These Whole30 Chicken Piccata Meatballs are a quick and easy weeknight dinner that’s Keto, Paleo, and Whole30 friendly!
It’s true that meatballs tend to be more of a winter dish, but in my opinion, these Whole30 Chicken Piccata Meatballs are light and bright enough to be served all year long!
Keto, Paleo, and Whole30 diets aren’t going anywhere any time soon. While I don’t subscribe to any one particular way of eating, I do love to reset every now and then with a Whole30 or even hop on and off for a week or two here and there. We actually just got back from a trip to Charleston, SC and I plan on starting a round after Memorial Day weekend!
Chicken piccata is one of my favorite dishes. In its traditional form, it’s usually veal or chicken cutlets, that are dredged in flour, browned, then served in a sauce containing lemon juice, butter, and capers. These ingredients are also the basis of these meatballs.
These healthy chicken piccata meatballs are full of bright lemon flavor with a bite from the briny capers that feels like such a treat for a weeknight. The best part is that it’s such an easy recipe!
Whole30 Chicken Piccata Meatballs Ingredients & Subs
fresh garlic
lemons
fresh parsley
salt and pepper
red pepper flakes (optional)
almond flour — This is to help bind the meatballs, but if you’re not doing whole3o, you can just use panko bread crumbs. There’s also a paleo product called pork panko that’s ground pork rinds that you can also use.
egg
ground chicken — You could use ground turkey or veal if you prefer.
olive oil
For the Sauce
ghee — you can use butter if not Whole30.
arrowroot powder — this is pretty easy to find in most grocery stores these days, but you can use cornstarch if not Whole30.
low sodium chicken broth
fresh lemon juice
capers
How to Make Whole30 Chicken Piccata Meatballs
For the meatballs: whisk together all ingredients except the ground chicken and olive oil in a medium mixing bowl. Add ground chicken and mix until just combined. You don’t want to overwork the meat. Roll chicken mixture into balls that are about 1 1/2 tablespoons each, then set aside.
Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook for 6-8 minutes, turning every 2 minutes until brown all over. Transfer the meatballs to a plate and cover with foil while you make the sauce.
To make the sauce: Return the skillet (do not clean out!) back to medium heat and add ghee and garlic. Sauté for 1 minute, until the garlic is fragrant.
In a small bowl, combine arrowroot powder with 1-2 tablespoons of the chicken stock until smooth. Add the mixture to the skillet and whisk, followed by the remaining stock, lemon juice, and capers. Using a wooden spoon or whisk, scrape the browned bits from the bottom of the skillet. Simmer the sauce for 2-3 minutes, then add meatballs and continue to simmer for another 5 minutes, tossing meatballs to coat with sauce. Sprinkle with fresh parsley and serve with spaghetti squash.
What to serve with chicken piccata
If you’re not watching carbs or doing Whole30, these chicken piccata meatballs could easily be served with pasta. I like egg noodles, spaghetti or even orzo.
I serve this with my Slow Cooker Garlic Parmesan Spaghetti Squash! If trying to keep it Whole30, just omit the parmesan and use ghee and coconut or almond milk instead of butter and cream! If you’re Keto the original recipe works great! Spoon the sauce all over the meatballs AND the spaghetti squash.
Or perhaps my Air Fryer Salt and Vinegar Brussels Sprouts
How to freeze
Arrange meatballs in a single layer on a baking sheet without touching and freeze until solid. Transfer the meatballs to a freezer bag or freezer-safe airtight container. Freeze for 1-2 months.
More Whole30 Recipes
The BEST Whole30 Shepherd’s Pie
Whole30 Smoked Salmon Sushi Bowls
Whole30 Stuffed Peppers with Avocado Cashew Sauce
Whole30 Cuban Chicken and Cauliflower Rice
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
Whole30 Chicken Piccata Meatballs
Ingredients
- 2 garlic cloves, finely minced
- zest of 1 medium lemon
- 1/4 cup chopped parsley, plus more for finishing
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- pinch of red pepper flakes (optional)
- 3/4 cup almond flour
- 1 large egg
- 1 lb ground chicken
- 2 tablespoons olive oil
For the Sauce
- 4 tablespoons ghee (butter if not Whole30)
- 2 garlic cloves, finely minced
- 1 teaspoon arrowroot powder (cornstarch if not Whole30)
- 1 cup low sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
Instructions
- For the meatballs, whisk together all ingredients except the ground chicken in a medium mixing bowl. Add ground chicken and mix until just combined. You don't want to overwork the meat. Roll chicken mixture into balls that are about 1 1/2 tablespoons each, then set aside.
- Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook for 6-8 minutes, turning every 2 minutes until brown all over. Transfer the meatballs to a plate and cover with foil while you make the sauce.
- To make the sauce, return the skillet (do not clean out!) back to medium heat and add ghee and garlic. Sauté for 1 minute, until the garlic is fragrant. In a small bowl, combine arrowroot powder with 1-2 tablespoons of the chicken stock until smooth. Add the mixture to the skillet and whisk, followed by the remaining stock, lemon juice, and capers. Using a wooden spoon or whisk, scrape the browned bits from the bottom of the skillet. Simmer the sauce for 2-3 minutes, then add meatballs and continue to simmer for another 5 minutes, tossing meatballs to coat with sauce. Sprinkle with fresh parsley and serve with spaghetti squash.
Notes
See the blog post above.
