Chicken Piccata Meatballs

5 from 1 vote

All the flavors of chicken piccata in meatball form! I like to double the meatball part of the recipe and freeze them. Then just thaw overnight and sear before making the sauce.

Course Main Course

Cuisine Italian

Keyword caper, Chicken, dairy-free, dinner, italian, lemon, lunch, main, meatball, nightshade-free, nut-free

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 308kcal

Author Jenny Ross

Ingredients

Meatballs

1 pound ground chicken or turkey
2 green onions sliced thin
2 garlic cloves minced
2 teaspoons gelatin
1 tablespoon Worcestershire sauce
1 egg
1/4 cup pork panko
3 tablespoons Parmesan grated, or use 2 tablespoons nutritional yeast for dairy-free
1/4 teaspoon salt
1/8 teaspoon pepper fresh ground

Sauce

1 teaspoon avocado oil
2 garlic cloves minced
1/4 cup dry white wine optional, or use chicken stock
3/4 cup chicken stock
1 teaspoon gelatin
1 tablespoon gluten-free soy sauce
salt and pepper to taste
3 1/2 ounce capers 1 small jar, drained
1 tablespoon lemon juice
1 tablespoon butter or butter flavored coconut oil for dairy-free
2 tablespoons parsley minced, for garnish

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Instructions

In a large bowl, combine all meatball ingredients. Mix gently and shape into 16 meatballs.
Heat a large pan over medium-high heat. Add a teaspoon of avocado oil and add the meatballs. Cook until browned then rotate and continue cooking until golden, but not cooked through about 5-10 minutes total.
Add the garlic and cook until fragrant, about 1 minute then add the wine and cook until reduced by half. Add the chicken stock, and gelatin, and soy sauce. Cook for about 10-15 minutes, or until the sauce is reduced to about 1/4 cup and the meatballs are cooked through. The sauce should be slightly thick and cling to the meatballs. Off heat, stir in capers, lemon juice and parsley. Season to taste with salt and pepper. Serve the sauce over top of the meatballs. Serve with lemon slices, if desired.

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