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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!