Ingredients

The following ingredients have 4 Servings
  • 1 pound ground chicken
  • 1 egg
  • ¾ cup breadcrumbs
  • 2 garlic cloves (minced)
  • ¼ cup fresh parsley (chopped)
  • ½ cup parmesan cheese (grated)
  • Salt and pepper
  • 1 tablespoon olive oil
  • 3 tablespoon butter
  • 1 tablespoon all purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ¼ – ⅓ cup lemon juice (adjust to taste)
  • ¼ cup capers (drained)
  • Salt and pepper

Instruction

  • Place Meatball ingredients in a bowl and mix to combine. If it’s too wet to form balls, add a touch of extra breadcrumbs or refrigerate.
  • Scoop up a heaped tablespoon and with slightly wet hands, roll into balls.
  • Heat oil in a non-stick skillet over medium high heat. Add half the meatballs and cook for 4 minutes, browning all over but still raw inside. Remove onto a plate, repeat with remaining meatballs.
  • Wipe skillet clean with paper towel. Reduce heat to medium.
  • Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth and cream.
  • Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.
  • Stir through parsley and capers. I like serving this with pasta with more parmesan cheese!