Serves 4, as an appetizer. These make a healthy addition to any "nibble" spread. Use whichever morsels you prefer or based on how you want to enhance the flavors.
- 1/4 cup freshly grated parmesan
4 cloves minced garlic
1 tablespoon lemon zest
1 large egg
1/3 cup chopped parsley (plus more)
1 1/4 pounds ground chicken (or turkey)
1 teaspoon salt + 1/2 teaspoon pepper
- 4 tablespoons cold butter, cubed
- 3 cloves minced garlic
- 1 tablespoon all-purpose flour (scant)
- 1 1/2 cups low sodium chicken broth
- 1/4 cup capers (plus 2 tsp caper brine)
- 1/4 cup fresh lemon juice
MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the ground chicken. When the ingredients are combined, add the ground chicken and mix until *just* combined. Just be sure you don't overwork the meat. Roll into 20-22 meatballs using a cookie scoop or about 1 1/2 tablespoons each.
SEAR: Heat a large skillet over medium-high heat. Drizzle in a little oil. Add the meatballs to the skillet but do not overcrowd. Cook in batches if they don't all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. We'll finish cooking the meatballs through in the sauce later. Remove meatballs to a plate.