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chicken piccata meatballs in a skillet

Chicken Piccata Meatballs

Gluten-free chicken meatballs with no breadcrumbs and no butter, simmered in a lemon, white wine and caper sauce. Swap in ground turkey or pork and it works the same way.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Chill: 30 minutes
Total Time: 1 hour 15 minutes

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Course: Dinner Recipes
Cuisine: American Italian
Keyword: Chicken Piccata Meatballs
Servings: 4
Calories: 256kcal
Author: Anne Lawton

Chicken Piccata Meatballs

Equipment

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Ingredients

Meatballs

  • 1 pound ground chicken
  • 1/2 cup onion, minced
  • 2 cloves garlic, chopped
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1 egg, beaten

Sauce

  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • Fresh parsley, for garnish
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Instructions

  • Preheat the oven to 375°F and line a rimmed baking sheet with parchment.
  • Add the ground chicken, onion, 2 cloves of garlic, parmesan, and oregano, to a bowl and gently combine. Add the egg and mix until just combined.
  • Refrigerate the mixture for 30 minutes so it firms up enough to roll. Short on time? 15 minutes in the freezer works.
  • Wet your hands and roll the mixture into 1 1/2-inch meatballs. Arrange them on the baking sheet.
  • Bake for 15 to 20 minutes, until golden and the center reads 165°F.
  • While the meatballs bake, heat the oil in a skillet over medium heat. Add the remaining garlic and cook until it starts to soften.
  • Stir in the wine, broth and lemon juice. Reduce the heat to low and simmer.
  • Add the meatballs and capers to the sauce and simmer on low for 10 to 15 minutes. Garnish with parsley.

Notes

TIPS
Wet your hands right before shaping the meat mixture so it doesn’t stick while you roll the meatballs.
For more lemony flavor, stir in a teaspoon or two of lemon zest.
If you prefer a thicker sauce, whisk in a tablespoon of flour or arrowroot powder. Use arrowroot to keep it gluten-free.
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to 3 months. Reheat on the stove over low heat and add a splash of broth if the sauce has thickened.

Nutrition

Serving: 1 | Calories: 256kcal | Carbohydrates: 4g | Protein: 24g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 352mg | Potassium: 683mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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