This week’s low carb Chicken Piccata Meatball recipe is based on a classic Italian recipe that we just can’t get enough of! If you’ve never heard of Chicken Piccata, it’s usually made with a breaded chicken breast cutlet (sometimes pork), served with a lemon and caper flavored butter sauce.
It’s simple to make, but super flavorful – with a tangy, briny thing going on in the sauce that will have you wanting to lick your plate clean.
When I used to make Chicken Piccata the traditional way, I’d usually serve it with rice pilaf or risotto. So for this low carb chicken piccata meatball recipe I used a simple cauliflower “rice” as a base for the meatballs, which gives a lovely texture.
The tangy and delicious Piccata sauce poured over the top complements both elements perfectly.
I made this keto chicken piccata meatball recipe and the Turkey Saltimbocca Meatballs on the same day a couple of weeks ago, and it was impossible to pick a favorite between the two! I haven’t enjoyed eating leftovers that much in awhile!
Hopefully you’ll agree that this low carb chicken piccata meatball recipe is a winner – let me know what you think if you try them!
Chicken Piccata Meatballs – Low Carb and Gluten Free
- Yield: 5 servings 1x
Description
A delicious low carb and gluten free meatball recipe inspired by the classic Italian dish Chicken Piccata. Savory chicken meatballs with a tangy sauce of lemon and capers.
Ingredients
For the meatballs:
- 1 lb ground chicken or turkey
- 1/3 cup almond flour
- 1 egg
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/2 tsp lemon zest
- 1 tsp fresh parsley, chopped
- 2 Tbsp olive oil for frying
For the sauce:
- 1/2 cup dry white wine
- 2 Tbsp lemon juice
- 2 Tbsp capers, drained and roughly chopped see example
- 1/4 tsp lemon zest
- 1/4 cup butter
Instructions
To make the meatballs:
- Combine the ground meat, almond meal, egg, salt, pepper, garlic powder, lemon zest, and parsley together in a medium bowl and mix thoroughly. Form into 15 meatballs. Heat the olive oil in a nonstick pan and fry the meatballs until golden brown and cooked through. Remove the meatballs and set aside.
To make the sauce:
- In the same pan as you cooked the meatballs, add the white wine and bring to a boil, scraping all of the meatball bits off of the pan and into the wine. Add the lemon juice and capers and reduce by about half (2-3 minutes). Remove from the heat and whisk in the lemon zest and butter until melted and smooth. Season with salt and pepper to taste. Serve the meatballs and the sauce hot – over cooked, riced, cauliflower if desired.
Notes
Approx nutrition info per serving: 323 calories, 21g fat, 2g net carbs, 26g protein
**This info does not include the optional cauliflower suggested for serving.
Nutrition
- Serving Size: 3 meatballs, 1.5 Tbsp sauce
New to the low carb lifestyle and need some help? Try my free 3 day kickstart plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
In other news, for a limited time I’m bundling my Amazon best-selling e-book The Gluten Free Low Carber with my first two issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!
You’ll get over 75 original recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so! Need some low carb side dish recipes to complement your ham or turkey? Or some decadent low carb dessert recipes to WOW your guests??? I’VE GOT YOU COVERED!
Get more information on the books here, or simply click the Add to Cart button to download now!
All three for just $9.99!
BC Marks says
These meatballs were so very delicious that I could have made a triple batch and eaten them all myself!!
I used ground turkey and followed the directions to a tee. Loved the sauce. A real keeper.
★★★★★
Mellissa Sevigny says
So happy you loved them, thanks for taking the time to rate and comment!
Calvin says
Really unique meatballs, I haven’t made my own in so long.. chicken is great protein
KetoKitty says
For anyone who’s Wondering, you don’t need the almond flour or the egg. I made several of her meatball recipes, and as long as you don’t overcook them, they’re great. Just to save a little on that pricey almond flour. :)
Kate says
These are amazing! For us one recipe can feed 3. Our kids love these too!
Julie says
Hi Mellissa – I made these chicken balls – didn’t have white wine so i used chicken broth and added in a bit of cooked crumbled bacon into the sauce – i could eat this every day it was so good!! thanks for the recipes and the inspiration.
★★★★★
Jill says
What is the purpose for the almond flour in the chicken piccata meatballs?
Mellissa Sevigny says
It bulks them up and makes them more tender when cooked so they aren’t rock hard balls of meat when they are done!
Jenny says
Wow! Thank you so much for sharing all your hard work. I am new to all to the low carb way of eating but need to do it for my health. But I have to be honest, I was feeling so bored so this discovery is fantastic. Thank you !
Pat says
First, so happy to hear you will be moving and be well again. Cannot imagine the torture you have endured with such severe allergies. On the downside, I just moved recently. If you think your allergies were painful, get ready for “moving exhaustion”. If I had waited any longer, I don’t think I could have physically handled it.
Last but not least, I made these wonderful meatballs last night. Oh sublime, especically the sauce and will not mind eating leftovers again today. I served over cheesy pureed cauliflower. I’m making myself hungry just writing about them. Next I plan to try the Saltimbaco meatballs with fresh sage. Tis the season for sage.
Sally says
If you don’t mind, could you tell me about the cheesy cauliflower.. parm? cheddar? or other cheese?
was it a good complement to the meatballs? Many thanks!
Mellissa Sevigny says
I used parm and it was great!
Lisa says
Dahlonega is lovely – moved here from London last year. Sky is so big and blue, air is SO clean – hope you will love it! And yes the local wineries are a definite bonus.
Eric says
Best of luck with the move. Moving is the pits, but at least you have something to look forward to – being able to breathe! I’ve never heard of the Groundsel tree, but lucky you managed to identify it as the culprit. Well done.
Mellissa Sevigny says
Thanks Eric, I laughed when I read your comment, thinking if we didn’t move I’d have to rename the blog “I can’t breathe…I’m still hungry”!” Ha ha! :). I’d never heard of the groundsel tree either but I’ve been researching local allergens for months and finally narrowed it down by the process of elimination! It’s a relief to have a plan and know that I’ll be able to live and breathe normally again soon!
anita says
Congrats on your move! I really do pray that helps with all of your allergies. That area is gorgeous! You’ll have to low carb/ketofy all the German recipes they cook in Helen (you must go to Oktoberfest next year!). We go there often and love it there – good food, good wineries, etc. Have a blast!!!
Mellissa Sevigny says
Thanks Anita! We were just in Helen last week – it’s such a cute little town! I’m looking forward to getting to know the area better once we’re settled!