Creamy Lemon Chicken Piccata Meatballs Recipe

Place meatball ingredients in a bowl and mix to combine. If it’s too wet to form balls, add a touch of extra breadcrumbs or refrigerate.

Scoop up a heaped tablespoon and with slightly wet hands, roll into balls.

Heat oil in a non-stick skillet over medium-high heat. Add half the meatballs and cook for 4 minutes, browning all over but still raw inside. Remove onto a plate, repeat with remaining meatballs.

Wipe skillet clean with a paper towel. Reduce heat to medium.

Melt butter in a skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth, and cream.

Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.

Stir through parsley and capers. Serve with more Parmesan cheese, if desired.