Chicken Piccata Meatballs with Spaghetti

Ingredients for the Meatballs

• 1 pound of ground chicken

• 1 chopped garlic clove

• 1 tsp of Maani’s Chickpea Spice Blend

• 1 large egg

• 1 tsp of grated lemon zest

• 1 torn whole wheat bread soaked in milk

• 2 Tbsp of chopped Italian Parsley

• 2 Tbsp of chopped Capers (drain and rinse)

• 1/2 cup grated parmesan cheese

• 1/3 cup panko breadcrumbs

• ½ teaspoon freshly ground black pepper and 1/2 tsp salt

Ingredients for the Sauce

• 1 small onion chopped

• 2 Tbsp of all purpose flour

• 1 1/2 cup chicken broth

• 1 Tbsp capers, drained and rinse

• 2 Tbsp of freshly squeezed lemon juice

• 2 Tbsp fresh parsley chopped

• 1 Tbsp of better then bouillon chicken base

• freshly grated parmesan and parsley to garnish

• 2 Tbsp of olive oil

• salt and pepper to taste

Directions

1. Turn on the broiler

2. Combine torn bread soaked in milk, parmesan cheese, panko, egg, parsley, capers, garlic, lemon zest, salt, pepper, Maani’s Chickpea Spice Blend, blend all these ingredients together nicely.

3. Add the ground chicken and mix together until combine everything together.

4. Dampen your hands and form small round balls and place them on a prepared baking sheet.

5. Broil the meatballs until golden brown about 8 minutes.

6. While the meatballs are in the oven add 2 Tbsp of olive oil to a medium saucepan and place over medium high heat.

7. Add the onion and saute for approx 6 minutes and add in the flour and whisk until smooth.

8. While whisking, add the chicken broth, salt and pepper, bouillon base and lemon juice and keep stirring.

9. Reduce heat and add in the capers and let the sauce simmer for 5 minutes.

10. Add the meatballs to the sauce and coat them with the lemon sauce. Garnish with fresh parsley and parmesan cheese. You can serve this over orzo, a green salad, I served this dish over Ina Garten’s Spaghetti Aglio E Olio Recipe.. Enjoy!