These tasty gluten-free meatballs smothered in a lemon caper sauce are everything you love about chicken piccata in a quick & easy 30-minute recipe! An easy weeknight meal the whole family will love!

chicken piccata meatballs with gluten free pasta and broccoli on a white scalloped plate with parsley and lemon

What Makes This Recipe Great

There’s just something about meatballs! They’re quick, easy, and flavor-bursting with every bite. Kids and adults love them, and they’re easy to pair with a variety of sides.

These chicken piccata gluten-free meatballs are no exception! Juicy ground chicken, minced garlic, lemon, and capers come together to create a delicious twist on a much loved classic Italian dish!

Ready in just 25 minutes from prep to serving, this recipe will be a staple on your rotation in no time!

Ingredients Needed For Chicken Piccata Meatballs

ingredients for gluten free chicken piccata meatballs

Ground Chicken: You can also use ground turkey if you prefer, but sticking to the Chicken Piccata theme, I prefer ground chicken for this recipe.

Nutritional Yeast: This adds amazing flavor to the meatballs. You can easily find this at Trader Joe’s, Sprouts, and other local grocery stores.

Almond Flour: Almond flour is what binds these gluten-free meatballs and keeps them low carb! You can use your favorite gluten-free flour substitute, but my preference is almond flour.

Recipe Step by Step

steps for how to make chicken piccata meatballs
  1. Add meatball ingredients to a bowl and mix until just combined – don’t overwork the meat! Roll into 15-16 meatballs (about 1.5 inches in diameter – I use a cookie scoop!)
  2. Heat olive oil in a large skillet over medium heat. Add the meatballs and sear for 4-5 minutes, cooking on all sides. Work in batches if you need to! Remove the meatballs and set them aside on a plate. (It’s ok if they aren’t cooked through, they will finish cooking in the sauce).
  3. Add the ghee to the skillet and scrape up any brown bits on the bottom of the pan using a wooden spoon.
  4. Pour in the chicken broth, lemon juice, and capers. Stir and bring to a boil over medium-high heat. Stir in the arrowroot powder and water together to create a slurry. 
  5. Continue to stir it into the lemon broth mixture (this is to help thicken it). Add the meatballs back into the pan and continue to cook over medium heat for 4-5 minutes or until the meatballs are cooked through.
a skillet with chicken piccata meatballs with lemon as garnish

Mary’s Tips & Tricks

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or over the stove.

How to Serve: Serve these gluten-free meatballs and sauce over mashed potatoes or gluten-free pasta! I love Jovial spaghetti or tagliatelle. A side of broccoli would pair nicely, as well!

FAQs

Are these gluten-free meatballs also keto-friendly?

Yes! The carb count for 1 meatball with sauce is just 1 net carb per meatball! Serve with a keto side dish to keep this whole meal low carb!

Can I freeze these meatballs for later?

Yes! In a freezer-safe, airtight container, line with parchment paper, then place the cooked gluten-free meatballs in rows and layers separated by parchment paper so they don’t stick together. Freeze for up to 6 months!

close up of chicken meatballs with pasta

More Gluten-Free Meatballs!

Paleo Baked Butter Chicken Meatballs

Slow Cooker Buffalo Chicken Meatballs

Gluten-Free Italian Meatballs

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Gluten Free Chicken Piccata Meatballs

These tasty gluten-free meatballs smothered in a lemon caper sauce are everything you love about chicken piccata in a quick & easy 30-minute recipe! An easy weeknight meal the whole family will love!
5 from 15 votes
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Ingredients

Meatballs

  • 1 lb ground chicken
  • 3 cloves minced garlic
  • 1 egg
  • ½ cup almond flour
  • 2 tsp nutritional yeast
  • ¾ tsp salt
  • ¼ tsp pepper
  • 1 tsp lemon zest
  • 2 tbsp finely chopped parsley

Sauce

  • 1 tbsp olive oil
  • 1 tbsp ghee or butter
  • Juice from 1 lemon
  • 1 ½ cups chicken broth
  • ¼ cup capers
  • 1 tsp arrowroot powder
  • 1 tbsp water

Equipment

Instructions
 

  • Add meatball ingredients to a bowl and mix until just combined – don't overwork the meat! Roll into 15-16 meatballs (about 1.5 inches in diameter – I use a cookie scoop!)
  • Add olive oil to a large skillet and heat over medium heat. Add the meatballs and sear for 4-5 minutes, cooking on all sides. Work in batches if you need to! Remove the meatballs and set them aside on a plate. (It's ok if they aren't cooked through, they will finish cooking in the sauce).
  • Add the ghee to the skillet and scrape up any brown bits on the bottom of the pan using a wooden spoon.
  • Add in the chicken broth, lemon juice, and capers. Stir and bring to a boil over medium high heat. Stir the arrowroot powder and water together to create a slurry.
  • Stir it into the lemon broth mixture (this is to help thicken it). Add the meatballs back into the pan and continue to cook over medium heat for 6-7 minutes or until the meatballs are cooked through.
  • Serve the meatballs and sauce over mashed potatoes or gluten free pasta! I love Jovial spaghetti or tagliatelle. A side of broccoli would pair nicely, as well!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or over the stove.
How to Serve: Serve these gluten-free meatballs and sauce over mashed potatoes or gluten-free pasta! I love Jovial spaghetti or tagliatelle. A side of broccoli would pair nicely, as well!
Freezer instructions: Line a freezer-safe container with parchment paper, then place the cooked gluten-free meatballs in rows and layers separated by parchment paper so they don’t stick together. Freeze for up to 6 months!

Nutrition

Serving: 1meatball with sauce, Calories: 91kcal, Carbohydrates: 2g, Protein: 7g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 307mg, Potassium: 179mg, Fiber: 1g, Sugar: 1g, Vitamin A: 66IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg