Deliciously Simple, You’ll Love These Chicken Piccata Meatballs
Ingredients:
1 Pound Ground chicken
1 Large Egg
½ GF breadcrumbs
¼ C grated parmesan cheese
1 Clove Garlic, grated
1 t lemon zest
1 t kosher salt
3 T Parsley, chopped
Sauce
3 T Chicken fat
10 OZ white mushrooms, cleaned and thinly sliced
½ t kosher salt
1 ¼ C chicken stock
3 T fresh lemon juice
1 ½ T GF flour
3 Cloves garlic, minced
1/3 C Dry white wine
3 T Capers
Directions:
1. In a medium bowl, add the ground chicken, egg, breadcrumbs, Parmesan, garlic,
lemon zest, salt and parsley. The mixture will feel loose but set it aside for 10
minutes while you work on the mushrooms. It will come together.
2. In a large skillet, add one tablespoon of chicken fat. Preheat over medium-high
heat for about 2 minutes. Add the mushrooms and season with 1/2 teaspoon of
salt. Sauté for 8 to 10 minutes, until they cook down and develop some color.
While the mushrooms cook, form the chicken mixture into meatballs roughly 1-
inch wide (you should have about 20 meatballs).
3. Transfer the cooked mushrooms from the pan to a plate and set aside. Add the
remaining fat to the same skillet, still on medium-high heat. Once shimmering
and ready, add the meatballs and sear on both sides. They won't be cooked all
the way through, and that's okay.
4. While the meatballs are searing, in small bowl, whisk together the stock, lemon
juice and flour. Set it aside.
5. Once the meatballs have some color on both sides, add the garlic and sauté
together for about one minute. Add the wine and allow that to reduce for one
minute, then add in stock and lemon juice mixture, cooked mushrooms and
capers. Bring to a simmer. Cover the pan and simmer for about 15 minutes.
While that simmers, cook pasta according to package instructions.
6. Once the meatballs are cooked through, serve over the GF pasta, garnish with
parsley and Enjoy!