Herb-Infused Chicken Meatballs with Pan Sauce

Makes 16 meatballs · 4 per serving

Steps

1. Step 1

   Make the herb butter: melt 2 Tbsp. unsalted butter in a small skillet over medium heat. Add the minced garlic and shallot and cook until soft and fragrant, about 2 minutes. Stir in the parsley, basil, and thyme, then scrape into a small bowl and refrigerate until cold, about 10 minutes. This step blooms the herbs and keeps the mixture cold so the meatballs stay tender.

   • 2 tbspcold unsalted butter
   • 3 clovesminced garlic
   • 1finely chopped shallot
   • ¼ cupchopped fresh parsley
   • 2 tbspchopped fresh basil
   • 1 tspchopped fresh thyme leaves

2. Step 2

   Preheat the oven to 425°F. In a large bowl, combine the panko and milk and let sit for 5 minutes until the crumbs are fully hydrated. Add the ground chicken, egg, Parmesan, salt, pepper, and the chilled herb butter. Mix with your hands just until evenly combined; overmixing makes the meatballs tough.

   • ⅓ cupwhole milk
   • 1 ½ lbground chicken
   • 1 largelarge egg
   • ½ cupgrated Parmesan cheese
   • 1 ¼ tspkosher salt
   • ½ tspblack pepper
   • 2 tbspunsalted butter

3. Step 3

   Roll the mixture into 16 meatballs about 1½ inches wide, packing them gently. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the meatballs in a single layer, turning, until deeply golden on all sides, 6 to 8 minutes total. Do not crowd the pan; work in batches if needed.

   • 2 tbspolive oil

4. Step 4

   Transfer the skillet to the oven and bake until the meatballs are cooked through and register 165°F, 8 to 10 minutes. Transfer the meatballs to a plate and pour off all but 1 Tbsp. of fat from the skillet.

5. Step 5

   Set the skillet over medium heat and pour in the white wine, scraping up the browned bits. Simmer until reduced by half, about 2 minutes, then add the chicken broth and simmer until slightly thickened, 3 to 4 minutes. Remove from the heat and whisk in the cold butter and lemon juice until glossy.

   • ½ cupdry white wine
   • ½ cupchicken broth
   • 2 tbspcold unsalted butter
   • 1 tbsplemon juice

6. Step 6

   Return the meatballs to the skillet and spoon the sauce over them. Taste and adjust with salt, lemon juice, or pepper as needed. Serve hot, scattered with extra parsley if you like. Leftovers keep refrigerated up to 3 days.

   • 1 ¼ tspkosher salt
   • 1 tbsplemon juice
   • ½ tspblack pepper
   • ¼ cupchopped fresh parsley