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Easy Gluten-Free Chicken Piccata Meatballs Recipe

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4.1 from 5 reviews

This Easy Gluten-Free Chicken Piccata Meatballs recipe offers a delicious, tangy twist on traditional meatballs, combining tender ground chicken with lemon, capers, and a lightly thickened chicken broth sauce. Perfect for a quick weeknight meal, these meatballs are naturally gluten-free and pair wonderfully with mashed potatoes, gluten-free pasta, or steamed vegetables.

  • Total Time: 25 minutes
  • Yield: 15 servings (meatballs)

Ingredients

Meatballs

  • 1 lb ground chicken
  • 3 cloves minced garlic
  • 1 egg
  • 1/2 cup almond flour
  • 2 tsp nutritional yeast
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp lemon zest
  • 2 tbsp finely chopped parsley

For Cooking

  • 1 tbsp olive oil
  • 1 tbsp ghee or butter

Sauce

  • Juice from 1 lemon
  • 1 1/2 cups chicken broth
  • 1/4 cup capers
  • 1 tsp arrowroot powder
  • 1 tbsp water

Instructions

  1. Prepare Meatball Mixture: In a bowl, combine ground chicken, minced garlic, egg, almond flour, nutritional yeast, salt, pepper, lemon zest, and chopped parsley. Mix gently until just combined to avoid overworking the meat, which keeps the meatballs tender. Roll the mixture into 15-16 meatballs roughly 1.5 inches in diameter using a cookie scoop or your hands.
  2. Sear Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches if necessary and sear them for 4-5 minutes, turning regularly to brown all sides. They do not need to be fully cooked at this stage. Remove meatballs from the skillet and set aside on a plate.
  3. Prepare Sauce Base: Add ghee or butter to the same skillet. Use a wooden spoon to scrape up any browned bits from the pan – these add flavor to the sauce.
  4. Add Liquids and Capers: Pour in chicken broth, lemon juice, and capers. Stir well and bring the mixture to a boil over medium-high heat.
  5. Thicken Sauce: In a small bowl, mix arrowroot powder with water to form a slurry. Stir this slurry into the boiling lemon broth mixture to help thicken the sauce.
  6. Finish Cooking Meatballs: Return the meatballs to the skillet, coating them in the sauce. Reduce heat to medium and cook for another 6-7 minutes, or until the meatballs are cooked through and the sauce has thickened to your liking.
  7. Serve: Plate the meatballs with the sauce poured over them. They are excellent served over mashed potatoes or your favorite gluten-free pasta like Jovial spaghetti or tagliatelle. A side of steamed broccoli or other vegetables complements the dish well.

Notes

  • Be careful not to overmix the meatball ingredients to keep them tender.
  • Searing the meatballs first adds depth of flavor but does not fully cook them; they finish cooking in the sauce.
  • Arrowroot powder is a great gluten-free thickener; substitute cornstarch if needed.
  • If you prefer, you can substitute ghee with unsalted butter.
  • This recipe pairs well with gluten-free pasta or mashed potatoes for a hearty meal.
  • Adding fresh parsley in the meatballs provides a fresh, herbal note but can be omitted if unavailable.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Gluten Free

Find it online: https://dishiary.com/easy-gluten-free-chicken-piccata-meatballs-recipe/