Ingredients
Meatballs:
1/4 cup grated parmesan
4 cloves minced garlic
1 tablespoon lemon zest
3/4 cup panko breadcrumbs
1 large egg
1/3 cup chopped parsley (plus more)
1 1/4 pounds ground chicken (or turkey)
1 teaspoon salt + 1/2 teaspoon pepp
Sauce:
4 tablespoons cold butter, cubed
3 cloves minced garlic
1 tablespoon all-purpose flour (scant)
1 1/2 cups low sodium chicken broth
1/4 cup capers (plus 2 tsp caper brine)
1/4 cup fresh lemon juice
Instructions
MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the ground chicken. When the ingredients are combined, add the ground chicken and mix until *just* combined. Just be sure you don’t overwork the meat. Roll into 20-22 meatballs using a cookie scoop (affiliate link) or about 1 1/2 tablespoons each.
SEAR: Heat a large skillet over medium-high heat. Drizzle in a little oil. Add the meatballs to the skillet but do not overcrowd. Cook in batches if they don’t all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. We’ll finish cooking the meatballs through in the sauce later. Remove meatballs to a plate.
SAUCE: Add 1 tablespoon of butter to the skillet along with the garlic and cook for 30 seconds or until fragrant. Add the flour and whisk. Once the flour cooks for 30 seconds, slowly drizzle in the chicken broth with one hand while you continue to whisk with the other hand. Add the caper brine, capers, lemon juice, and allow the sauce to gain a simmer. Then add the meatballs reduce the heat to medium and let thicken, about 5-7 minutes. Lower the heat to low, add the remaining 3 tablespoons of butter and allow them to slowly melt into the sauce as you stir. The butter will help thicken the sauce further. Serve with additional chopped parsley on top if How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
