Step 1

In a medium mixing bowl, add 1 pound of ground chicken, 1 egg, 2 minced garlic cloves, ½ cup of chopped parsley leaves, and ¼ cup breadcrumbs. Next, season the meat mixture with 2 teaspoons of Italian seasoning, ½ teaspoon paprika, and a big pinch of kosher salt and black pepper (about ½ teaspoon each). Add a drizzle of extra virgin olive oil and mix to combine.

Step 2

Spread ¼ cup of the breadcrumbs onto a large plate. Form the chicken mixture into small meatballs, about 1 heaping tablespoon each. Roll each meatball in the breadcrumbs to coat.

Step 3

Coat a large nonstick pan with about 3 tablespoons of olive oil and set over medium-high heat. Once the oil is shimmering, arrange the meatballs in one layer. Next, brown or sear each meatball. To do this, turn and rotate the meatballs, occasionally until each side is golden brown, about 3 minutes per side. Once the meatballs are seared on all sides, transfer to a paper towel-lined plate. (They’ll still be somewhat raw in the middle, but we’ll finish cooking them shortly.)

Step 4

Turn the pan to medium heat. Add 3 tablespoons of olive oil and 2 tablespoons of ghee or butter. Whisk until melted, then add 3 minced garlic cloves and stir until fragrant. Whisk in the juice of 2 large lemons, ½ cup white wine, and ¼ cup capers. 

Step 5

Turn the heat to high to bring the sauce to a boil. Once boiling, lower the heat to low and nestle the chicken meatballs back into the pan. Toss or spoon a bit of the sauce on top. Cover and simmer until cooked through, about 5 minutes.

Step 5

Sprinkle on the zest of 1 lemon and 2 tablespoons of chopped parsley leaves. Serve the meatballs hot, topped with plenty of piccata sauce.