Chicken Piccata Meatballs

Steps

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1. 1
   In a bowl, combine ground chicken, egg, Italian seasoning, paprika, minced garlic, chopped parsley, breadcrumbs, salt, and black pepper. Add a drizzle of extra virgin olive oil and mix until all ingredients are well incorporated.
   ≈0:07
2. 2
   Roll about 1 tablespoon of the mixture into a ball. Gently roll each formed meatball in breadcrumbs to coat the exterior.
   ≈0:44
3. 3
   Heat a large pan with extra virgin olive oil over medium-high heat. Arrange the meatballs in a single layer so they all make contact with the pan. Sear until golden brown on the first side, about 2–3 minutes, then flip and brown the second side. Once both sides are colored but the meatballs are not fully cooked through, remove them from the pan.
   ≈1:07
4. 4
   In the same pan, add more extra virgin olive oil and ghee or butter. Add minced garlic and turn the heat to medium-low. Pour in the dry white wine or chicken broth and the juice of both lemons.
   ≈1:53
5. 5
   Turn the heat back to medium-high and add a generous amount of capers. Let the sauce bubble briefly until fragrant with bright lemon notes.
   ≈2:14
6. 6
   Gently nestle the seared meatballs back into the sauce. Turn the heat down to a simmer and toss the meatballs around to coat them evenly. Cover and let the meatballs finish cooking for 5 to 10 minutes at most.
   ≈2:28