Chicken Piccata Meatballs
Servings: 20 meatballs
Calories: 65kcal
Looking for a tasty and easy dinner recipe? These chicken piccata meatballs are the perfect solution. With just a few ingredients and minimal prep time, you can have a delicious meal on the table in no time.
Print Recipe
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
Makes 20 small meatballs.
Almond flour can be used to replace the keto breadcrumbs
Nutrition
Serving: 1meatball | Calories: 65kcal | Carbohydrates: 2g | Protein: 4g | Fat: 6g | Fiber: 0.4g | Net Carbohydrates: 1.6g