CHICKEN PICCATA MEATBALLS

This NYT Cooking recipe was an IG find - perfect for the fall!

Ingredients

• ¾ cup panko bread crumbs

• ½ cup whole milk 

• 1 large egg

• ¼ cup finely grated Parmesan

• 2 tablespoons chopped capers

• 1 garlic clove, minced

• ¼ teaspoon dried oregano

• Kosher salt and pepper

• 1 pound ground chicken (preferably dark meat)

• 1 tablespoon extra-virgin olive oil

• 1 cup low-sodium chicken broth

• 3 tablespoons unsalted butter

• 1 teaspoon lemon juice, plus wedges for serving (optional)

• 2 tablespoons chopped parsley

• Egg noodles, pasta or rice, for serving. (We chose rice)

Prep

1. Heat oven to 425 degrees. In a medium bowl, combine panko and milk and mix well; let stand until the milk is absorbed, about 3 minutes. Add egg, cheese, capers, garlic, oregano, ½ teaspoon of salt, and ¼ teaspoon of pepper and mix until well blended.

2. Add chicken to the panko mixture and gently mix just until well incorporated. Using moistened hands, form mixture into 12 equal meatballs. (The uncooked meatballs are very soft, but they can be placed in the freezer for about 10 minutes to firm up and hold their shape better during cooking. The meatball mixture can also be prepared a few hours ahead and refrigerated, which makes the meatballs easier to form. Roll the balls again just before cooking to reshape.) I put mine in the freezer, which helped. They are definitely very soft after prep.

3. In a large cast-iron or other heavy skillet, heat the oil over medium heat. Add the meatballs and cook, turning occasionally, until they are mostly lightly golden all over (they will continue to brown in the oven), about 5 minutes. Transfer the meatballs to the oven and roast, turning them halfway through, until tender and cooked through, about 10 minutes.

4. Divide the meatballs among four plates.

5. Place the skillet over medium-high heat and add the broth. Bring to a boil, stirring to lift any browned bits on the bottom of the skillet. Cook until slightly reduced, about 3 minutes. Add butter, lemon juice, and parsley, and stir until well combined. Season to taste with salt and pepper.

6. Spoon the pan sauce over the meatballs. Serve warm with noodles or rice, accompanied by lemon wedges on the side, if desired.

Enjoy!

Original recipe here.