Servings: 4

2 shallots, finely minced 2 shallots, finely minced
1/4 cup freshly grated Parmesan cheese ¼ cup freshly grated Parmesan cheese
1/4 cup half and half ¼ cup half and half
1 cup seasoned bread crumbs, divided 1 cup seasoned bread crumbs, divided
2 tablespoons finely minced parsley, divided 2 tablespoons finely minced parsley, divided
1 large egg 1 large egg
2 tablespoons capers, divided 2 tablespoons capers, divided
1 tsp lemon zest (my addition) 1 tsp lemon zest (my addition)
1 pound ground chicken 1 pound ground chicken
1 teaspoon kosher salt 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper
1/4 teaspoon garlic powder ¼ teaspoon garlic powder
3 tablespoons olive oil, plus more as needed 3 tablespoons olive oil, plus more as needed
1/4 cup white wine ¼ cup white wine
1 1/4 cups chicken stock 1 ¼ cups chicken stock
1 1/2 tablespoons fresh lemon juice 1 ½ tablespoons fresh lemon juice
3 tablespoons cold butter, cut into cubes 3 tablespoons cold butter, cut into cubes

Add half of shallots to a large bowl.
Stir in Parmesan cheese, half and half, ⅓ cup bread crumbs, 1 tablespoon parsley, lemon zest and egg.
Roughly chop 1 tablespoon capers and add to the bowl; add ground chicken.
Season with salt, pepper, and garlic powder.
Mix gently together until everything is well incorporated.
Add remaining bread crumbs to a work surface or shallow dish.
Form chicken mixture into 12 meatballs, rolling each one lightly in bread crumbs to coat and to help shape the meatballs.
Heat oil in a large deep skillet over medium-high heat.
Add meatballs to skillet and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if necessary.
Remove meatballs from skillet and set aside.
Add remaining shallot and capers to the skillet and cook stirring constantly, for 1 minute.
Pour in wine and stock and bring to a boil.
Return meatballs to the skillet, reduce heat, and simmer until liquid is reduced by half, stirring occasionally, to coat meatballs in the sauce, 6 to 7 minutes.
Once sauce is reduced, move meatballs to one side of the skillet and turn the heat to very low.
Whisk in lemon juice and cold butter, stirring constantly, until well incorporated and slightly thickened.
Stir in parsley and remove from heat.
Toss meatballs well with sauce and serve immediately.