Chicken Piccata Meatballs - People magazine edition

The original recipe was too lemony. I know, something you never thought you'd hear me say. But it was too much. So I adjusted the recipe down from 2 Tbsp to 1. We also served ours over Pasta Roni to add a little something. 

• 3 Tbsp extra-virgin olive oil, divided
• 1-2 soft white bread slices, crusts removed, slices torn into small pieces
• 1 large egg
• 2 oz Parmigiano-Reggiano cheese, grated (1/2 cup), plus more for serving
• 2 Tbsp whole milk
• 2 small shallots, finely chopped, divided
• 3 Tbsp finely chopped fresh flat-leaf parsley, divided
• 2 Tbsp drained capers, chopped, plus 1 1/2 Tbsp drained whole capers, divided
• 1 tsp grated lemon zest
• 1 Tbsp lemon juice
• 1 tsp kosher salt, divided
• 1 lb ground chicken
• 1 Tbsp all-purpose flour
• 1 1/2 cups lower sodium chicken broth

Preheat oven to 450 degrees with rack in upper third position. Line a rimmed baking sheet with parchment paper; drizzle with 1 Tbsp of the oil and set aside. 

Stir together bread, egg, cheese, and milk in a large bowl using a fork until thoroughly combined. Set aside for 5 minutes, allowing bread to absorb liquid. Add 1/4 cup of the shallots, 2 Tbsp of the parsley, 2 Tbsp of the chopped capers, lemon zest, and 1/2 tsp salt; stir together using a rubber spatula until mixture is smooth. Add chicken, breaking up into chunks. Using your fingertips, gently combine chicken with bread mixture just until blended. With damp hands, form mixture into 16 balls (about 1 1/2 Tbsp each); arrange 1 inch apart on baking sheet. 

Bake meatballs until tops are golden brown, 8-10 minutes. Meanwhile, heat remaining 2 Tbsp oil in a large deep skillet over medium. Add remaining shallots and 1/2 tsp salt; cook, stirring often, for 1 minute. Add flour, whisking until smooth. Continue to whisk, adding chicken broth and lemon juice; whisk until smooth. When sauce begins to bubble, reduce heat to low, and add 1 1/2 Tbsp whole capers; simmer for 5 minutes.

Add meatballs to skillet; cover and cook for 5 minutes. Stir in remaining 1 Tbsp parsley. Serve with additional cheese.

Serves 4

Prep Time: 30 minutes

Total Time: 1 hour