Gluten-Free Chicken Piccata Meatballs

Y’all already know I am a big chicken piccata fan, so I had to turn those wonderfully bright flavors into a skillet meatball. Enter — Gluten-Free Chicken Piccata Meatballs!

Gluten-Free Chicken Piccata Meatballs

What is there not to love about chicken piccata? A luscious white wine sauce that’s brightened even more by lemon juice? Yes, please! 

Chicken Piccata Meatballs

For these Gluten-Free Chicken Piccata Meatballs, ground chicken is simply flavored with a few spices, lemon zest, and parsley then formed into meatballs. They are browned to golden perfection then set aside while you make your piccata sauce.

Chicken Piccata Meatballs

Just like the meatballs, your piccata sauce will come together easily with very few ingredients with all your classic piccata flavors. With a little butter, white wine, fresh parsley, capers, and a few other ingredients, your sauce will be ready in no time to then add your meatballs to it for a quick simmer to finish cooking. And while this sauce does use butter, you could easily substitute it with vegan butter to keep this recipe gluten-free and dairy-free!

I know this recipe is going to be a star on your weeknight dinner rotation and I can’t wait to see y’all cook this in your own kitchens! 

For more piccata recipes…

whole30 skillet chicken piccata

the best sheet pan chicken piccata

crockpot chicken piccata

halibut piccata

Chicken Piccata Meatballs

Chicken Piccata Meatballs
Serves: 4
5 from 1 vote
Total Time30 mins


For the Meatballs:

  • 1 ½ pounds ground dark meat chicken
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons finely chopped fresh flat leaf parsley
  • ¼ cup gluten-free panko
  • 1 egg yolk
  • Zest of ½ a lemon
  • 2 tablespoons extra virgin olive oil

For the Sauce:

  • 2 tablespoons butter (sub vegan butter for dairy-free)
  • 3 garlic cloves minced
  • ½ teaspoon red pepper flakes
  • 1 tablespoons cassava flour sub all-purpose flour
  • ¼ cup dry white wine
  • ¾ cup low-sodium chicken broth
  • 2 tablespoons capers drained
  • 1 tablespoon minced fresh parsley leaves more for serving
  • 2 tablespoons freshly squeezed lemon juice about 1 lemon
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


Prepare the Meatballs:

  • In a large bowl, mix to combine the ground chicken, salt, pepper, garlic powder, parsley, panko, egg yolk, lemon zest. Once well combined, form into 1 ½-inch meatballs. Damp hands will make this easier as the chicken can be sticky.
  • In a large deep skillet, heat the oil over medium heat. Once hot, add the meatballs in a single layer, working in batches as needed. Brown the meatballs on all sides, about 3 minutes per side. The meatballs do not need to be cooked through as they will finish cooking in the sauce. Once browned, set aside on a plate and continue until all the meatballs are browned.

Make the Sauce:

  • In the same skillet, reduce heat to medium-low and melt the butter. Add the garlic, red pepper flakes, cassava flour. Stir, toasting the flour, for 1 minute.
  • While whisking, pour wine into skillet to combine. Continue whisking and add the chicken broth until well combined. Add the capers, parsley, lemon juice, salt, and pepper. Stir to combine then increase heat to a rapid simmer.
  • Reduce heat to a light simmer then nestle the meatballs back into the sauce. Cover and cook until the meatballs are cooked through, 5 to 7 minutes.
  • Serve with additional parsley.



  • Reply
    September 25, 2022 at 12:02 pm

    5 stars
    Another winning Defined Dish recipe that will be on repeat for sure…my husband loved it! Made it with exact gluten free ingredients and added a bit more chicken broth to the sauce. Could not find dark meat chicken so I used ground Turkey. Thanks Alex!

    • Reply
      September 25, 2022 at 1:25 pm

      yay! Thank you, Peggy!

  • Reply
    September 24, 2022 at 12:24 am

    Could I just bake the meatballs?

    • Reply
      September 25, 2022 at 1:27 pm


  • Reply
    September 23, 2022 at 4:24 pm

    To make whole 30, I’m thinking; sub the Panko for almond flour and white wine for more broth? Or a better suggestion?

  • Reply
    Catherine Firmin
    September 23, 2022 at 4:24 pm

    This looks so amazing that I’d love to make it tonight! Where do we purchase ground dark meat chicken?

    • Reply
      September 23, 2022 at 6:32 pm

      I can typically find it at Central Market or Whole Foods! You can also ask the butcher to grind up chicken thighs for you!
      Ground Turkey thigh also works in this recipe.

  • Reply
    September 23, 2022 at 3:57 pm

    Looks delish… any idea what the nutritional info on this is?
    Im assuming eliminating butter would be the best way to lighten it up.

    • Reply
      September 23, 2022 at 6:31 pm

      I just added nutritional facts to the notes section for you 🙂

  • Reply
    September 23, 2022 at 1:25 am

    Love this! Any suggestions for what to serve them with?

    • Reply
      September 23, 2022 at 11:55 am

      I love to serve with a starch of some sort to enjoy more of that sauce/soak it up: mashed potatoes, pasta, or steamed white rice! and then I usually do a roasted asparagus or simple side salad! Enjoy!

  • Reply
    September 22, 2022 at 9:37 pm

    Could you make this as a freezer meal?

    • Reply
      September 23, 2022 at 11:56 am

      Yes!! This should freeze very well!

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