How a “Meatball Mastermind” Makes Chicken Piccata Meatballs

Directions

• Add the meatball ingredients (except the olive oil) to a bowl and mix together with your hands.
• Form meatballs (about 1 oz. each)
• Add 1/4 cup of olive oil to a non-stick skillet over medium heat that is large enough to hold all the meatballs. 
• When the oil is shimmering, fry the meatballs on all sides until evenly browned (they will finish cooking in the Piccata sauce). 
• Remove meatballs to a paper-towel lined plate.
• Drain the oil from the skillet (do not rinse it). 
• Add the stock and put the heat to medium.
• When the stock begins to boil, scrape all the brown bits from the pan with a wooden spoon.
• Lower to a simmer add 2 tbs. of butter, the lemon juice and all the meatballs back in one layer.
• Continue to cook the meatballs in the sauce until done, turning every five minutes (about 15 minutes).
• Cut one meatball to be sure they are done and remove the meatballs to a plate. 
• Add 2 tbs. butter, parsley, capers, flour, and lemon zest to the skillet.
• Whisk together on low heat until the sauce thickens. 
• Add the meatballs back and simmer for 1 minute (spooning the sauce on the meatballs).
• Garnish with lemon slices and serve immediately.