Chicken Piccata Meatballs – Low Carb and Gluten Free

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

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5 from 6 reviews

• Yield: 5 servings 1x

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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.

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Ingredients

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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

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Instructions

To make the meatballs:

1. 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:

1. 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

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