Ingredients:

  • 1 lb ground chicken (breast and thigh mix)
  • 0.5 cup panko breadcrumbs
  • 3 tbsp heavy cream
  • 1 large egg, lightly beaten
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced into a paste
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon zest
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter, divided
  • 1 medium shallot, finely minced
  • 0.5 cup dry white wine
  • 1 cup low sodium chicken broth
  • 3 tbsp fresh lemon juice
  • 3 tbsp capers, drained and rinsed

Instructions:

  1. In a large mixing bowl, combine the 0.5 cup panko and 3 tbsp heavy cream. Let this sit for about 5 minutes until the crumbs have fully absorbed the liquid and formed a thick paste. This is your insurance policy against dry chicken.
  2. Add the 1 lb ground chicken, beaten egg, 0.5 cup Parmesan, minced garlic, 1 tbsp parsley, lemon zest, salt, and pepper to the bowl. Use your hands or a fork to mix until just combined. Don't overwork it, or the meatballs will become dense and tough.
  3. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium high heat. Roll the mixture into balls (about 2 tbsp each) and place them in the pan. Cook for 3-4 minutes per side until a deep golden crust forms and the meatballs are mostly cooked through.
  4. Remove the meatballs and set them aside. In the same pan, add another 1 tbsp of butter and the minced shallot. Sauté for 2 minutes until the shallot is translucent and fragrant. Pour in the 0.5 cup white wine and scrape the bottom of the pan to release all those savory bits (the fond).
  5. Whisk in the 1 cup chicken broth, lemon juice, and capers. Bring to a simmer and let it reduce by about a third. Stir in the final 1 tbsp of butter until the sauce looks glossy and thick.
  6. Place the meatballs back into the skillet. Simmer for another 2-3 minutes until the sauce coats the meatballs and they reach an internal temperature of 165°F (74°C). The flour from the meatball exterior will naturally thicken the liquid.
  7. Turn off the heat. Sprinkle with a bit more fresh parsley and an extra squeeze of lemon if you like it extra tangy. Serve immediately while the sauce is silky and hot.