Name: Chicken Piccata Meatballs – Low Carb and Gluten Free Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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; 1/2 cup dry white wine; 2 Tbsp lemon juice; 2 Tbsp capers, drained and roughly chopped; 1/4 tsp lemon zest; 1/4 cup butter

Jump to Recipe

If you’ve been craving comfort food with a zesty twist, Chicken Piccata Meatballs – Low Carb and Gluten Free are about to become your new dinnertime obsession! Picture this: juicy, tender chicken meatballs kissed with bright lemon zest and nestled in a buttery white wine sauce bursting with capers. Every bite is a delightful balance of savory, tangy, and just a touch of briny goodness—all without the carb-heavy breading. Whether you’re gluten sensitive or simply craving a lighter, flavor-packed meal, this dish will make you forget everything you thought you knew about meatballs.

Ingredients You’ll Need

Chicken Piccata Meatballs – Low Carb and Gluten Free Recipe

Ingredients You’ll Need

Simplicity is truly key with Chicken Piccata Meatballs – Low Carb and Gluten Free. Each ingredient is there for a reason, working together to create those signature Italian flavors while keeping things healthy and accessible.

Ground chicken or turkey: Lean protein that soaks up all the vibrant flavors in every bite.
Almond flour: The gluten free swap that keeps the meatballs tender and moist, while adding a subtle nuttiness.
Egg: A natural binder to hold the meatballs together for that perfect, juicy texture.
Kosher salt: Enhances every single ingredient and keeps the flavors balanced.
Ground black pepper: Adds a gentle heat and earthiness to round out the dish.
Garlic powder: Infuses the meatballs with deep, aromatic savoriness.
Lemon zest: Lifts and brightens the entire dish, mirroring the notes of classic piccata.
Fresh parsley: Adds a fresh, vibrant color and a hint of herbal goodness.
Olive oil: Used for frying, it gives the meatballs rich golden edges and classic Mediterranean flavor.
Dry white wine: Builds the foundation of the sauce with complexity and a slight tang.
Lemon juice: The zingy backbone of traditional piccata sauce.
Capers: Little flavor bombs that bring an unmistakable salty-briny punch.
Butter: Swirled in at the end, it creates a silky, decadent finish for the sauce.

How to Make Chicken Piccata Meatballs – Low Carb and Gluten Free

Step 1: Mix the Meatball Ingredients

Start by grabbing a medium mixing bowl, and add your ground chicken or turkey, almond flour, egg, salt, black pepper, garlic powder, lemon zest, and parsley. Use your hands or a spatula to mix everything together until thoroughly combined. This blend is the heart of Chicken Piccata Meatballs – Low Carb and Gluten Free, promising the perfect balance of moisture, flavor, and zippy brightness from the lemon.

Step 2: Form and Cook the Meatballs

Shape the mixture into 15 evenly-sized meatballs. Heat the olive oil in a large nonstick skillet over medium heat, then gently add the meatballs. Sear them on all sides until they’re golden brown and cooked through, about 6 to 8 minutes. Don’t be afraid to turn them carefully for beautiful caramelization. Once done, transfer the meatballs to a plate and keep them warm; you’re about to make that irresistible sauce in the same pan!

Step 3: Deglaze and Build the Sauce

In the same skillet (don’t clean it—you want all those browned bits!), pour in the white wine. Bring it to a boil as you use a wooden spoon to scrape up all the flavorful meatball bits left behind. Toss in the chopped capers and pour in the fresh lemon juice, letting everything simmer and reduce by half for about 2 to 3 minutes. This forms the base of the sauce, drawing out those rich, tangy notes so essential to Chicken Piccata Meatballs – Low Carb and Gluten Free.

Step 4: Finish the Sauce and Combine

Remove the skillet from the heat and whisk in the lemon zest and butter until the sauce turns velvety smooth. Taste and adjust for extra salt or pepper if needed. Now, return the cooked meatballs to the skillet, spooning the sauce over the top so every one of them is luxuriously coated. Serve them hot and watch the sauce glisten—they’re absolutely irresistible.

