HAVE A BALL

Weeknight-friendly, inexpensive, and anything but boring, these meatballs roll beyond traditional marinara. The great balls of flavor will be a hit on your dinner or party menu.

- KATLYN MONCADA,CARSON DOWNING,ANNIE PROBST

Chicken Piccata Meatballs

This reimagined Italian staple unites briny capers with bright lemon and rich Parmesan in meatball form.

For the juiciest results, use ground chicken that's a blend of light and dark meat.

Serve over cooked pappardelle with extra Parmesan (pregrated works well in this recipe).

HANDS ON 20 min. TOTAL TIME 40 min.

½ cup panko

½ cup grated Parmesan cheese

⅓ cup finely chopped fresh flat-leaf parsley

¼ cup half-and-half

1 large egg, lightly beaten

3 Tbsp. capers, drained and chopped

4 tsp. lemon zest

2 garlic cloves, minced (1 tsp.)

½ tsp. onion powder

1 lb. ground chicken (light and dark meat)

1. Line a large rimmed baking sheet with foil; lightly coat foil with nonstick cooking spray. In a medium bowl stir together panko, Parmesan, parsley, half-and-half, egg, capers, lemon zest, garlic, onion powder, 1 tsp. kosher salt, and ½ tsp. black pepper until well combined. Add ground chicken to panko mixture; stir or mix gently with your hands until just combined.

2. Shape chicken mixture into twenty 1½-inch balls (about 2 Tbsp. each). Arrange meatballs evenly spaced on prepared baking sheet. Chill 10 minutes.

3. Preheat broiler with oven rack in middle position. Broil meatballs until lightly browned and internal temperature registers at least 165°F, 8 to 12 minutes. Serves 4.

PER SERVING 307 cal, 17 g fat (6 g sat fat), 161 mg chol, 802 mg sodium, 12 g carb, 1 g fiber, 1 g sugars, 27 g pro