Ingredients
1/2 cup dry bread crumbs1/3 cup grated Parmesan cheese1 large egg, lightly beaten1 teaspoon garlic powder1/4 teaspoon salt1/8 teaspoon pepper1 pound ground chicken2 tablespoons canola oil, divided2 garlic cloves, minced1/3 cup chicken broth1/4 cup white wine1 jar (3-1/2 ounces) capers, drained1 tablespoon lemon juice2 tablespoons butterShredded Parmesan cheese and lemon wedges
Preparation
In a large bowl, combine the first 6 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape into 1-in. balls.
In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. In the same skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook 1 minute.
Add broth and wine to pan; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Add capers and lemon juice; bring to a boil. Add meatballs. Reduce heat; simmer, uncovered, until meatballs are cooked through, 5-7 minutes, stirring occasionally. Remove from heat; stir in butter until melted. Sprinkle with Parmesan cheese and serve with lemon wedges.
