Ancestral Blend Chicken Piccata Meatballs

Deliciously tangy and tender LaBelle Patrimoine Ancestral Blend ground chicken piccata meatballs! Perfect for a quick weeknight dinner or impressive enough for guests. Loaded with lemon, capers, and Parmesan, these bite-sized delights are bursting with flavor. Thanks, as always, to Axelband Kitchen for this recipe!

Recipe:

Ingredients:

Meatballs:
- 1 pound lean ground chicken @labellepatrimoine Ancestral Blend
- 1 large egg, beaten
- 1/4 cup whole-wheat panko breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 2 cloves garlic, minced
- 2 teaspoons lemon zest
- 1/4 teaspoon chopped fresh parsley, plus more for garnish

Sauce:
- 1 tablespoon extra-virgin olive oil @pjkabos
- 1 medium shallot, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 1 tablespoon capers, rinsed

Instructions:

1. Make the Meatballs:
In a large bowl, combine ground chicken, beaten egg, panko breadcrumbs, Parmesan, garlic, lemon zest, parsley, salt, and pepper. Mix until well combined.
Form into meatballs. Place on a baking sheet lined with parchment paper.

2. Cook the Meatballs:
In a preheated 450 degrees oven place the tray of meatballs and cook for 20 minutes.

3. Prepare the Sauce:
In the skillet, add olive oil and sauté shallot until translucent, about 2-3 minutes. Add garlic and cook for another minute. Sprinkle flour and stir to combine, cooking for 1 minute.
Deglaze the pan with white wine, scraping up any browned bits. Let it reduce by half, about 2-3 minutes. Add chicken broth, lemon juice, and butter. Stir until smooth.

4. Finish the Dish:
Add capers and meatballs to the skillet. Simmer in the sauce for another 5 minutes. Garnish with additional parsley and a squeeze of lemon if desired.

5. Serve:
Plate the meatballs with sauce spooned over, and enjoy your Chicken Piccata Meatballs!