Chicken Piccata Meatballs (GF)
Juicy Chicken Piccata meatballs are pan-seared and finished in a bright, buttery lemon-caper sauce. This easy one-pan dinner is gluten-free, full of flavor, and an easy weeknight meal.
Servings: 4 people
Calories: 478kcal
Equipment
Ingredients
Meatballs
- 1 lb ground chicken
- ¼ cup grated parmesan cheese
- ⅔ cup gluten-free panko or breadcrumbs
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon lemon zest
Piccata Sauce
- 2 tbsps olive oil
- ½ stick butter
- 3 cloves garlic minced
- 1 tablespoon gluten-free all-purpose flour
- 1 cup chicken broth
- ¼ cup capers
- 2 tablespoon caper brine
- ¼ cup lemon juice
- salt and pepper to taste
Instructions
Meatballs
- In a large bowl, combine the ground chicken, parmesan cheese, panko, salt, pepper, garlic, and lemon zest.1 lb ground chicken, ¼ cup grated parmesan cheese, ⅔ cup gluten-free panko, ½ teaspoon Kosher salt, ¼ teaspoon ground black pepper, 1 tablespoon lemon zest
- Using 2 tablespoons of meat, or a 2-tablespoon cookie scoop, roll the meat into balls and place on a plate.
- Heat a large saute pan over medium-high heat and add the oil.2 tbsps olive oil
- Add the meatballs and brown them, turning every few minutes to ensure even cooking. Cook for about 6 minutes and then remove them to a clean plate.
Piccata Sauce
- In the same pan, add the butter and garlic.½ stick butter, 3 cloves garlic
- Once the butter has melted, whisk in the flour and cook for 1-2 minutes.1 tablespoon gluten-free all-purpose flour
- Slowly whisk in the chicken broth. Add the capers, caper brine, and lemon juice.1 cup chicken broth, ¼ cup capers, 2 tablespoon caper brine, ¼ cup lemon juice
- Simmer the sauce for 6-7 minutes. It will thicken as it cooks. Taste and season with salt and pepper.salt and pepper to taste
- Add the meatballs back to the pan and cook for another 5-6 minutes. The sauce should be thick.
- Serve.
Notes
Don’t overcrowd the pan when browning the meatballs. Work in batches if you need to for an even color.
Roll the meatballs gently—overworking can make them dense.
Use fresh lemon juice, not bottled, as it affects the taste.
The sauce will thicken slightly as it cools. A splash of broth can loosen it if reheating.
Store in an airtight container in the refrigerator for 2-3 days.
You can freeze these meatballs after browning them in the pan. Freeze them in an airtight container for up to two months. Defrost the meatballs. Make the sauce and simmer them until warm.
Nutrition
Calories: 478kcal | Carbohydrates: 25g | Protein: 24g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1187mg | Potassium: 651mg | Fiber: 2g | Sugar: 1g | Vitamin A: 426IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 1mg
