• 1 1/2 pounds ground chicken or veal
  • Zest of 1 lemon
  • 1/2 cup flat-leaf parsley, finely chopped
  • 4 cloves garlic, finely chopped
  • 4 tablespoons capers, chopped
  • 1/4 cup dry white wine
  • 1 cup fresh breadcrumbs
  • 1 egg, beaten
  • 1 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • Lemon wedges, to serve


Serves: 6-8 as an appetizer


Preheat oven to 400°F.

Place meat in a bowl and add lemon zest, parsley, garlic, capers, white wine, breadcrumbs, egg, cheese and EVOO, and mix to combine. Roll balls a little larger than walnuts with oiled hands or using a small ice cream scoop and place on a parchment-lined baking sheet.

Bake meatballs to lightly browned and cooked through, about 15-20 minutes.