Ingredients
- SAUCE:
- 1 1 1 pound ground chicken
- 1 1 1 egg
- 3/4 3/4 3/4 cup breadcrumbs
- 2 2 2 garlic cloves , minced
- 1/4 1/4 1/4 cup chopped fresh parsley
- 1/2 1/2 1/2 cup grated parmesan cheese
- Salt and pepper
- 1 1 1 tbsp olive oil
- 3 3 3 tbsp butter
- 1 1 1 tbsp all purpose flour
- 1 1 1 cup chicken broth
- 1 1 1 cup heavy cream
- 1/4 1/4 1/3 to 1/3 cup lemon juice (adjust to taste)
- 1/4 1/4 1/4 cup capers , drained
- Salt and pepper
Preparation
Step 1
Place Meatball ingredients in a bowl and mix to combine. If it’s too wet to form balls, add a touch of extra breadcrumbs or refrigerate.
Scoop up a heaped tablespoon and with slightly wet hands, roll into balls.
Heat oil in a non-stick skillet over medium high heat. Add half the meatballs and cook for 4 minutes, browning all over but still raw inside. Remove onto a plate, repeat with remaining meatballs.
Wipe skillet clean with paper towel. Reduce heat to medium.
Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth and cream.
Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.
Stir through parsley and capers. I like serving this with pasta with more parmesan cheese!
NOTES:
To make this with milk instead of cream, just add an extra 1 tablespoon of flour into the butter, plus add 2 tablespoons of grated parmesan into the sauce. This will thicken the sauce nicely, it will taste fantastic and is a healthier option!