Chicken Piccata Meatballs

giadzy.com

Rachel Smith

subheading: For The Meatballs:

½ cup torn, soft white bread, crust removed

2 tablespoons whole milk

½ cup freshly grated Parmigiano Reggiano cheese

1 large egg

1 shallot, finely chopped

2 tablespoons chopped capers*

1 teaspoon grated lemon zest, from 1 lemon

½ teaspoon kosher salt

2 tablespoons chopped Italian parsley

1 pound ground chicken

subheading: For The Sauce:

2 tablespoons olive oil

1 shallot, chopped

½ teaspoon kosher salt

2 ½ teaspoons all purpose flour

1 ½ cups low sodium chicken broth

2 tablespoons freshly squeezed lemon juice, from ½ a lemon

2 tablespoons capers, drained

2 tablespoons chopped Italian parsley

Freshly grated Parmigiano Reggiano cheese, to serve

note: hef’s note: If using salt-packed capers, rinse them thoroughly before using. If using brined capers, drain and rinse.

Add all ingredients to bag

Directions at giadzy.com

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