well with mashed potatoes, steamed vegetables, on a bed of rice, or on top of noodles.
13. Any leftovers should be cooked completely and stored in an airtight container in the fridge.