Chicken Piccata Meatballs with Cacio e Pepe

🍳 MAKE IT

• COMBINE the Parmesan, panko, egg, ¾ tsp pepper, ½ tsp salt, and lemon zest in a large bowl. ADD the ground chicken and MIX gently with your hands until thoroughly combined.
• ROLL the chicken mixture into 24 small meatballs, using moistened hands so the mixture does not stick.
• ADD ⅓ cup olive oil to a 12-inch nonstick skillet. ARRANGE the meatballs in an even layer in the cold skillet, then PLACE over medium-high heat.
• COOK the meatballs until well browned on the first side, about 4 minutes. TURN gently and BROWN on all sides, 4 to 6 minutes more. TRANSFER to a plate.
• ADD the minced shallot to the fat left in the skillet and COOK over medium heat until softened, about 30 seconds. STIR IN the flour and COOK for 1 minute.
• SLOWLY WHISK in 1 cup chicken broth. STIR IN capers, lemon slices, and lemon juice. BRING to a gentle simmer.
• RETURN the meatballs and any accumulated juices to the skillet. SIMMER until the meatballs reach 160°F, 3 to 5 minutes, turning halfway through.
• MEANWHILE, COOK the spaghetti until just shy of al dente. RESERVE at least 2 cups pasta water, then DRAIN.
• REMOVE the piccata skillet from high heat. WHISK IN butter cubes one at a time until the sauce is glossy. STIR IN parsley and KEEP warm over very low heat.
• TOAST the cracked black pepper briefly in a warm pasta pot or skillet, 30 to 60 seconds. ADD 1½ cups hot reserved pasta water and BRING to a simmer.
• ADD the drained pasta and TOSS vigorously. REMOVE from direct heat, then ADD Pecorino gradually while tossing constantly until creamy and glossy, adding more pasta water as needed.
• PLATE the cacio e pepe with the chicken piccata meatballs. SPOON lemon-caper sauce around the plate and FINISH with extra Pecorino, parsley, and cracked pepper.