Chicken Meatballs

• In a large bowl, combine all ingredients for meatballs and gently mix together. Do not over mix. Using a 1 1/2-inch cookie scoop, scoop a heaping scoop of meatball mixture into balls and place on a large baking sheet to get ready for frying. Set aside. The mixture will make roughly 28 -30 meatballs.
• Heat 2 tablespoons of olive in a large skillet over medium heat. Once hot, add about 12-15meatballs to the skillet and cook for roughly 6-7 minutes, turning often until lightly browned all over. Remove the meatballs from the skillet to a baking sheet lined with paper towels. Repeat with remaining meatballs adding more olive oil as needed.

Piccata Sauce

• To the same skillet, you’ll add 4 tablespoons of the butter over medium heat until melted. Then you’ll add in your chopped shallots and cook for 3-4 minutes, stirring often, followed by your garlic for an additional minute.
• You’ll whisk in your flour and cook for one minute and then slowly whisk in your chicken broth, lemon juice and capers. Let the sauce simmer over medium heat for 5-6 minutes until it thickens a bit, then add in your final tablespoon of butter. At this point you’ll add in your meatballs and let them cook in your sauce for about 5 minutes until heated and cooked through. Before serving you can sprinkle with some dried parsley.