Chicken Piccata Meatballs

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  Ground Chicken(680g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Bread Crumbs, Panko, Dry(120g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Garlic(120g)
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  Parsley, Fresh(60g)
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  Capers, Canned, Drained(30g)
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  Shallot
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  Egg, Whole, Large
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  1 teaspoon kosher salt
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  ½ teaspoon freshly ground black pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(90g)
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  Garlic(240g)
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  Shallot
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  Low Sodium Chicken Broth(240g)
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  Wine, White, Dry(120g)
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  Lemon Juice, Fresh(60g)
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  Capers, Canned, Drained(30g)
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  Parsley, Fresh(60g)
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  Lemon Slices, For Garnish
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  Potatoes, Mashed, Prepared
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  Pasta, Orzo, White, Dry

Instructions

1. 1In a large bowl, combine the ground chicken, panko, Parmesan, garlic, parsley, capers, shallot, and eggs with salt and pepper. Mix until just combined, then with wet hands form golf ball-size meatballs (about 2 tablespoons each). You should have 16–18 meatballs.
2. 2Heat the olive oil in a large skillet over medium-high heat until glistening. Add the meatballs in a single layer and cook 6–8 minutes, turning occasionally, until browned on all sides. Transfer to a plate.
3. 3In the same skillet, add 2 tablespoons butter over medium heat. Once melted, add the shallot and cook, stirring, 3 minutes until softened. Add the garlic and cook, stirring, 1 minute more until fragrant.
4. 4Pour in the white wine and chicken broth, scraping up any browned bits from the bottom. Simmer over medium heat 4–5 minutes until reduced by about half.
5. 5Stir in the remaining 4 tablespoons butter, lemon juice, and capers into the sauce. Return the meatballs to the skillet, cover, and cook over medium heat 8–10 minutes until the meatballs are cooked through and reach an internal temperature of 165°F.
6. 6While the meatballs finish cooking, prepare the orzo according to package directions and the mashed potatoes if not already prepared.
7. 7Divide the meatballs and sauce evenly into 4 airtight containers while hot. Store the orzo and mashed potatoes separately in airtight containers.
8. 8To serve, reheat the meatballs and sauce, then plate over mashed potatoes or orzo, garnish with fresh parsley, and serve with lemon.