Sometimes I get this rush of creativity and with that comes a burst of new recipe ideas. But then, sometimes that creativity flows more rapidly on the writing end. Either way, I’m just happy to know I’m not losing my knack as time goes by. Every now and again I do wonder if I’ll ever get burnt out by doing what I do and with that wonder if the creativity will also disappear. However, I’m just as quickly reminded that I’m probably never going to not like food and/or being healthy so…yeah, I think I’m safe in that department.
If there’s one thing my creative mind always has a knack for it’s a simple, delicious meal. I naturally gravitate toward the “easy” stuff, minimal time, and the “less is more” approach to an ingredient list. If it has healthy written all over it you can guarantee I’ll be making and/or eating it.
One meal that falls within those guidelines that I certainly don’t make often enough is chicken piccata. It really is such a flavorful dish, that can, if done right, be made both satisfying and equally as nutritious. I love the idea of this particular dish being made using ground chicken and prepared into meatballs. It puts a creative spin on the traditional version while offering up quite a burst of flavor! This gluten and grain-free recipe pairs perfectly with noodles, rice, quinoa or just roasted veggies. My favorite part of this version is that it makes a comforting meal without the fuss or the guilt! It’s a guaranteed crowd pleaser if you’re entertaining, enjoying a dinner with your family, or even looking for a new meal prep idea (it’s so good as leftovers, too!).
So just to recap…
- Requires minimal ingredients
- A clean recipe from start to finish – gluten + grain-free!
- Less than 300 calories + 22g protein per serving!
- SO MUCH FLAVOR!
- Makes a great meal prep for lunch or dinner
- Perfectly portioned meatballs for even the littlest of eaters
- Done in less than 30 minutes!
Chicken Piccata Meatballs
Author: The Happy Hungry Yogi
Yields: about 28 meatballs (about 7 servings – 4 meatballs per serving)
Prep time: 15 minutes
Total cook time: 22 minutes
- 1/2 c ground flaxmeal
- 1/4 c parmesan cheese, grated
- 1/4 c fresh parsley, chopped
- 1 large egg
- 1 tbsp lemon zest
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 1 1/2 lbs ground chicken
- 1 tbsp olive oil
- 4 tbsp ghee or butter
- 1 tbsp grain-free flour (I used this)
- 1 1/2 c low sodium chicken or bone broth
- 1/4 c fresh lemon juice
- 1/4 c capers
- 2 tbsp caper brine
- In a large mixing bowl whisk together the flaxmeal, parmesan, egg, lemon zest, garlic powder, sea salt, and pepper.
- Next, add in the ground chicken and fold together until the ingredients are evenly mixed.
- Using a tablespoon or small cookie scoop, scoop out a couple of tablespoons worth of the mixture and roll into a ball. Repeat until all of the the mixture is used.
- In a large skillet or frying pan, warm the olive oil over medium heat.
- You may have to do this step in batches- Place the meatballs into the pan, but don’t overcrowd. Sear the meatballs for about 5-7 minutes, flipping to brown all sides. When done, remove from the pan and let rest while you repeat for the next batch(es).
- Once all of the meatballs are cooked, prepare the sauce by warming one tablespoon of the ghee in the same skillet or pan over medium heat.
- Add the flour and whisk for 30 seconds until you achieve a thick consistency.
- Next, add in the broth, then the lemon juice, capers, and brine and whisk until sauce ingredients come together in a gentle simmer, about 5 minutes.
- Lastly, once the sauce begins to simmer, add the meatballs back to the pan, reduce the heat to low, add the remaining three tablespoons of ghee (this will thicken the sauce a bit more), and stir until melted.
- Serve the meatballs warm over pasta, rice, quinoa, or with roasted veggies.
Storing: leftovers will keep for up to 3 days in an airtight container in the fridge.
Nutrition (per serving of 4 meatballs with sauce): 256 calories/ 16g fat/ 4g carbs/ 0g sugar/ 22g protein