Chicken Piccata Meatballs

Tyler thought the chicken was bland on this one.....and yet we all still ended up eating a lot. I didn't think it was that bland, just not very lemony. Generally when I hear the word "piccata," I think lemons and capers. This had both, but I like to know my lemon is there. Maybe it's overpowering for other people, but I like it. 

• 1/2 cup dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 lb ground chicken
• 2 Tbsp canola oil, divided
• 2 garlic cloves, minced
• 1/3 cup chicken broth
• 1/4 cup white wine
• 1 jar (3 1/2 oz) capers, drained
• 1 Tbsp lemon juice
• 2Tbsp butter
• shredded Parmesan cheese and lemon wedges

In a large bowl, combine the first 6 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape into 1-inch balls. 

In a skillet, heat 1 Tbsp oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. In the same skillet, heat the remaining 1 Tbsp oil over medium heat. Add garlic; cook 1 minute. Add broth and wine to pan; increase heat to medium-high. Cook for 1 minute, stirring to loosen browned bits from pan. Add the capers and lemon juice; bring to a boil. Add meatballs. Reduce the heat; simmer, uncovered, until the meatballs are cooked through, 5-7 minutes, stirring occasionally. Remove from the heat; stir in butter until melted. Sprinkle with Parmesan cheese and serve with lemon wedges. 

Makes 24 meatballs

Prep Time: 20 minutes

Total Time: 45 minutes

Recipe from Taste of Home