Veal Meatballs in Piccata Sauce

Preheat oven to 400 degrees F.

Place the saltines in a food processor and process until they are fine crumbs; transfer to a large mixing bowl.

Add the onion, garlic and parsley to the food process and process until everything is finely minced; transfer to the bowl with the bread crumbs.

Add the veal, parmesan cheese, egg, lemon zest and House Seasoning to the breadcrumbs.

Gently mix until all of the ingredients are combined. Be careful not to over-mix.

Form veal mixture into meatballs.

Place meatballs on a rimmed baking sheet and bake for 15 minutes or until an internal temperature of 160 degrees F.

Add 2 tablespoons of butter to a skillet over medium-high heat.

When the butter has melted, add the shallots and cook until translucent, about 3 minutes.

Add garlic and cook for 30 seconds.

Add wine and stir until it reduces by half, about 2-3 minutes.

Stir in flour and whisk until combined.

Whisk in chicken broth and lemon juice.

Simmer for 5 minutes.

Add capers and baked meatballs.

Simmer for 5-7 minutes to allow the sauce to thicken slightly.

Add remaining 2 tablespoons of butter and stir until melted and combined.

Top with fresh parsley.