Go Back
Low-Carb Chicken Piccata Meatballs served with lemon and capers

Savory Low-Carb Chicken Piccata Meatballs

A delightful twist on the classic chicken piccata, these meatballs are low-carb, quick to prepare, and bursting with flavor from lemon and capers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken Opt for organic or free-range for the best flavor.
  • 1/4 cup grated Parmesan cheese Freshly grated for a richer taste.
  • 1/4 cup almond flour A great low-carb substitute for breadcrumbs.
  • 1/4 cup chopped parsley Fresh is best for brightness.
  • 1 large egg
  • 2 cloves garlic, minced
  • Salt and pepper to taste
For the Sauce
  • 1/4 cup unsalted butter
  • 1/4 cup lemon juice (about 1-2 lemons, freshly squeezed)
  • 1/2 cup chicken broth Low-sodium recommended.
  • 2 tablespoons capers Drained.
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the ground chicken, Parmesan cheese, almond flour, chopped parsley, egg, minced garlic, salt, and pepper. Use your hands or a spatula to mix until just combined—avoid overmixing to keep the meatballs tender.
  3. Using your hands, form the mixture into meatballs about the size of a golf ball. Place them on the prepared baking sheet.
Baking and Sauce Preparation
  1. Bake the meatballs in the preheated oven for approximately 20-25 minutes or until the internal temperature reaches 165°F (75°C) and they are golden brown.
  2. While the meatballs bake, melt the butter in a large skillet over medium heat. Add the lemon juice, chicken broth, and capers. Stir and let it simmer for about 5 minutes, allowing the flavors to meld together.
  3. Once the meatballs are cooked, transfer them to the skillet with the sauce. Gently toss to coat the meatballs in the lemony goodness.
Serving
  1. Garnish with additional chopped parsley, serve warm, and enjoy!

Notes

If the meatballs are too dry, consider adding a bit more chicken broth or some finely grated zucchini for moisture. Feel free to add Italian seasoning or crushed red pepper flakes for a bit of spice. You can substitute ground turkey or pork for the chicken. For a vegetarian version, use chickpeas blended into a paste as a base. These meatballs can be kept in the fridge for up to 3 days and also freeze well. To reheat, thaw overnight and warm in a skillet over low heat.