Sort ingredients
chefmomager
QR Code
Listen
Pdf
Combine ground chicken, half of the garlic, grated cheese, panko, parsley, lemon zest, salt & pepper. Combine.
Add EVOO to a got skillet and place mini meatballs. Rotate and cook until browned on all sides. Remove to a plate and set aside.
Add butter and remaining garlic to the same skillet and sauté, being sure to scrape any bits off the bottom of the pot.
Whisk in flour and cook over low heat for 2-3 minutes.
SLOWLY whisk in chicken broth until a creamy sauce forms. Then add in lemon juice and capers.
Return meatballs to your pot, cover and simmer on low. Toss meatballs in your creamy lemon sauce until fully coated.
Serve over rice, mashed potatoes or pasta - garnish with extra parsley & grated cheese! Enjoy!