MEATBALL INGREDIENTS
¼ C dry bread crumbs
3 T milk
2 cloves garlic, minced
½ small onion, minced or grated
1 T soy sauce
Freshly ground black pepper
¼ C fresh parsley, minced
3 T grated parmesan cheese
¾ # ground turkey (I used 93% lean)
2 T olive oil
PICCATA SAUCE INGREDIENTS:
¼ C dry white wine
1 clove garlic, minced
½ C low sodium chicken stock
2 T fresh lemon juice
2 T capers, drained
2 T unsalted butter
Finish with an additional squeeze of lemon juice, lemon slices and chopped fresh parsley
METHOD:
Prepare the meatballs: In a large mixing bowl, stir together the breadcrumbs, milk, garlic, onion, parmesan, soy sauce and pepper. Mix until well incorporated. Add turkey and mix gently with wooden spoon or hands until just combined. Form mixture into balls and let rest, refrigerated for 10 minutes. This allows the panade mixture to work its tenderizing magic.
Heat 2 T of oil in a skillet over medium high heat until shimmering. Place meatballs in skillet and fry, turning occasionally, until golden brown on all sides. Scoot meatballs to one side of the pan while you prepare the sauce. (You can also remove them from the pan while you prepare the sauce, but I find this step unnecessary.)
Deglaze pan with wine and add minced garlic. Cook until garlic is fragrant and liquid is nearly gone. Add chicken stock and lemon juice. Reduce heat to medium low and move meatballs back to the center of the pan to finish cooking. Finish sauce by stirring in butter and capers. Once butter melts and is incorporated into the sauce, garnish with an additional squeeze of lemon juice to taste and chopped parsley.
Serve over mashed potatoes, rice or white beans.
Serves 2 with ample leftovers
