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Meatballs Recipe

Name: Stallas Meatballs Recipe
Cook time: 50 min
Total time: 50 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 lb ground chicken (preferably 85/15); 1 cup panko breadcrumbs; 0.25 cup whole milk; 1 item large egg; 0.25 cup grated Parmesan cheese; 2 tbsp fresh parsley, finely chopped; 2 clove garlic, minced; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 2 tbsp olive oil (for frying); 3 tbsp unsalted butter; 1 clove garlic, minced; 2 tbsp capers, drained and rinsed; 2 tbsp fresh lemon juice; 1 tsp grated lemon zest; 0.5 cup low-sodium chicken stock; 2 tbsp heavy cream (optional, for silkier sauce); 0.25 tsp salt; 0.25 tsp black pepper; 1 cup cherry tomatoes, quartered; 0.25 cup red onion, very finely diced; 1 tbsp capers, drained and rinsed; 1 tbsp fresh lemon juice; 1 tbsp extra-virgin olive oil; 1 tbsp fresh parsley, chopped; 0.25 tsp salt; 0.25 tsp black pepper; 1 tbsp fresh parsley leaves, for garnish; 4 item lemon wedges

Inspired by Stalla

Time50m

Serves8

Ground Chicken, Lemon-Caper Sauce & Tomato, Caper, and Red Onion Relish

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Ingredients

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Chicken Meatballs

1 lb ground chicken (preferably 85/15)

1 cup Panko breadcrumbs

1/4 cup whole milk

1 item large egg

1/4 cup Grated Parmesan cheese

2 tbsp fresh parsley, finely chopped

2 clove Garlic, minced

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

2 tbsp olive oil (for frying)

Lemon-Caper Sauce

3 tbsp Unsalted butter

1 clove Garlic, minced

2 tbsp capers, drained and rinsed

2 tbsp fresh lemon juice

1 tsp grated lemon zest

1/2 cup low-sodium chicken stock

2 tbsp heavy cream (optional, for silkier sauce)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Tomato, Caper & Red Onion Relish

1 cup cherry tomatoes, quartered

1/4 cup red onion, very finely diced

1 tbsp capers, drained and rinsed

1 tbsp fresh lemon juice

1 tbsp extra-virgin olive oil

1 tbsp Fresh parsley, chopped

1/4 tsp Celtic sea salt

1/4 tsp black pepper

To Serve

1 tbsp fresh parsley leaves, for garnish

4 item lemon wedges

Method

Chicken Meatballs

Soak breadcrumbs

In a small bowl, combine panko breadcrumbs and milk. Let soak 5 minutes until softened.

Mix meatball ingredients

In a large bowl, add ground chicken, soaked breadcrumbs (including any milk), egg, grated Parmesan, chopped parsley, minced garlic, salt, and pepper. Using clean hands or a spatula, gently mix until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into approximately 1-ounce (about 2 tablespoons) balls to yield 20–24 small appetizer meatballs. Roll gently between your palms to form compact, evenly sized balls.

Brown meatballs

Heat a large skillet over medium heat and add olive oil. When oil shimmers, add meatballs in a single layer without crowding (work in batches if needed). Cook 2–3 minutes per side, turning gently to brown all sides until golden (they will not be fully cooked through). Remove browned meatballs to a plate.

Finish cooking

If skillet is oven-safe, transfer skillet to a 375°F (190°C) oven for 6–8 minutes until internal temperature reaches 165°F (74°C). If not oven-safe, cover and simmer on low for 6–8 minutes or transfer meatballs to a baking sheet and finish in the oven. Keep warm.

Lemon-Caper Sauce

Sauté garlic and capers

In a clean skillet over medium heat, melt 2 tablespoons butter. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the drained capers and sauté 1 minute to release flavor.

Make pan sauce

Add the chicken stock and lemon juice to the skillet, scraping up any browned bits from the bottom if you used the same pan as for meatballs. Bring to a gentle simmer and reduce by about half, 2–3 minutes.

Finish sauce

Lower heat and whisk in the remaining 1 tablespoon butter and the heavy cream (if using) until the sauce is smooth and slightly thickened. Stir in lemon zest, salt, and pepper. Taste and adjust seasoning. Keep sauce warm until serving.

Combine with meatballs (optional)

For a saucier appetizer, add the cooked meatballs to the skillet with the sauce and gently toss to coat. Warm together 1–2 minutes so flavors meld.

Tomato, Caper & Red Onion Relish

Mix relish

In a small bowl, combine quartered cherry tomatoes, very finely diced red onion, drained capers, lemon juice, olive oil, and chopped parsley. Season with salt and pepper and stir to combine.

Rest to meld

Let the relish sit at room temperature for at least 10 minutes (or up to 1 hour refrigerated) so the flavors marry. Taste and adjust salt or lemon as needed before serving.

To Serve

Arrange warm meatballs on a serving platter. Spoon a little Lemon-Caper Sauce over the meatballs (or serve sauce on the side) and top each meatball or a cluster with a teaspoon of the Tomato-Caper-Red Onion Relish. Garnish with fresh parsley leaves and serve with lemon wedges.