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.
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.