Name: Lemon Caper Chicken Piccata Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 lb ground chicken; 2 garlic cloves (minced); 2 garlic cloves (sliced thin); 1 shallot (grated); 2 tbsp capers (drained, rinsed, and rough chopped); 2 tbsp capers (drained and rinsed); 1 lemon (zested); 1 lemon (juiced); 2 eggs; 2 tbsp arrowroot flour (plus 1 tsp); 2 tbsp parsely (chopped, plus more for garnish); 2 tbsp of fresh dill (chopped, plus more for garnish); 1 cup chicken broth; 2 tbsp avocado oil; 1 tbsp ghee or butter; salt and pepper to taste

For the best chicken meatballs, try these easy Lemon Caper Chicken Piccata Meatballs. So simple to make, gluten-free, dairy-free, and Whole30 approved.

Meatballs are such a great weeknight meal for a few reasons. You can make a double batch (which is what I did in this recipe) and eat it for leftovers, makes a great lunchbox leftover for kids, and can even store in the freezer for another time to eat them. The whole family will love these meatballs.

One of my favorite chicken dishes is a delicious Chicken Piccata. I decided wo create some pretty epic meatballs using all of the same ingrediensts you’d use to make a traditional chicken piccata. They’re easy and pretty damn good. Here what you need!

Ingredients

ground chicken
lemon zest
lemon juice
capers
onions
parsley
dill
garlic
arrowroot flour
chicken broth
eggs

You can shop all your favorite pantry staple items from Thrive Market and get an extra 25% OFF your first order + a 30-day free trial membership when you sign up at Thrive Market! (Valid on orders $49+, max $20 discount).

FREEZING NOTES: After you’ve browned the meatballs let it cool completely and then freeze. When ready to bake, thaw, then cook it in a skillet with the lemon caper broth sauce to heat through for about 15-20 minutes on low.

Other Recipes

Lemon Caper Chicken Piccata Meatballs

A simple and fun spin on the classic chicken piccata recipe. These Lemon Caper Chicken Piccata Meatballs are such a delicious and tangy recipe that's gluten-free and paleo. They're ready in 30 minutes are make great leftovers.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 6

Ingredients

2 lb ground chicken
2 garlic cloves minced
2 garlic cloves sliced thin
1 shallot grated
2 tbsp capers drained, rinsed, and rough chopped
2 tbsp capers drained and rinsed
1 lemon zested
1 lemon juiced
2 eggs
2 tbsp arrowroot flour plus 1 tsp
2 tbsp parsely chopped, plus more for garnish
2 tbsp of fresh dill chopped, plus more for garnish
1 cup chicken broth
2 tbsp avocado oil
1 tbsp ghee or butter
salt and pepper to taste

Instructions

In a large bowl, add the ground chicken, minced garlic, grated shallot, rough chopped capers, lemon zest, eggs, arrowroot flour, parsley, dill, salt, and pepper. Mix the meat and form even meatballs using an ice cream scopper.
Heat a large cast iron skillet and add the avocado oil. Once the pan is hot, add the meatballs and brown for a few minutes per side. It doesn’t need to cook all the way through. Once browned on each side, remove and set aside.
In the same skillet, add the ghee and slced garlic. Cook for about 30-40 seconds. Then add in the broth, lemon, capers, 1 tsp arrowroot flour, and add the meatballs back in. Cover and cook until the sauce thickens a bit and the chicken cooks through (about 10 minutes).
Remove from the heat and add a little dill and parsley for garnish.

Keyword 30 Minute Meals, dairy-free, Easy Recipes, Family Meals, Gluen-Free, Lemon Caper, Meatballs, Paleo, whole30

Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.