Author Notes
A twist on chicken or veal piccata brought to the US sometime during the 1930's. —inpatskitchen
Ingredients
- For the meatballs
-
1 pound
Ground chicken or ground veal
-
1
egg
-
2
minced garlic cloves
-
1 teaspoon
salt
-
1 teaspoon
black pepper
-
1 teaspoon
dried oregano
-
1/2 cup
minced Italian parsley
-
3/4 cup
panko crumbs
-
3 tablespoons
extra virgin olive oil
- For the sauce and putting it all together
-
4 tablespoons
butter divided 2/2
-
3
cloves minced garlic
-
1 tablespoon
flour
-
1/2 cup
dry white wine
-
2 cups
chicken broth
-
The zest and juice of a juicy lemon
-
3 tablespoons
capers in brine
-
1/4 cup
minced Italian parsley
-
Salt and pepper if needed
Directions
-
Combine all the meatball ingredients except the olive oil in a mixing bowl. Cover and refrigerate for about an hour. Form 1 1/2 inch meatballs with the mixture and then brown in the olive oil in a large saute pan. Do this in batches if necessary. Remove from the pan.
-
In the same pan saute the garlic in 2 tablespoons of butter until fragrant. Stir in the flour and then the wine. Simmer for a minute or two. Stir in the broth and simmer for ten minutes.
-
Stir in the zest and juice of the lemon, the capers,and two tablespoons of butter. Return the meatballs to the pan. Simmer for about five minutes and sprinkle with the quarter cup of parsley. Salt and pepper if needed and then serve over the pasta of your choice.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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