Chicken Piccata Meatballs

Chicken Piccata Meatballs

This recipe comes from our friend Mary at Mary's Whole Life. We love this delicious and tasty recipe for easy summer dinners. These chicken meatballs are packed with flavor and made with our pasture-raised chicken, zesty lemon, fresh parsley, salty capers and minced garlic, and are bound with almond flour—making them gluten free.



  • 1 Pound Pasture-Raised Ground Chicken
  • 3 Cloves Garlic, minced
  • 1 Egg
  • ½ cup Almond Flour
  • 2 tsp Nutritional Yeast
  • ¾ tsp Salt
  • ¼ tsp Pepper
  • 1 tsp Lemon Zest
  • 2 tbsp Finely Chopped Parsley


  • 1 TB olive oil
  • 1 TB Ghee or Butter
  • Juice from 1 lemon
  •  cups Chicken Broth
  • ¼ cup Capers
  • 1 tsp Arrowroot Powder
  • 1 TB Water


  1. Add meatball ingredients to a bowl and mix until just combined – don't overwork the meat! Roll into 15-16 meatballs (about 1.5 inches in diameter – you can use a cookie scoop).

  2. Add olive oil to a large skillet and heat over medium heat. Add the meatballs and sear for 4-5 minutes, cooking on all sides. Work in batches if you need to! Remove the meatballs and set them aside on a plate. (It's ok if they aren't cooked through, they will finish cooking in the sauce).

  3. Add the ghee to the skillet and scrape up any brown bits on the bottom of the pan using a wooden spoon.

  4. Add in the chicken broth, lemon juice, and capers. Stir and bring to a boil over medium high heat. In a small, separate bowl, stir or whisk the arrowroot powder and water together to create a slurry.

  5. Stir the slurry into the lemon broth mixture (this is to help thicken it). Add the meatballs back into the pan and continue to cook over medium heat for 6-7 minutes or until the meatballs are cooked through.

  6. Serve the meatballs and sauce over mashed potatoes or pasta. 

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