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!
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…
Chicken Piccata Meatballs
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.