Creamy Chicken Piccata Meatballs
What You Will Need
Ingredients
- 1 lb. ground chicken
- 1 large egg
- ¾ cup breadcrumbs
- 2 tsp. Lee Kum Kee Minced Garlic
- ½ cup chopped parsley
- ½ cup grated parmesan cheese
- 1 Tbsp. olive oil
- 3 Tbsp. unsalted butter
- ¼ cup capers, drained
Seasoning
- salt and pepper, to taste
Sauce Mix
- 1 Tbsp. all purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp. Lee Kum Kee Sriracha Chili Sauce
- 4 Tbsp. lemon juice
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?v=bWnzR-XOX40&feature=youtu.be
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Add the ground chicken, egg, breadcrumbs, Lee Kum Kee Minced Garlic, half of the parsley, parmesan, salt, and pepper in a large bowl. Mix the ingredients together until combined. Form heaped tablespoon sized meatballs.
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Heat a pan over medium-high heat. Add in the olive oil. Place the meatballs into the pan. Cook the meatballs for about 4 minutes, turning them every few minutes, so that all sides are golden. Remove the meatballs from the pan.
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Reduce the heat to medium. Add in the butter. Allow the butter to melt then whisk in the all purpose flour. Cook for 1 minute. Then add in the chicken broth, heavy cream, Lee Kum Kee Sriracha Chili Sauce, and lemon juice. Mix until combined and bring it to a simmer. Simmer for 5 minutes until the sauce thickens and the meatballs are fully cooked. Season with salt and pepper to taste.
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Mix in the remaining parsley and the capers. Remove the pan from heat and enjoy!
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