Easy Gluten-Free Chicken Piccata Meatballs Recipe
These tasty, easy gluten-free meatballs are smothered in a lemon caper sauce and are everything you love about chicken piccata in a quick and easy 30-minute recipe! Simple ingredients, juicy meatballs, an easy dinner the whole family will love!
Servings: 15 meatballs
Equipment
- cookie scoop for meatballs (optional, but helpful)
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
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
Mary’s Tips & Tricks
- White Wine: You’ll notice I omitted the white wine from this recipe. I like to keep things simple and diet/lifestyle friendly, and these gluten-free meatballs are just as delicious without the wine!
- Baking Option: If you prefer preparing the meatballs by baking in the oven, follow the first instruction to make the meat mixture. Preheat your oven to 400 degrees. Then, place the meatballs onto a prepared baking sheet lined with parchment paper and bake for 20 minutes. The internal temperature should read 165 degrees on a meat thermometer. Prepare the sauce in a skillet according to Step 4 and place the baked meatballs in the sauce and finish them off as directed in Step 5.
- Dairy Free: This recipe can be made dairy free by substituting butter or ghee for vegan butter. The rest of the ingredients are dairy-free friendly.
Serving Tips
- Serve these gluten-free meatballs and sauce over mashed potatoes or gluten-free pasta, and garnish with fresh herbs! I love Jovial gluten-free spaghetti or Tagliatelle. A side of broccoli would pair nicely, as well!
Storage Tips
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or over the stove top.
- To freeze, cool the gluten-free meatballs completely. In an airtight, freezer-safe container lined with parchment paper, place the cooked meatballs in a single layer separated by parchment paper so they don't stick together. Freeze for up to 6 months!
- I do not recommend freezing the raw meatballs.
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