Creamy Lemon Chicken Piccata Meatballs

Instructions

1. Place Meatball ingredients in a bowl and mix to combine. If it’s too wet to form balls, add a touch of extra breadcrumbs or refrigerate.
2. Scoop up a heaped tablespoon and with slightly wet hands, roll into balls.
3. Heat oil in a non-stick skillet over medium high heat. Add half the meatballs and cook for 4 minutes, browning all over but still raw inside. Remove onto a plate, repeat with remaining meatballs.
4. Wipe skillet clean with paper towel. Reduce heat to medium.
5. Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth and cream.
6. Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.
7. Stir through parsley and capers. I like serving this with pasta with more parmesan cheese!