My latest batch was what I dubbed chicken “not” piccata meatballs because ... in 1/4 cup dry white wine, then scrape up the browned bits from the bottom of the skillet. Cook until the wine ...

For the meatballs, lightly beat the egg in a ... For the sauce, pour the stock (or water and bouillon cube) and wine into a wide skillet and bring to a boil. Add the saffron, lemon zest, salt ...

Brown meatballs in batches; drain. Remove and keep warm. In the same skillet, heat remaining 1 tablespoon oil over medium ...