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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!
What is there not to love about chicken piccata? A luscious white wine sauce that’s brightened even more by lemon juice? Yes, please! 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.
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!
Ingredients:
- Ground Dark Meat Chicken
- Salt and Pepper
- Garlic Powder
- Fresh Flat-Leaf Parsley
- Gluten-Free Panko
- Egg Yolk
- Lemon Zest and Juice
- Olive Oil
- Butter
- Garlic
- Red Pepper Flakes
- Cassava Flour
- Low-Sodium Chicken Broth
- Capers
Step-by-Step:
Step One: Make the Meatball Mixture
In a large bowl, mix to combine the ground chicken, salt, pepper, garlic powder, parsley, panko, egg yolk, lemon zest.
Step Two: Form the Meatballs
Once well combined, form into 1 ½-inch meatballs. Damp hands will make this easier as the chicken can be sticky.
Step Three: Brown the Meatballs
In a large deep non-stick 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.
Step Four: 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.
Step Five: Continue Cooking the Meatballs
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.
Step Six: Serve and Enjoy!
Serve however you prefer and top with additional parsley!
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!
looking for more piccata recipes? try these!
whole30 skillet chicken piccata
the best sheet pan chicken piccata
Chicken Piccata Meatballs
Ingredients
For the Meatballs:
- 1½ pounds ground dark meat chicken
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/4 cup gluten-free panko breadcrumbs
- 1 egg yolk
- zest of 1/2 lemon
- 2 tablespoons extra virgin olive oil
For the Sauce:
- 2 tablespoons unsalted butter (sub vegan butter for dairy-free)
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoons cassava flour (or all-purpose flour)
- 1/4 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 2 tablespoons capers, drained
- 1 tablespoon minced fresh parsley leaves, plus more for serving
- 2 tablespoons freshly squeezed lemon juice (from about 1/2 large lemon)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
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 non-stick 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 the heat to medium-low and melt the butter. Add the garlic, red pepper flakes, and cassava flour. Stir, toasting the flour, for 1 minute.
- While whisking, pour the wine into skillet to combine. Add the chicken broth, whisking constantly, until well combined. Add the capers, parsley, lemon juice, salt, and pepper. Stir to combine, then increase heat to a rapid simmer.
- Reduce the 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.
- Garnish with additional parsley, serve, and enjoy!
Notes
Freezer Tips:
- To freeze, let the meatballs cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
- To thaw, place the container in the refrigerator overnight. Reheat in the oven by placing the meatballs and sauce in an oven-safe dish, covering with foil, and baking at 350°F for about 20-25 minutes, or until heated through. Tossing occasionally to ensure even heating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
These are delicious! I make these often and they keep well for at least 4 days. They actually get better with time. I usually double the sauce recipe. I’m having my toddler grandbaby over and planning on introducing her to these. Do I need to be concerned about the wine in the sauce? I know alcohol cooks off, I could omit and add just chicken broth but I have never made it without the wine. What do you suggest?
It would definitely work with chicken broth in place of the wine if you’re nervous!
How difficult is it to find ground dark chicken meat? What do I need to look for?
It’s just labeled “ground turkey” vs. “ground turkey breast” — hope that helps!
My sauce got wayyy too thick. Any idea what I may have done wrong?
I’m so sorry to hear this! It’s possible that the heat was too high, which would cause it to thicken too quickly.