Picatta Balls

by Rachael Ray Show Staff 9:00 AM, December 11, 2014


Aired December 11, 2014

Serves 6-8 as an appetizer

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


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.