Chicken Piccata Meatballs (GF) (Edit recipe)

Meatballs

1. In a large bowl, combine the ground chicken, parmesan cheese, panko, salt, pepper, garlic, and lemon zest.
2. Using 2 tablespoons of meat, or a 2-tablespoon cookie scoop, roll the meat into balls and place on a plate.
3. Heat a large saute pan over medium-high heat and add the oil.
4. Add the meatballs and brown them, turning every few minutes to ensure even cooking. Cook for about 6 minutes and then remove them to a clean plate.

Piccata sauce

1. In the same pan, add the butter and garlic.
2. Once the butter has melted, whisk in the flour and cook for 1-2 minutes.
3. Slowly whisk in the chicken broth. Add the capers, caper brine, and lemon juice.
4. Simmer the sauce for 6-7 minutes. It will thicken as it cooks. Taste and season with salt and pepper.
5. Add the meatballs back to the pan and cook for another 5-6 minutes. The sauce should be thick.
6. Serve.