Chicken Piccata Meatballs

 1 lb ground chicken

1/4 cup grated parmesan cheese

2/3 cup panko breadcumbs

1/2 tsp salt

4 cloves garlic, minced

1 tbsp lemon zest

2 tbsp olive oil

1/2 stick butter

3 cloves garlic, minced

1 tbsp flour

1 cup chicken broth

1/4 cup capers + 2 tbsp caper brine

1/4 cup lemon juice

In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.

Using 2 tbsp of meat, roll into balls.

Heat a large sautepan over medium-high heat and add oil.

Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.

In the same pan, add butter and garlic. Once melted, whisk in flour.

Slowly whisk in chicken broth, then capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.

Add meatballs back to pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs. Serve meatballs over pasta, rice, or enjoy as is.