DinnerMeats

BY CHEF KATIE MIST

Chicken Piccata Ricotta Meatballs

Warm and cozy on a chilly evening, satisfyingly savory, and fun to say. These Chicken Piccata Ricotta Meatballs are a welcome treat that are high in protein from both the chicken and bone broth, and packed with flavor that’ll have ‘em asking for seconds.

Chicken Piccata Ricotta Meatballs

Ingredients

• 1 pound ground chicken

• 4 ounces whole milk ricotta (or almond milk ricotta)

• 1⁄2 cup shallot, finely chopped

• 2 cloves garlic, finely chopped

• Zest of 1 lemon

• 1 egg

• 2 tablespoons capers, chopped

• 2 tablespoons Italian parsley, chopped

• Salt and pepper

• Extra virgin olive oil for cooking

• 1 large shallot, finely chopped

• 1⁄4 cup dry white wine (anything good enough to drink)

• 2 cups chicken bone broth

• 2 tablespoons butter, cut into 2 pats

• 2 tablespoons Italian parsley, chopped

• Juice of 1 lemon

• Salt and pepper

Instructions

1. Combine chicken through salt and pepper in a large mixing bowl, blend thoroughly.

2. Heat a pan over medium-high heat. When hot, add enough olive oil to coat the pan.

3. Add the meatballs, cook until browned on all sides and cooked through, about 10-12 minutes. Internal temp needs to reach 165.

4. Place cooked meatballs on a plate and set aside.

5. Reduce heat to medium and add shallots. Cook for about a minute, stirring occasionally.

6. Reduce heat if they begin to brown or burn.

7. Add wine and let it cook down for about 30-60 seconds, using a wooden spoon to scrape up any browned bits on the bottom of the pan.

8. Add broth and bring to a boil, let it cook down until it’s reduced to about 3⁄4 cup.

9. Reduce heat to medium. Add butter and swirl the pan until it’s melted. Stir in parsley, lemon juice, salt and pepper.

10. Taste for seasoning and add more salt in pepper if necessary.

11. Return meatballs to the pan, along with any juices that may have accumulated on the plate. Heat them through in the pan.

12. To serve, spoon the sauce over the meatballs.

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