Categories: Appetizers

Ingredients

• 1/2 cup dry bread crumbs
• 1/3 cup grated Parmesan
• 1 large egg, lightly beaten
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 lb. ground chicken
• 2 tbsp. canola oil, divided
• 2 garlic cloves, minced
• 1/3 cup chicken broth
• 1/4 cup white wine
• 1 jar capers, drained
• 1 tbsp. lemon juice
• 2 tbsp. butter
• Shredded Parmesan and lemon wedges

Directions

1. In a large bowl, combine the first 6 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape into 1-inch balls.

2. In a skillet, heat 1 tbsp. oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. In the same skillet, heat the remaining 1 tbsp. oil over medium heat. Add garlic; cook 1 minute. Add broth and wine to pan; increase heat to medium-high. Cook for 1 minute, stirring to loosen browned bits from pan. Add the capers and lemon juice; bring to a boil. Add meatballs. Reduce the heat; simmer, uncovered, until the meatballs are cooked through, 5-7 minutes, stirring occasionally. Remove from the heat; stir in butter until melted. Sprinkle with Parmesan and serve with lemon wedges.

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