INGREDIENTS

Meat

• 1 lb ground chicken (93% lean preferred)

Produce

• 2 cloves garlic, minced
• ¼ cup fresh parsley, finely chopped (plus more for garnish)
• 1 lemon (zest + ¼ cup freshly squeezed juice)
• Thin lemon slices, for serving

Dairy

• 2 tablespoons unsalted butter
• ¼ cup whole milk
• ¼ cup grated Parmesan cheese

Bakery

• 2 slices soft white bread, crusts removed

Pantry

• 2 tablespoons all-purpose flour
• 1 cup chicken broth (low sodium)

Jarred / Condiments

• ¼ cup capers, drained

Oils & Seasonings

• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)

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INSTRUCTIONS

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Tear the bread into small pieces and place in a bowl with the milk. Let it soak for a few minutes until completely soft, then mash it into a paste with a fork. This mixture — called a panade — keeps the meatballs tender and prevents them from becoming dense.

In a large bowl, combine the ground chicken, mashed panade, Parmesan, garlic, parsley, lemon zest, salt, pepper, and red pepper flakes. Mix gently until just combined; avoid overworking the mixture. Form into 1-inch meatballs and place on the prepared baking sheet. Lightly brush or spray with olive oil and bake for 15–18 minutes, or until just cooked through and lightly golden.

While the meatballs bake, prepare the piccata sauce. Heat olive oil in a skillet over medium heat and add the butter. Once melted, whisk in the flour and cook for about one minute. Slowly pour in the chicken broth while whisking constantly until smooth. Bring to a gentle simmer and cook until slightly thickened.

Add the lemon juice and capers and simmer until the sauce is glossy and lightly reduced. Taste and adjust seasoning as needed.

Add the baked meatballs to the skillet and spoon the sauce over them. Let them simmer for 2–3 minutes so they absorb the lemon-caper flavor. The sauce should be silky and bright, coating the meatballs without becoming heavy.

Finish with fresh parsley and serve with lemon slices.