Description
Chicken Piccata Meatballs are a delicious and easy-to-make dish featuring tender ground chicken meatballs cooked to golden perfection and then simmered in a bright, tangy lemon-caper sauce. This recipe offers a flavorful twist on classic Italian piccata, making it perfect for a quick weeknight dinner served over your choice of brown rice, quinoa, or cauliflower rice.
Ingredients
Meatballs:
- 1 lb ground chicken or turkey
- 1 egg
- 1 Tbsp minced fresh parsley
- 2 fresh garlic cloves, minced
- 1/4 cup finely grated Parmesan cheese
- Sea salt and ground black pepper, to taste
- 2 Tbsps avocado oil or olive oil
Sauce:
- 2 Tbsp ghee (clarified butter), grass-fed butter, or unrefined coconut oil
- 2 fresh cloves garlic, minced
- 2 Tbsps gluten-free flour, arrowroot powder, or cornstarch
- 1-1/2 cups broth (any type)
- 1 large fresh lemon, juice & zest
- 2 Tbsps capers
- 2 Tbsps freshly chopped parsley
Instructions
- Prepare Meatball Mixture: In a large mixing bowl, combine ground chicken or turkey, egg, minced parsley, minced garlic, grated Parmesan cheese, and a pinch of sea salt and ground black pepper. Stir thoroughly to evenly incorporate all ingredients. Use a cookie scoop or your hands to form the mixture into even-sized meatballs.
- Cook Meatballs: Heat avocado or olive oil in a large skillet over medium heat. Add the meatballs carefully and cook them, turning frequently with tongs, until they are golden brown on all sides and cooked through, approximately 6-8 minutes depending on meatball size. Remove meatballs from skillet and cover to keep warm.
- Make Sauce Base: In a small bowl, whisk together the gluten-free flour or arrowroot powder with the broth until smooth and no lumps remain.
- Sauté Garlic: Using the same skillet over medium heat, melt the ghee, grass-fed butter, or coconut oil. Add minced garlic and sauté quickly for about 30 seconds until fragrant but not browned.
- Simmer Sauce: Pour in the broth and flour mixture along with freshly squeezed lemon juice, lemon zest, and capers. Stir frequently, scraping the pan bottom to combine all flavorful bits and allow the sauce to simmer gently for a couple of minutes until it thickens slightly.
- Finish and Combine: Stir freshly chopped parsley into the sauce, then return the cooked meatballs to the skillet. Continue cooking for an additional minute or so to reheat the meatballs and coat them thoroughly with the luscious sauce, spooning sauce over the meatballs frequently.
- Serve: Serve the chicken piccata meatballs hot with your choice of brown rice, quinoa, or cauliflower rice to soak up the bright lemon-caper sauce.
Notes
- Ground turkey can be used instead of chicken for a slightly different flavor and texture.
- Ensure not to overcook the garlic in the sauce to avoid bitterness.
- Use gluten-free flour or arrowroot powder to keep the sauce gluten-free.
- Capers add a distinctive salty, tangy flavor characteristic of piccata, but they can be rinsed if you prefer less saltiness.
- Leftover meatballs are great for meal prep and reheat well in the sauce on stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
