5 thick slices day-old or toasted Italian bread
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
1 cup minced mushrooms
1 Tbsp. minced parsley
1 Tbsp. grated lemon zest
2 lbs. ground chicken
2 large egg whites
½ tsp. ground black pepper
1½ Tbsp. olive oil
3 Tbsp. lemon juice
¼ cup dry white wine
2 Tbsp. cold unsalted butter.
Soak the bread in water for 1 minute. Thoroughly squeeze out all the liquid.
In a large mixing bowl, thoroughly combine the bread, shallots, garlic, mushrooms, parsley lemon zest, chicken, egg whites, and black pepper. Form into 2″ balls.
Heat the oil over medium heat in a large skillet. Add the meatballs and cover. Sauté for about 20 minutes until cooked through, turning occasionally to lightly brown on all sides.
Pour in the lemon juice and wine. Simmer uncovered until the liquid is reduced by half the volume, about 10 minutes. Remove from the heat. Add the butter and stir until melted. Serve hot.