Ingredients
Scale
- 1 pound ground chicken
- 1 large egg
- 2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
- 5 garlic cloves (divided)
- 3/4 bunch fresh parsley, leaves chopped
- 1/2 cup breadcrumbs (divided)
- Kosher salt and black pepper to taste
- 1/2 cup extra virgin olive oil
- 2 tablespoons butter or ghee
- 2 large lemons (1 zested, both juiced)
- 1/2 cup dry white wine or chicken broth
- 1/4 cup capers, drained and rinsed
Instructions
- Combine ground chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, half of the parsley, and 1/4 cup breadcrumbs in a bowl. Season with salt and pepper, and mix well.
- Shape the mixture into small meatballs and roll them in the remaining breadcrumbs.
- Heat olive oil in a pan over medium heat, and sear the meatballs until golden brown on all sides, about 3 minutes per side.
- In the same pan, add olive oil and butter. Once melted, add minced garlic and sauté.
- Add lemon juice, white wine, and capers. Season with salt, bring to a boil, then reduce heat.
- Add meatballs back to the pan, spoon sauce over them, and let simmer for 5 minutes.
- Serve over pasta, in a sub roll, or on their own.
Notes
Don’t overcrowd the pan while searing meatballs for even cooking.
Allow meatballs to simmer in the sauce for enhanced flavor.
Adjust the acidity of the sauce to your taste with additional lemon juice or a touch of sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg