Meatballs

• In a small bowl combine all the ingredients for meatballs except egg and ground chicken.
• Add the mixture to the ground chicken, followed by the egg and mix with your hands just until combined. Don't overmix!
• Using an ice cream scoop,  scoop the meat mixture and roll into meatballs with your hands.
• Heat 2 tbsp of vegetable oil in a non stick pan over medium high heat. Sear meatballs about 10 minutes (5 minutes per side) or until cooked through. Alternatively you can shake the pan instead of flipping meatballs. Once they are cooked, transfer to a large plate and cover with foil while making the sauce.

Piccata Sauce

• In the same pan melt butter and add garlic. Cook garlic until fragrant, about 50-60 seconds.
• Pour the chicken broth, followed by the cornstarch mixture and lemon juice. Season with crack black pepper and adjust salt to your liking. Cook until the sauce thickens slightly.
• Add capers and return the cooked meatballs back to the pan.  Allow to simmer for 2  minutes.
• Garnish with fresh parsley.
• Serve with mashed cauliflower, homemade pasta or mashed potatoes.