Chicken Piccata Meatballs (GF)

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This recipe takes the classic lemon piccata sauce and gives it a comforting twist by pairing it with golden pan-seared chicken meatballs. These meatballs deliver the flavor of traditional chicken piccata without needing to pound a cutlet.

Meatballs are an easy weeknight dinner. I make the Meatball Parmigiana or the Keto Turkey Meatballs often. I love pairing all of these Italian recipes with a salad like the Burrata Caprese Salad or the Nectarine Tomato Salad for a light evening meal.

You will need the following ingredients to make this chicken piccata recipe:

Ingredient Notes

• Ground Chicken: I found that using lean ground chicken holds up well and absorbs the bright piccata sauce beautifully. I did test this with turkey, which was fine; but the taste of turkey was more prominent.
• Gluten-Free Panko: I am using gluten-free panko in the meatballs to keep the texture light and help the meatballs stay juicy. You can use a non-gluten free panko or even plain breadcrumbs in this recipe. I did test using seasoned breadcrumbs and found that I didn't like the flavor as it was overpowering.
• Capers: Their briny bite is classic piccata and ties the whole dish together. Capers are the unopened flower buds from the caper bush. They are brined and jarred. If you can't find capers, see my note below.

See the recipe card for quantities.

• Ground Chicken: You can use ground turkey in this recipe but when I tested this I found that taste was more savory and not quite as good with the sauce.
• Capers: If you don't like capers or you cannot find them, you can chop green olives and use the olives in it's place. I like Castelvetrano olives the best.
• Gluten-free Flour and Panko: You can use a non-gluten-free flour or panko. If you want to stay gluten-free but can't find flours and panko, you can substitute arrowroot or cornstarch to thicken the meatballs and sauce.
• Dairy-free: Leave out the parmesan cheese and swap the butter for a vegan butter.

How To Make Chicken Piccata Meatballs: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Make the meatballs by combining the ground chicken, parmesan cheese, panko, salt, pepper,garlic, and lemon zest.

Using 2 tablespoons of the meat, roll into balls and place on a plate.

Step 2: Heat the olive oil in a large pan and add the meatballs. Turn them every few minutes so they are browned evenly, about 6 minutes. Remove them and place on a clean plate.

Step 3: Make the sauce. In the same pan, add the butter and garlic. When the butter melts, whisk in the flour and cook for 1-2 minutes. Add the broth, capers, caper brine, and lemon juice. Simmer for 6-7 minutes until the sauce thickens. Taste and season with salt and pepper.

Step 4: Add the meatballs back into the sauce. Cook for another 5-6 minutes. Serve.

• Don’t overcrowd the pan when browning the meatballs. Work in batches for even color.
• The sauce will thicken slightly as it cools. A splash of broth can loosen it if reheating.

Roll the meatballs gently! Don't overwork the meat or they will become dense.

Yes. You can bake the meatballs at 400°F for 15–18 minutes. Add them back to the sauce once they’re cooked through and reheat for 3-5 minutes.

Yes. You can cook the full dish, then reheat gently on the stove with a splash of broth to loosen the sauce. Or, make the meatballs ahead of time and make just the sauce when you are ready to serve them. Reheat the meatballs in the sauce.

Try rice, mashed potatoes, gluten-free pasta, or roasted vegetables to soak up that lemony sauce. I like Smashed Fingerling Potatoes, or Roasted Heirloom Carrots as a side.

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