Chicken Piccata Meatballs

Chicken Piccata Meatballs

Ingredients:

• 1 lb of ground chicken

• 1/2 cup of panko breadcrumbs

• 1 egg

• 1 tbsp garlic

• The zest of 1/2 of a lemon

• 1/2 cup of freshly grated parmesan cheese

• 2 tbsp capers

• 1/2 cup of parsley

• 2 cups of bone broth

• 1 cup of lemon juice

• 1 tbsp of dijon mustard

• 1 zucchini

• Seasonings: Garlic powder, black pepper, salt, and rosemary

Directions:

1. In a bowl add 1 lb of ground chicken.

2. Add 1/2 cup of panko breadcrumbs, 1 egg, 1 tbsp of minced garlic, the zest of 1/2 of a lemon, and parsley.

3. Season with pepper, garlic powder, salt, and rosemary.

4. Mix gently and form into meatballs. Bake at 400 for 15-18 minutes.

5. Cut up one zucchini. Season with salt, pepper, garlic powder, and rosemary. Saute until cooked.

6. Make the sauce: In the same pan, add 2 cups of bone broth, 1 cup of lemon juice, and 2-3 tbsp of capers. Scrape up any brown bits from the bottom of the pan for extra flavor. Bring to a simmer.

7. Return the meatballs back to the skillet. You can always stir in a splash of pasta water if you desire a smoother sauce.

8. Garnish with more parsley and lemon slices.

9. Pair this dish with pasta, rice, potatoes, or even a salad. Enjoy!