These were ok. I wouldn’t pick them over traditional chicken piccata. But I had to use up some ground chicken so figured I’d experiment. I think they would have been better if I didn’t get home late – they were starting to break up when we ate.
1 pound ground chicken
herbs de provence
2 tbsp milk
1/4 cup panko
1 cup chicken broth
juice of 1/2 lemon
2 tbsp capers
2 tsp cornstarch
1 tbsp olive oil
Combine bread crumbs and milk in a bowl and let sit for a minute or two. Add egg and beat egg for a minute. Add ground chicken and mix with salt and herbs de provence (to taste).
Heat oil in pan. Form mixture into balls and drop into pan. Let brown on all sides.
In crock pot, combine broth, capers, lemon and meatballs. Cook on low for eight hours.
When ready to serve, turn up to high. Combine cornstarch with a little water and stir in to thicken.