Chicken Piccata Meatballs

Ingredients for meatballs:

2 lbs. of ground chicken

2 large eggs whisked

1 tbsp of black truffle oil

3 tbsp of olive oil

1 cup of panko crumbs

¾ cups of grated parmesan cheese

1 tsp of onion powder

1 tsp each of salt and pepper

½ paprika

Directions for Meatballs:

In a large bowl, combine all the ingredients and mix (I find that this process worked more efficiently using an electric mixer with a paddle attachment). Pre-heat the oven to 400 degrees.

Fill a glass with hot tap water and wear vinyl gloves.  Use a 1-inch scoop, scoop the meatball mixture into the scoop. Release into your gloved hand and roll into a bit of a tighter ball.  Continue with this process, dip the scooper into the hot tap water for each iteration (this will help the meatball release for the scoop with ease).  Place on a parchment lined baking sheet.  Bake for 15 to 20 minutes oven. Remove from the oven and set aside while making the piccata sauce.

Ingredients for the piccata sauce:

5 tbsp salted butter

1 medium sweet onion finely chopped

1 tbsp of black truffle oil

1 tbsp of flour

16 ozs of low sodium chicken broth (I like to make my own broth by simmering a boneless/skinless chicken breast in water for 90 minutes).

1/3 cup of freshly squeezed lemon juice

1 3oz jar of capers drained (not rinsed)

1 tsp of dried parsley for garnish

Directions for the piccata sauce:

In a large skillet over medium heat, melt 4 of the 5 tbsp of butter until melted.

Add the chopped onion and cook for 5 minutes stirring frequently. Add the black truffle oil, followed by the flour, whisking until well incorporated. Cook for an additional minute.  Add slowly lemon juice and capers to the broth.  Let the sauce simmer over medium heat for 5 minutes or until it starts to thicken. Then add the final tbsp of butter.

Add the meatballs and cook an additional 5 minutes or until heated and cooked through (ensuring the internal temperature of the meatballs reaches 165 degrees).

Before serving, sprinkle on the dried parsley. Serve with instant pot risotto.