Chicken Piccata Meatballs

Ingredients:
For the Meatballs:
1 lb ground chicken (preferably dark meat for more flavor)
1/4 cup breadcrumbs (preferably panko for extra texture)
1/4 cup grated Parmesan cheese
1 large egg
2 tbsp fresh parsley, chopped (plus extra for garnish)
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional for a little heat)
1-2 tbsp olive oil (for frying)
For the Piccata Sauce:
1/4 cup dry white wine (or chicken broth)
1/4 cup fresh lemon juice (about 2 lemons)
1/3 cup chicken broth
2 tbsp capers, drained and rinsed
2 tbsp unsalted butter
1 tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Make the meatballs:
In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, parsley, garlic, salt, pepper, oregano, and red pepper flakes. Mix until just combined. Be careful not to overmix.
Using your hands, shape the mixture into meatballs, about 1 1/2 inches in diameter.
Heat 1-2 tbsp of olive oil in a large skillet over medium heat.
Working in batches, add the meatballs to the skillet and cook for 3-4 minutes per side, until golden brown on all sides. The meatballs don’t need to be fully cooked through at this point, as they will finish cooking in the sauce. Remove the meatballs from the skillet and set aside.
2. Make the Piccata Sauce:
In the same skillet, add 1 tbsp olive oil and sauté the garlic for about 30 seconds until fragrant.
Add the white wine (or chicken broth) and lemon juice to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, capers, and a pinch of salt and pepper. Stir to combine and bring the sauce to a simmer.
Return the meatballs to the skillet, spooning some of the sauce over them. Cover the skillet and let the meatballs simmer in the sauce for about 10-12 minutes, or until they are cooked through (internal temperature should reach 165°F / 74°C).
Once the meatballs are cooked, remove them from the skillet and set aside.
3. Finish the sauce:
Stir in the butter until the sauce is smooth and slightly thickened.
Taste the sauce and adjust the seasoning with salt and pepper as needed.
4. Serve:
Return the meatballs to the skillet, spooning more sauce over the top.
Garnish with freshly chopped parsley and a few extra capers for garnish.
Serve the chicken piccata meatballs over pasta, rice, or with a side of roasted vegetables. You can also serve them on their own as an appetizer.