Chicken Piccata Meatballs

Instructions

1. Combine the chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, about three-quarters of the parsley, and 1/4 cup breadcrumbs. Season with salt and pepper and add a small drizzle of olive oil. Mix only until combined.
2. Spread the remaining 1/4 cup breadcrumbs on a plate. Form the chicken mixture into small meatballs, about 1 heaping tablespoon each, and roll in the breadcrumbs.
3. Heat about 3 tbsp (45 mL) olive oil in a large nonstick skillet over medium heat. Sear the meatballs without crowding, turning until golden on all sides, about 3 minutes per side. They do not need to be fully cooked yet. Transfer to a paper-towel-lined plate.
4. Leave any rendered chicken fat in the pan. Add the butter or ghee and enough olive oil for the sauce, then add the remaining 3 minced garlic cloves and cook until fragrant.
5. Add the lemon juice, wine or broth, and capers. Season to taste and bring to a boil.
6. Reduce the heat to low, return the meatballs, cover, and simmer about 5 minutes, until cooked through and no longer pink in the center.
7. Sprinkle with the lemon zest and remaining parsley. Serve hot with plenty of sauce spooned over the meatballs.