Meatballs:
2 tablespoons olive oil
2 cloves garlic, finely minced
1/4 cup finely grated Parmesan cheese
zest of 1 medium lemon + set the juice aside for sauce
1 tablespoon chopped parsley
1 teaspoon Cavender’s Greek Seasoning
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
pinch of cayenne pepper
1 tbsp sour cream
1 lb package ground chicken
Sauce:
4 tablespoons butter
2 cloves garlic, finely minced
1 teaspoon cornstarch
1 cup low sodium chicken broth
1/4 cup fresh lemon juice (reserved from earlier)
2 tablespoons capers
To serve: chopped parsley
Method:
Heat olive oil in a large skillet over medium heat.
For the meatballs, combine all ingredients except sour cream and ground chicken in a medium mixing bowl. Use a whisk to combine.
Add sour cream, followed by ground chicken and use a fork to mix until just combined. Roll chicken mixture into balls that are about 1 1/2 tablespoons each, then add to skillet.
Cook for 6-8 minutes, turning every 2 minutes to ensure an even color. I like to gently shake the pan so that they roll around instead of me having to flip with a fork.
Transfer meatballs from skillet to a plate and tent with foil while finishing the sauce.
With the same skillet still over medium heat, add butter and garlic. Sauté until fragrant (1 minute), using a wooden spoon or whisk to scrape the golden chicken bits from the bottom of the skillet.
In a small bowl, combine cornstarch with 1-2 tablespons of the chicken stock until smooth. This is to prevent any lumps from forming since cornstarch reacts differently than flour.
Add this to the skillet first and whisk, followed by remaining stock, lemon juice and capers. Simmer for 2-3 minutes, then add meatballs and continue to simmer for another 5 minutes, tossing meatballs to coat with sauce. Sprinkle with fresh parsley and serve.
Cauliflower Mash
1 whole head of cauliflower, cut up into florets
2 tablespoons grass-fed butter
1-2 tablespoons heavy cream
1/4 cup finely grated parmesan cheese
pinch of nutmeg
kosher salt and black pepper
