Menu Mashup: Chicken Piccata Meatballs

I love to try a classic dish with a twist. Here it is with this little keeper I found on Pinterest: Creamy Lemon Chicken Piccata Meatballs by Spend with Pennies. It's totally delish.

I make chicken piccata on the reg, but this little identity transformation is a yummy keeper.

Things I love it about it are as follows: I always have all the ingredients stashed in my pantry: Lemons, capers, breadcrumbs, garlic, broth and pasta. Parsley is always in my fridge or garden, and a package of ground chicken is often chilling in the freezer. Also, if you know you will be up against the clock at dinner time, mix the meatballs the night before. Fabulous.

So when you have no time to hit the store, fire up the stove and make this.

The sauce is so yummy. I use half and half instead of cream just for the sake of calories and heaviness. Gots to keep my girlish figure.

I served this over spaghettini, but I think it would work well with some orrechiette or fusilli action, too. Also, I always rock a salad on the side. Gotta eat that veg.

Creamy Lemon Chicken Piccata Meatballs
By Spend with Pennies
Makes 4 servings

Meatballs
1 pound ground chicken
1 egg
3/4 cup breadcrumbs
2 garlic cloves, minced
1/4 cup chopped fresh parsley
1/2 cup grated parmesan cheese
Salt and pepper

Sauce
1 Tbsp. olive oil
3 Tbsp. butter
1 Tbsp. all purpose flour
1 cup chicken broth
1 cup heavy cream
1/4-1/3 lemon juice

1/4 cup capers, drained

Chopped parsley, to garnish

Salt and pepper

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. Scoop up a heaped Tablespoon of meat and with slightly wet hands, roll into balls.

Heat oil in a non-stick skillet over medium high heat. Add half the meatballs and cook for 4 minutes, browning all over by still raw inside. Remove onto a plate, repeat with remaining meatballs.

Wipe skillet clean with paper towel. Reduce heat to medium.

Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth and cream.

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.

Stir through parsley and capers. I like serving this with pasta and with more parmesan cheese.

Please note: The Jersey Girl served this with a half pound  to three/fourths of a pound of spaghettini cooked to instructions per the box.  Sauce was thinned out with a ladle or two of pasta water. She used half and half in lieu of heavy cream.