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Chicken Picatta Meatballs |
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| Ingredients: |
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon Dried Onion
1 teaspoon garlic powder
1/4 teaspoon garlic salt
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1 pound ground chicken
2 tablespoons canola oil, divided
2 garlic cloves, minced
1/3 cup chicken broth
1/4 cup white wine
1/2 jar (1-3/4 ounces) capers, drained
1 tablespoon lemon juice
2 tablespoons butter
1/3 cup heavy cream
Shredded Parmesan cheese and lemon wedges
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| Procedures: |
In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape into 1-in. balls.
In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. In the same skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook 1 minute.
Add broth and wine to pan; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Add capers and lemon juice; bring to a boil. Add meatballs. Reduce heat; simmer, uncovered, until meatballs are cooked through, 5-7 minutes, stirring occasionally.
Remove from heat; stir in butter until melted, add cream. Sprinkle with Parmesan cheese and serve with lemon wedges.
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| Notes: |
2023-06-11: A batch of ~4 dozen for the freezer and future use. The remaining 1/2 cup of sauce was discarded.
2022-10-23: A batch was made for Sunday afternoon movies with SKDL.
2021-03-27: Half went to the freezer for future use and the other half went into the Greek Lemon Chicken soup.
2021-01-02: The first attempt was excellent and will be served as a starter on Sunday.
2020-11-19: Added to our Cookbook
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06/21/2023
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