Total Time45 minutesPrep Time15 minutesCook Time30 minutes

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Inspired by the flavors of piccata, these chicken meatballs are seasoned with capers, garlic and oregano and pan-roasted until golden. The pan drippings are used to create a quick and tangy lemon-butter pan sauce. The secret to these plump, tender meatballs is the panade, bread crumbs soaked in milk until softened and folded into the meat mixture. Serve the meatballs with pasta and any simply roasted vegetable, like broccoli, green beans or bell peppers.

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Yield:12 meatballs

• ¾ cup panko bread crumbs
• ½ cup whole milk
• 1large egg
• ¼ cup finely grated Parmesan
• 2tablespoons chopped capers
• 1garlic clove, minced
• ¼ teaspoon dried oregano
• Kosher salt and pepper
• 1pound ground chicken (preferably dark meat)
• 1tablespoon extra-virgin olive oil
• 1cup low-sodium chicken broth
• 3tablespoons unsalted butter
• 1teaspoon lemon juice, plus wedges for serving (optional)
• 2tablespoons chopped parsley
• Egg noodles, pasta or rice, for serving

Ingredient Substitution Guide

Nutritional analysis per serving (12 servings)

132 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 9 grams protein; 203 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Step 1

Heat oven to 425 degrees. In a medium bowl, combine panko and milk and mix well; let stand until the milk is absorbed, about 3 minutes. Add egg, cheese, capers, garlic, oregano, ½ teaspoon of salt and ¼ teaspoon of pepper and mix until well blended. 1.

Step 2

Add chicken to the panko mixture and gently mix just until well incorporated. Using moistened hands, form mixture into 12 equal meatballs. (The uncooked meatballs are very soft, but they can be placed in the freezer for about 10 minutes to firm up and hold their shape better during cooking. The meatball mixture can also be made a few hours ahead and chilled in the refrigerator, which makes the meatballs easier to form. Roll the balls again just before cooking to reshape.) 1.

Step 3

In a large cast-iron or other heavy skillet, heat oil over medium. Add meatballs and cook, turning occasionally, until mostly lightly golden all over (they will continue to brown in the oven), about 5 minutes. Transfer to the oven and roast, turning meatballs halfway through, until tender and cooked through, about 10 minutes. 1.

Step 4

Divide meatballs among 4 plates. 1.

Step 5

Place the skillet over medium-high heat and add the broth. Bring to a boil, stirring to lift up any browned bits on the bottom of the skillet. Cook until slightly reduced, about 3 minutes. Add butter, lemon juice and parsley and stir until well combined. Season to taste with salt and pepper. 1.

Step 6

Spoon the pan sauce over the meatballs. Serve warm with noodles or rice and lemon wedges on the side, if desired.

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