Garlic Chicken Meatballs

https://www.thekitchn.com/garlic-butter-meatballs-recipe-23689327

INGREDIENTS

• Finely grated zest of 1 medium lemon (about 1 ½ teaspoons)
• ½ cup finely chopped fresh parsley leaves (from ½ medium bunch), plus more for serving
• ½ cup panko breadcrumbs
• 3 teaspoons minced garlic (about 4 cloves), divided
• 1 large egg
• 1 ½ teaspoons kosher salt, divided
• ½ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• 1 ½ pounds ground chicken
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1 pinch red pepper flakes (optional)
• 2 tablespoons all-purpose flour
• ¼ cup dry white wine
• 1 cup low-sodium chicken broth
• Juice of 1 medium lemon (about 2 tablespoons)

DIRECTIONS

1. Stir the finely grated zest of 1 medium lemon, ½ cup finely chopped fresh parsley leaves, ½ cup panko breadcrumbs,1 ½ teaspoons of the minced garlic, 1 large egg, 1 ¼ teaspoons of the kosher salt, ½ teaspoon dried oregano, and ¼ teaspoon black pepper together in a large bowl.

2. Add 1 ½ pounds ground chicken and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in heaping 2-tablespoon portions (about 20) and roll between damp hands until a smooth ball forms.

3. Melt 2 tablespoons of the unsalted butter in a 12-inch frying pan or skillet over medium-high heat. Add the meatballs in a single layer and cook, turning occasionally, until browned and cooked through, and an instant-read thermometer inserted into the center of a meatball registers at least 165°F, about 12 minutes total. Transfer to a clean plate.

4. Reduce heat to medium, then melt the remaining 2 tablespoons unsalted butter in the pan. Add the remaining 1 ½ teaspoons minced garlic and 1 pinch red pepper flakes if desired. Cook until fragrant, about 30 seconds. Sprinkle with 2 tablespoons all-purpose flour and cook, stirring frequently, to remove the raw flour flavor, about 30 seconds.

5. Whisk in ¼ cup dry white wine, then scrape up the browned bits from the bottom of the skillet. Cook until the wine is reduced by half, about 1 minute.

6. Whisk in 1 cup low-sodium chicken broth, the juice of 1 medium lemon juice, and the remaining ¼ teaspoon kosher salt. Bring to a boil. Reduce the heat to maintain a simmer and cook until the sauce is slightly thickened, 2 to 4 minutes. Return the meatballs to the skillet and toss to coat. Garnish with more chopped parsley before serving.