Meatball 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

Piccata Sauce Ingredients:

• 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

Meatball Instructions:

• Combine chicken through salt and pepper in a large mixing bowl, blend thoroughly.
• Heat a pan over medium-high heat. When hot, add enough olive oil to coat the pan.
• Add the meatballs, cook until browned on all sides and cooked through, about 10-12 minutes. Internal temp needs to reach 165.
• Place cooked meatballs on a plate and set aside.
• Reduce heat to medium and add shallots. Cook for about a minute, stirring occasionally.
• Reduce heat if they begin to brown or burn.
• 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.
• Add broth and bring to a boil, let it cook down until it’s reduced to about 3⁄4 cup.
• Reduce heat to medium. Add butter and swirl the pan until it’s melted. Stir in parsley, lemon juice, salt and pepper.
• Taste for seasoning and add more salt in pepper if necessary.
• Return meatballs to the pan, along with any juices that may have accumulated on the plate. Heat them through in the pan.
• To serve, spoon the sauce over the meatballs.