Lemon Caper Chicken Meatballs
These tender and juicy lemon caper chicken meatballs will tantalize your taste buds! Serve them as an appetizer or a meal with pasta or a salad.
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Servings: 12 meatballs
Ingredients
Meatballs
- 1 lb. ground chicken breast
- 1 egg - beaten
- 1/4 cup panko bread crumbs
- 1/4 cup grated parmesan cheese
- juice and zest from 1 lemon
- 1/4 cup capers, drained and coarsely chopped
- 2 tbsp milk
- 2 tbsp chopped parsley
- 1 teaspoon cracked black pepper
Lemon Caper Sauce
- 1/2 cup diced onion
- 2 tbsp extra virgin olive oil
- 2 tbsp flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/4 cup chicken broth
- juice and zest from 1 whole lemon
- 1 tbsp whole capers
Instructions
Meatballs
- Preheat the broiler to high.
- Rough chop the capers and parsley.
- Beat the egg in a large bowl.
- In the same bowl as the beaten egg, add panko, chopped capers, chopped parsley, parmesan cheese, and lemon juice, and mix.
- Add ground chicken, pepper, and milk, and gently fold the mixture together.
- Make golf-ball-size meatballs.
- Spray a broiler pan or cookie sheet with non-stick spray.
- Broil meatballs on high for 10-12 minutes until lightly brown.
- Turn them over and broil them for another 8 minutes.
- Transfer to a large bowl and pour sauce over the meatballs.
Lemon Caper Meatball Sauce
- Chop onion into small pieces.
- Lightly brown chopped onions in a skillet with olive oil on medium heat.
- Whisk in flour until the onions and flour make a thick paste.
- Slowly whisk in chicken broth, lemon juice, and lemon zest.
- Continue whisking until the mixture thickens.
- Add salt, pepper, and whole capers.
Notes
Krazy Kitchen Mom Tips
- Use a large cookie scoop to make each meatball equal in size.
- Make these meatballs ahead of time, let them cool completely, and freeze them for 3 months.