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Chicken piccata meatballs served over mashed potatoes with lemon slices and fresh parsley on a white speckled plate with gold serving ware; off to the side, a ramekin with fresh chopped parsley and more lemon slices

Chicken Piccata Meatballs

  • Author: Aubrey
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


Juicy oven-baked chicken piccata meatballs served in a vibrant lemon caper sauce is the gluten-free comfort food you didn’t know you needed! Perfect for busy weeknights or meal-prepping.



1 lb ground chicken
1 egg
½ cup gluten free bread crumbs
½ cup grated parmesan
2 tbsp chopped parsley
1 tbsp capers
8 oz chicken broth
1 lemon, sliced thinly
1 tsp arrowroot or cornstarch
2 tbsp cold water
2 tsp salt
1 tsp pepper


  1. Preheat the oven to 425. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the chicken, bread crumbs, egg, cheese, 1 tbsp of parsley, and 1 tsp of salt until well combined.
  3. Form into meatballs and place on the prepared baking sheet.
  4. Bake for 20 minutes.
  5. Meanwhile, make the sauce by adding the chicken stock, lemon slices, and capers to a sauce pan. Bring to a simmer.
  6. Mix water and cornstarch or arrowroot into a slurry. Add to simmering sauce to thicken.
  7. Reduce the heat to low and add the remaining salt, pepper, and parsley.
  8. Once the meatballs are done, add them to the sauce and simmer over low heat for 5-10 minutes.


  • Serving Size: 1 serving
  • Calories: 427
  • Fat: 26
  • Carbohydrates: 15
  • Protein: 31
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