Ingredients:
1 lb ground chicken (or turkey)
1/4 cup grated parmesan cheese
2/3 cup panko breadcumbs
4 cloves garlic, minced
1 tbsp lemon zest
2 tbsp olive oil
1/2 stick butter
3 cloves garlic, minced
1 tbsp flour
¼ cup 9°80° Pineapple Coconut
1 cup chicken broth
1/4 cup capers + 2 tbsp caper brine
1/4 cup lemon juice
Toppings: Drizzle with 9°80° Wild Cilantro and top with fresh cilantro, capers and lemon slices.
Instructions
In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.Using 2 tbsp of meat, roll into balls.
Heat a large sautepan over medium-high heat and add oil.
Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.
In the same pan, add butter and garlic. Once melted, whisk in flour.
Slowly whisk in chicken broth, 9°80° Pineapple Coconut, capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.
Add meatballs back to pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs.
Drizzle with 9°80¯ Wild Cilantro and add toppings.
Serve meatballs over pasta, rice, or enjoy as is.