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Chicken Piccata Meatballs 🍋🌱
If you’ve been following our CFC recipes for a while, you probably know that a lemony piccata-style dish is my FAVORITE comfort meal!
There are MANY different piccata recipes on our website currently for you to enjoy thanks to my personal obsession 🙂
I decided to try out ground chicken for this meatball piccata rendition since ground chicken has been on sale lately and cheaper than chicken breasts – I’m sure glad I did!
Salty, savory, briny goodness in every bite!
These are AWESOME for meal prep (so consider doubling the recipe)! I placed leftover meatballs in containers with riced cauliflower and drizzled a little piccata sauce on top. Stays good refrigerated for up to 4 days.
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this piccata to taste bright and fresh.
💡Want to get the most juice possible from each of your fresh lemons? Of course, we do!
🍋 Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Looking for more DELICIOUS piccata recipes?! Here you go:
- Salmon Piccata
- Artichoke Chicken Piccata
- Super Easy Chicken Piccata
- One-Pan Chicken Date Night Piccata
- Creamy Chicken Piccata
- 1 lb ground chicken or turkey
- 1 egg
- 1 Tbsp minced fresh parsley
- 2 fresh garlic cloves, minced
- 1/4 cup finely grated Parmesan cheese
- sea salt and ground black pepper, to taste
- 2 Tbsps avocado oil, or olive oil
- 2 Tbsp ghee/clarified butter, grass-fed butter, or unrefined coconut oil
- 2 fresh cloves garlic, minced
- 2 Tbsps GF flour, Arrowroot powder, or cornstarch
- 1-1/2 cups broth (any type)
- 1 large fresh lemon, juice & zest
- 2 Tbsps capers
- 2 Tbsps freshly chopped parsley
In a large mixing bowl add in your ground meat, egg, parsley, garlic, parmesan, and a pinch of sea salt and ground pepper. Mix/stir thoroughly to combine.
Scoop and form into even-sized meatballs. I often use a cookie scoop for this step.
Heat the oil in a large skillet over medium heat.
Cook the meatballs (flip them several times using tongs) until golden brown and cooked through, around 6-8 minutes depending on the size.
Set aside and cover to keep warm.
Meanwhile, in a small bowl, whisk the flour/Arrowroot powder and broth together until no visible lumps.
In the same preheated skillet over medium heat, add in the ghee or clarified butter and allow it to melt, Add in your garlic and quickly sauté for 30 seconds.
Pour in the broth mixture together with fresh lemon juice, zest, and capers. Stir through the bottom of the pan and allow the sauce to simmer for a couple of minutes to thicken.
Stir in the parsley, then return your cooked meatballs into the sauce and continue to cook for a minute or so to heat back up while spooning sauce over them.
Enjoy your meatballs with the sauce over brown rice, quinoa, or cauliflower rice.