Recipe: VEAL PICCATA BAKED MEATBALLS

I love chicken piccata. So when I saw a recipe for veal piccata meatballs, I was pretty sure that it would be good. Trust, I was right.

Ingredients:

FOR THE MEATBALLS:

1 large egg

5 cloves minced garlic

1 teaspoon salt

1 teaspoon pepper

1 tablespoon lemon zest

½ cup almond meal

1/3 cup grated parmesan

1/3 cup chopped parsley

1 small onion finely diced

1 pound ground veal (

FOR THE PICCATA SAUCE:

1 tablespoon olive oil

3 cloves minced garlic

1/3 cup shallots, finely diced

3 tablespoons fresh lemon juice

½ cup white wine

1 cup chicken stock

1/4 cup capers, drained

2 tablespoons butter, cubed

1-2 tablespoons fresh Parsley, minced

Lo Note: I used coconut flour because I happened to have a surplus of it laying around.

Directions:

FOR THE MEATBALLS:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place a wire cooling rack over the baking sheet.

2. Combine veal, parm, almond meal, parsley, onion, egg, zest, garlic, salt and pepper in a large bowl. Mix until everything is combined.

3. Form the meatballs into  1 ½  inch balls. Place them on the wire rack over the parchment-lined baking sheet, spacing them evenly. Bake for 15 minutes.

FOR THE PICCATA SAUCE:

1. Add 1 tablespoon of olive oil and shallots to a large skillet and cook on medium heat for 2 minutes. Add the garlic and cook for 2 minutes, stirring frequently so it doesn’t burn.

2. Add the stock, white wine, and lemon juice and bring to a simmer for 7 minutes to reduce the pan sauce.

3. Add the baked meatballs to the sauce and cook for 5 more minutes.

4. Remove the pan from the heat and stir in butter, capers and parsley. Season to taste with salt and pepper, and serve.

Recipe inspiration found HERE.

This was super easy and SO tasty.  I think the next time, I’ll add more bonding ingredients because the meatballs kinda fell apart a bit after sitting in the piccata sauce for a while.  But I’ll definitely be making this again.