Whole30 Chicken Piccata Meatballs
These light and lemony chicken meatballs and sauce are grain-free and dairy-free, making them Whole30 compliant!
Equipment
- 1.75-2" cookie scoop can use round tablespoon measurement instead
Ingredients
for chicken meatballs
- 1 lb. ground chicken thigh
- 1 egg
- 2 cloves garlic minced
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- zest from 1 lemon
- 1/4 cup chopped fresh parsley leaves
- 1/2 cup almond flour
- avocado oil cooking spray
for sauce
- 3 tbsp. ghee divided
- 2 cloves garlic minced
- 1 cup low sodium chicken broth
- juice from 1/2 a lemon
- 2 tbsp. capers
- 2 tsp. arrowroot powder can sub cornstarch if not Whole30
Instructions
- Preheat your oven to 375º.
- For meatballs: in a mixing bowl, combine egg, minced garlic, salt, pepper, lemon zest and chopped parsley together with a fork. Add in ground chicken and almond flour and mix to combine - try not to over-mix!
- Line a baking sheet with foil and spray lightly with avocado oil cooking spray. Using cookie scoop, scoop out meatball mixture and form meatball. Continue to make 17-18 meatballs.
- Spray tops of meatballs with a little more cooking spray then place into oven. Cook for 18-20 minutes or until cooked through & no longer pink.
- In a small bowl, combine arrowroot powder with 2 tbsp. chicken broth and whisk to combine. Set aside.
- While meatballs cook, heat 2 tbsp. ghee in a skillet over medium heat. Add minced garlic and cook for 1 minute before adding in chicken broth, lemon juice and capers. Lower heat to simmer then whisk in arrowroot/chicken broth slurry. Let sauce thicken over low heat then add last tbsp. of ghee in before adding meatballs.
- When meatballs finish cooking, place them in sauce to serve. Add more chopped parsley over top! Can serve alone or with sauce over mashed potatoes, zoodles or hearts of palm noodles!
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