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I’ve been seeing these everywhere and I knew it was a sign I needed to try them myself! They did not disappoint 😍. These meatballs are packed with flavor from the lemon zest, garlic, and Parmesan, and simmered in a tangy, buttery sauce with capers. The wine and chicken broth create a rich base, while the fresh parsley adds a pop of color and freshness. Serve them over angel hair pasta for a complete meal...
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Combine ground chicken, 1/2 of the diced onion, breadcrumbs, Parmesan, eggs, chopped parsley, heavy cream, lemon zest, garlic, and salt/pepper in a large bowl.
Coat hands in olive oil to prevent sticking, and form the mixture into equal-sized balls.
Heat olive oil in a large sauté pan.
Cook meatballs on both sides until browned, and remove from pan. They do not have to be fully cooked yet, as they will continue cooking later.
Melt butter in the same pan and sauté the remaining diced onions until softened and fragrant.
Add wine and chicken broth to deglaze the pan, scraping off the brown bits.
Mix in lemon juice and capers.
Add meatballs back to the pan and continue cooking until fully cooked and tender.
Top with fresh parsley and serve over angel hair pasta.
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Coating your hands with olive oil makes it easier to form the meatballs without sticking.
Scraping the brown bits off the pan while deglazing adds extra flavor to the sauce.
You can substitute chicken broth with vegetable broth if preferred.
Can I use ground turkey instead of ground chicken?
Yes, ground turkey can be used as a substitute for ground chicken.
What type of wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best for this recipe.
Can I make this dish gluten-free?
Yes, use gluten-free breadcrumbs and ensure your chicken broth is gluten-free.
How do I know the meatballs are fully cooked?
The meatballs should reach an internal temperature of 165°F (74°C).
Can I freeze the meatballs?
Yes, you can freeze the cooked meatballs and sauce in an airtight container for up to 3 months.
