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!
TABLE OF CONTENTS
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
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
- 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!)
- 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).
- Add the ghee to the skillet and scrape up any brown bits on the bottom of the pan using a wooden spoon.
- 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.
- 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.
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
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!
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!
More Gluten-Free Meatballs!
Paleo Baked Butter Chicken Meatballs
Slow Cooker Buffalo Chicken Meatballs
Gluten Free Chicken Piccata Meatballs
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
- cookie scoop for meatballs (optional, but helpful)
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!
18 Comments on “Gluten-Free Chicken Piccata Meatballs”
Waited too long to make this recipe. So delicious and full of flavor. The meatball shape is a great alternative to this recipe! Crowd pleaser for my group of 6! Definitely will make it on the menu list again… and again and again!
Yay! Thanks Jessica!
I’ll take this meatball over any beef one. Moist, excellent flavor just by themselves. Served over Jovial tagliatelle w sautéed spinach on side. Simply delicious
Thank you Kathy!
I made this for dinner tonight – yum! And so easy! The lemon piccata flavor is great.
Thank you!
As always another great meal!! These were amazing! I did have a great lemon that was filled with lots of juice. When I tasted the sauce I just added more chicken broth and it was perfect! I added roasted broccoli as side dish as was suggested. I did add Mexican corn on the cob that complimented the lemon sauce!! I always know that Mary’s recipes will turn out and I have no problem trying them when I have guests! Thanks Mary!!!😍
Thank you Renee!!
Love these meatballs! Feel light and fresh, but tons of flavor. Good for my whole family!
Thanks, Nicole!
Yummy and easy! Meal prepped this for a few lunches and dinners this week and it heated up just fine. I made broccoli and mashed potatoes as sides and they were delicious coated in the sauce. Another winner!
Another delicious recipe!! I served it with hearts of palm pasta and green beans and it was 💯 will definitely make this again!
You cannot go wrong with this meal! Make a triple batch and have it for dinner, leftover for lunch and some for a quick save in the freezer. I’m Italian and typically make piccata from scratch- this is just as great!!! Also easy for someone who is a beginner!
Absolutely delicious! Do yourself a favor and add this to your menu NOW! Very easy to make. It was a hit with my whole family. It’s my new favorite MWL meal!
Made these for my family of six (4 adults sons and husband) EVERYONE loved them, one texted asking how I made them , one came in to my room after he came home late from work to say how good they were , and my husband said they were better the next day !( Of course I doubled the recipe ) so I had some extra …. def making again
Loved these! Whole family enjoyed over rice and side of broccoli
These were easy and delicious! My whole family enjoyed them. My husband and I had ours over kohlrabi noodles and our kids had pasta. I threw in some spinach as well. Will definitely make again!
These meatballs were a hit! I love to add capers to dishes and they added the perfect touch. The lemon added a nice, fresh taste too. I served them over some chickpea pasta. Thanks for sharing this recipe!