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A low carb and gluten free meatball recipe from Mellissa Sevigny of I Breathe Im Hungry

Chicken Piccata Meatballs – Low Carb and Gluten Free

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5 from 5 reviews

  • Yield: 5 servings 1x


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.



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


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.


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.


  • Serving Size: 3 meatballs, 1.5 Tbsp sauce

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