Chicken Piccata Meatballs

Chicken Piccata Meatballs

Ingredients:

Meatballs

• 1 lb. ground chicken, room temperature

• ½ cup Bob’s Red Mill Gluten Free Organic Rolled Oats

• 1 medium yellow onion, finely diced

• 3 garlic cloves, minced or grated

• ¼ cup fresh parsley, chopped

• Zest of one lemon

• 2 large eggs, room temperature

• ¼ cup parmesan cheese, grated

• 1 ½ tsp kosher salt

• ½ tsp black pepper

• ¼ tsp crushed red pepper flake

• 1 tsp garlic powder

• 1 tsp onion powder

• 3 - 4 Tbsp avocado oil (for cooking)

Piccata Sauce

• ½ cup dry white wine

• 1 cup chicken stock

• Juice of one lemon

• 1 Tbsp capers

• ½ tsp kosher salt (or to taste)

Allow your ground chicken to come to room temperature. Finely chop one medium yellow onion,  the fresh parsley, and add to a large bowl. Zest one lemon, grate three garlic cloves, and grate the parmesan cheese into the bowl. Add the Bob’s Red Mill Gluten Free Organic Rolled Oats (acting as our binder), as well as the two large eggs and the ground chicken. Add the salt and spices, and gently combine everything together.

Add the avocado oil to a large, preheated skillet. Roll the meatballs into about 1.5” spheres, place evenly spread out, and brown for about 6 minutes per side. This may need to be done in rounds depending on the size of your skillet, so moderate the heat and add extra oil if needed. Reserve the meatballs in a large bowl.

In the same skillet, deglaze with the white wine and scrape up the caramelized brown bits from the bottom. Add the chicken stock, lemon juice, capers, and additional kosher salt. Check for salt and acidity levels, and allow this to come to a brisk simmer before adding the meatballs back into the skillet. Simmer together until the meatballs are cooked through. Serve with mashed potatoes, polenta, pasta, or rice!