Chicken Piccata Meatballs are a delicious twist on classic chicken piccata.
Add the chicken meatballs ingredients to a bowl. Mix to combine. Portion into meatballs. I got about 20 meatballs.
Heat 1 tbsp olive oil in a large skillet over medium high heat. Add in meatballs and cook for 2-3 minutes then flip and cook for 2-3 additional minutes.
You don't have to cook the meatballs through completely they will continue to cook in the sauce. Remove the meatballs from the pan and set aside.
To the same pan add the remaining tbsp of olive oil. Add in the onion and sauté for 3-4 minutes. Add in the garlic and sauté for an additional minute. Pour in the wine and deglaze the pan. Add in the chicken broth, capers and caper brine.
Bring to a simmer and return the meatballs back to the pan. Cook for 2-3 minutes or until the meatballs are cooked all the way through. Remove from the heat and stir in the lemon juice and parsley.
Serve immediately with fresh chopped parsley for serving!