How to Serve Chicken Piccata Meatballs – Low Carb and Gluten Free

Garnishes

Sprinkle extra chopped parsley over the top just before serving for a pop of color and freshness. If you want to double down on the citrus, add a few more pinches of lemon zest or arrange thin lemon slices around the platter. For a restaurant-style presentation, crack fresh black pepper over everything right at the table—it’s all about making Chicken Piccata Meatballs – Low Carb and Gluten Free look as vibrant as they taste.

Side Dishes

These meatballs truly shine alongside light, low carb sides. Think fluffy riced cauliflower to soak up that luscious sauce, wilted spinach with garlic, or even spiralized zucchini noodles. If carbs aren’t an issue for some guests, plain pasta or creamy mashed potatoes won’t go astray, either. No matter what, be sure there’s something to mop up every drop of piccata sauce!

Creative Ways to Present

Hosting a dinner party or looking for lunchbox inspiration? Try serving Chicken Piccata Meatballs – Low Carb and Gluten Free on tiny skewers with a drizzle of sauce for a sophisticated appetizer. Or pile them into lettuce wraps and top with tangy sauce for a fresh, hand-held twist. They even shine over a crisp salad for a light lunch bursting with lively flavors.

How to Serve Chicken Piccata Meatballs – Low Carb and Gluten Free

Serve this delicious recipe with your favorite sides.

Make Ahead and Storage

Storing Leftovers

Let any leftover Chicken Piccata Meatballs – Low Carb and Gluten Free cool to room temperature, then transfer them to an airtight container along with the sauce. They’ll keep beautifully in the fridge for up to three days, making them perfect for quick meals later in the week.

Freezing

To freeze, arrange the cooled meatballs (preferably without sauce for best texture) on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container for up to three months. Sauce can be frozen separately in small containers. For busy weeks, you’ll be glad to find these stashed in your freezer!

Reheating

When you’re ready to enjoy your Chicken Piccata Meatballs – Low Carb and Gluten Free again, reheat gently in a covered skillet over low heat, spooning the sauce over top until heated through. Add a splash of chicken broth or water if the sauce thickened up in the fridge. The microwave works too for individual portions, but the stovetop keeps everything at its most luscious.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works beautifully and brings just as much tenderness to these meatballs. Just be sure to use a ground turkey with a bit of fat—extra lean blends can get dry.

What’s the best way to keep the meatballs from falling apart?

The almond flour and egg do the heavy lifting here, binding everything together. Mix the ingredients until just combined and shape with gentle hands. Chilling the meatballs for a few minutes before frying helps them hold together even better.

Can I make this recipe dairy free?

You can! Swap the butter in the sauce for your favorite non-dairy alternative, like vegan butter or a splash of good olive oil. The result will be slightly lighter but still packed with all that classic piccata flavor.

What if I don’t have wine for the sauce?

No wine? No worries! You can substitute with low sodium chicken broth mixed with half a teaspoon of white wine vinegar or extra lemon juice for tang. The sauce will still be bright and deeply flavorful.

Is this recipe suitable for meal prep?

Definitely! Chicken Piccata Meatballs – Low Carb and Gluten Free taste even better the next day as the flavors meld. Whip up a batch on Sunday and enjoy effortless, tasty lunches or dinners during the busy week.

Final Thoughts

If you haven’t tried Chicken Piccata Meatballs – Low Carb and Gluten Free yet, you’re in for something truly delicious. This is the kind of recipe that feels both comforting and special, perfect for low carb eaters and anyone who craves bold, lively flavors in a cozy package. Gather your ingredients, pour yourself a glass of wine, and enjoy your new favorite way to do meatballs!

Chicken Piccata Meatballs – Low Carb and Gluten Free Recipe

★★★★★

5 from 7 reviews

Author: Mariam
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Enjoy the flavors of Chicken Piccata in a low carb, gluten-free version with these delicious Chicken Piccata Meatballs. Tender meatballs made with ground chicken and a zesty lemon caper sauce make for a satisfying meal.

Instructions

To make the meatballs: Combine the ground meat, almond meal, egg, salt, pepper, garlic powder, lemon zest, and parsley in a bowl. Form into meatballs and fry until golden brown.
To make the sauce: In the same pan, add white wine, lemon juice, and capers. Reduce by half, then whisk in lemon zest and butter until smooth. Season and serve over meatballs.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Pan-Frying
Cuisine: Italian