Description
Tender chicken meatballs simmered in a tangy lemon butter sauce with briny capers, creating a comforting yet bright dish perfect over pasta or with crusty bread.
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 1/4 cup lemon juice (about 2 lemons)
- 1/2 cup chicken broth
- 2 tbsp capers, drained
- 1/4 cup fresh parsley, chopped
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix gently until just combined.
- Form mixture into 1-inch meatballs (about 20).
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through (about 10-12 minutes). Remove and set aside.
- In the same skillet, melt butter over medium heat. Add lemon juice, chicken broth, and capers. Bring to a simmer, scraping up any browned bits.
- Return meatballs to the skillet. Simmer for 5 minutes, turning once, until sauce slightly thickens.
- Serve meatballs with sauce, garnished with fresh parsley.
Notes
You can customize the seasonings to taste. For extra brightness, add lemon zest. Serve over angel hair pasta or with crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: American