This delicious chicken piccata meatballs recipe combines the flavors of traditional chicken piccata with the convenience of bite-sized meatballs. They are a flavorful twist on a classic Italian dish that will leave everyone wanting more!
Seasoned chicken meatballs have a great balance of creamy butter, sharp lemon zest, and the salty pop of capers. It's a simple dish to make but packed with flavor.
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This was a huge hit with the Chief Taster who is partial to a chicken piccata. I loved how easy they were to make and they reheated well the next day. Although I will confess I added more garlic cloves than the recipe and the "aroma" was very present the next day!
Chicken meatballs in a lemon caper buttery sauce is flavorsome dish to make under 30 minutes. This is firmly on my quick dishes to keep the husband and guests fed with minimal fuss list!
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[feast_advanced_jump_to]What is chicken piccata?
Chicken piccata is a classic Italian dish that features chicken breasts that are pounded thin, dredged in flour, and then sautéed. After cooking the chicken, a sauce is made in the same pan using lemon juice, butter, capers, and sometimes white wine or chicken broth. The sauce is tangy and slightly creamy, which complements the mild flavor of the chicken beautifully.
We make a keto version of chicken piccata replacing the flour but keeping all the flavor. Chicken piccata is a harmonious dish with a sauce that beautifully balances richness, acidity, and a touch of herbal freshness, all enhancing the mild, tender chicken.
Ingredients
The ingredients for this recipe is much the same for keto chicken piccata minus the almond flour. We are using our keto panko bread crumbs recipe instead.
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- Chicken breasts - we used skinless and boneless chicken breasts, but you could use chicken thigh meat too as that is a flavorsome part of the chicken. Ground chicken can be used too.
- Keto Breadcrumbs - a great use of our keto breadcrumbs recipe but you could replace this with almond flour to help bind the chicken meatballs.
- Parmesan cheese - freshly grated adds flavor as well as helping to bind the meatballs.
- Capers - an essential salty ingredient for any piccata recipe.
- Garlic - added to both the chicken meatballs and the sauce.
- Lemon - the juice and rind of a lemon are a must ingredient.
- Stock - vegetable or chicken stock (broth) both work.
- Butter - adds a rich texture to the sauce.
- Parsley - serve with the finished dish as a garnish but adds a subtle flavor.
How to make chicken piccata meatballs
This is an easy keto chicken dish that can be made ahead of cooking too.
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Blend the chicken meatballs recipe in a food processor.
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Form into meatballs, then cook by frying or baking.
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Make the sauce.
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Add the meatballs to the sauce to simmer.
Recipe Tips
Pork rinds can be used as a replacement to the keto breadcrumbs.
If you don't like chicken, ground turkey can be substituted.
Once you add the sauce, let the meatballs simmer gently to absorb the flavors without falling apart. The acid from the lemon juice in the sauce will help tenderize the meatballs further, making them even more delicious.
If you are using ground chicken, it can sometimes be a bit dry. To keep your meatballs juicy, consider adding a small amount of heavy cream or an egg to the mixture. This will help bind the meatballs and add moisture.
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Storage
Although this dish is best served freshly made, any leftovers can be stored in the fridge. Once cool, place the chicken meatballs in an airtight container and store in the fridge. They should last up to 3 days. Reheat on the stove or in a microwave.
Freezing
You can freeze the chicken piccata meatballs. Once cooled, place them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. This prevents them from sticking together. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. It's best to thaw them overnight in the refrigerator before reheating.
What to serve with piccata chicken meatballs
I served these just by themselves for an easy dish, but you can pair them with other low carb side sides:
- Zucchini Noodles (Zoodles): Light and healthy, zoodles are a perfect substitute for pasta and beautifully absorb the lemony sauce of the meatballs.
- Cauliflower Rice: This is a versatile keto staple that mimics the texture of rice. It pairs well with the rich, tangy sauce of the piccata meatballs.
- Steamed or Roasted Vegetables: Try asparagus, green beans, or broccoli. These vegetables can be steamed, roasted, or sautéed and will add color and nutrition to your meal.
- Sautéed Spinach or Kale: Leafy greens like spinach or kale sautéed with garlic and olive oil make a simple, flavorful side that complements the bold flavors of the meatballs.
- Mashed Cauliflower: Creamy and comforting, mashed cauliflower with a bit of cream and butter can stand in for mashed potatoes and works well with the meatballs and sauce.
- Garden Salad: A crisp salad with mixed greens, cucumber, radishes, and a keto-friendly dressing like olive oil and vinegar can add a fresh, light component to your meal.
- Spaghetti Squash: Another great pasta alternative, spaghetti squash has a mild flavor that goes well with the strong lemon and caper tastes in the piccata sauce.
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More keto meatball recipes
There is something fun about making meatballs. Maybe it's the rolling in same size shapes that I like! Here are some other low carb meatball recipes to try:
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Chicken Piccata Meatballs
Ingredients
Meatballs
- 2 chicken breasts, skinless, boneless
- ⅔ cups keto panko breadcrumbs
- ¼ cup Parmesan, shredded
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1 tablespoon lemon rind
- ¼ cup fresh lemon juice
- 1 cup stock, vegetable or chicken
- ¼ cup capers
To Serve
- 2 tablespoons fresh parsley, chopped
Instructions
Make the chicken meatballs
- Place all ingredients into a food processor and blitz until the mixture is smooth and combined.
- Remove the mixture from the food processor and with a small cookie scooper, form meatballs.
- Lightly spray a large skillet or frying pan with oil and saute the chicken meatballs on a medium heat for 5 to 7 minutes. Set aside.
Make the sauce
- Heat 3 tablespoons of butter in the skillet and add the garlic. Cook for 2 minutes.
- Add the stock, lemon rind, lemon juice and capers. Simmer until the sauce thickens.
- Add the remaining tablespoon of butter and the chicken meatballs to the sauce. Cook for 5 minutes, spooning the sauce over the chicken meatballs occasionally.
- Serve with freshly chopped parsley and enjoy.
Notes
Nutrition
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