Instructions
1. Make the Meatballs:
- In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, Parmesan, parsley, salt, pepper, and onion powder. Mix gently until just combined.
- Roll the mixture into 1-inch meatballs (you should get about 16-18 meatballs).
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 8-10 minutes, turning occasionally. Remove from the skillet and set aside.
2. Make the Sauce:
- In the same skillet, melt the butter. Add the minced garlic and sauté until fragrant (about 30 seconds).
- Stir in the chicken broth, lemon juice, capers, salt, and pepper. Bring to a simmer and cook for 2-3 minutes.
- For a creamy sauce, stir in the heavy cream at this stage.
3. Combine:
- Return the meatballs to the skillet, spooning the sauce over them. Simmer for 5-7 minutes, allowing the meatballs to soak up the flavors.
- Garnish with fresh parsley and serve hot.
Serving Suggestions
- Pair with spaghetti, mashed potatoes, or a side of roasted vegetables.
- Serve with crusty bread to soak up the delicious sauce!
What do you think, Ashley? Is this close to how you made it, or do you have any special touches you’d add? 😊