Chicken Piccata Meatballs
Ingredients
- 2 lbs ground chicken dark meat, if you can find it (or use 1 lb ground chicken and 1 lb ground pork)
- ½ cup ground pork rinds (or use ½ cup almond flour)
- ½ cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp salted butter, divided
- 1 shallot, minced
- 1 cup chicken broth
- ½ lemon, thinly sliced
- ¼ cup lemon juice
- 2 Tbsp drained capers
- ¼ cup salted butter, cut into 4 pieces
- Additional salt to taste
- Additional pepper to taste
Instructions
- For Meatballs: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, combine the chicken, pork rinds, parmesan cheese, garlic, salt and pepper. Mix well and form by hand into 36 meatballs.
- Place the meatballs on the prepared baking sheet and bake 15 minutes.
- In a large skillet, heat 1 Tbsp of butter over medium heat. Once melted, add half of the meatballs and brown all over, about 5 minutes. Remove to a plate and repeat with the remaining butter and remaining meatballs.
- For Piccata Sauce: In the same skillet, add the shallot and cook until fragrant, about 1 minute. Stir in the broth and lemon slices and bring to a simmer. Cook until thickened and reduced by half, about 7 minutes.
- Add lemon juice and capers, then add remaining butter in 4 pieces. Stir until melted and smooth. (If you want a thicker sauce, whisk in ¼ tsp xanthan gum right before serving).
- Remove the lemon slices and season with salt and pepper.
- Return the meatballs to the pan and toss to coat.
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