Boil some pasta, because you’re going to want to savor every drop of this luscious lemony sauce dotted with tangy capers. Serve with a light, dry white wine and a tossed salad.
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
1 large egg
2 tablespoons whole milk
1/2 cup seasoned Italian breadcrumbs
1/2 cup chopped fresh parsley, divided
1 teaspoon Italian seasoning
11/4 pounds ground chicken
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
3 tablespoons all-purpose flour 11/2 cups chicken stock
1/3 cup freshly squeezed lemon juice
1/4 cup small capers, drained and rinsed
Vegetable oil spray
1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. While vegetables cook, whisk egg and milk in a mixing bowl, add breadcrumbs, 2 tablespoons parsley, and Italian seasoning, and mix well.
3. Add 1/2 of vegetable mixture and chicken to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides.
5. While meatballs brown, add butter to the vegetables remaining in the skillet over medium-high heat. Reduce the heat to low, stir in flour and cook, stirring constantly, for 2 minutes. Whisk in stock and lemon juice, and bring to a boil over medium-high heat, whisking constantly. Stir in remaining parsley and capers, and simmer 3 minutes, uncovered.
6. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes or until meatballs are cooked through and no longer pink. Serve immediately.
Note: The chicken mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat it in a 350°F oven, covered, for 15 to 20 minutes, or until hot.