First of all, let me tell you, this is probably the best ground chicken recipe I have ever tried. I know the chicken is just a vehicle to carry the other flavors but still…

I found the timing to be correct although don’t feel bad if the prep takes you a little bit longer, it’s better to have everything prepared to use before you start. I used boneless skinless chicken thighs because I feel they have more flavor but ground chicken from the store would be perfectly fine.

Pro Tip: Mastering Minced Capers

The recipe calls for 2 tbsp of minced capers. I suggest draining and rinsing the whole capers first, enough that once you mince them you are left with a full 2 tbsps. If you mince them first, you run the risk of rinsing the minced capers through your strainer!

A Game-Changing Meatball Method

I have never, for any recipe, seen or even thought to combine all the ingredients before adding the meat which almost always results in over working the meat. What a phenomenal idea, most certainly my new go-to for anything with beef, chicken, or turkey mince.

A Meatball Rolling Hack

I had a little difficulty getting the tiny meatballs to roll about evenly on my sheet pan so I used a strainer to “dust” the tray, I spread the meatballs on the tray, and then dusted them on top. That worked perfectly for me, I was able to roll them and coat them all evenly.

Serving Suggestions & Wine Pairings

I put one portion on the sourdough and one portion on the plate and used the sourdough as a complement, like pasta. I much preferred the second way. For me, the bread got soft but the crust stayed firm and it made it harder to enjoy. This would also be excellent paired with pasta.

Pair this with a bright, acidic white wine that can cut through the richness of the sauce and complement its lemon and caper flavors like a Sauvignon Blanc or a crisp Chardonnay.