Chicken Piccata Meatballs (low FODMAP + Gluten Free)

One of my favorite dishes of all time is chicken piccata.  I love how the lemon and garlic flavors collide into pure deliciousness.  Using a garlic infused olive oil makes this recipe a great option for low FODMAP diet followers.  Today’s recipe is a take on chicken piccata…but made into meatballs. YEEEES, thank you!

I served these beauties over shredded spaghetti squash.  A great way to up your produce quota! I am all about eating more veggies whenever possible!  Using spiralized zucchini would work here too.  I am not ‘anti-pasta’ by any stretch of the imagination…but when I can swap in more veggies–I try to go for it.

Russ and I loved the spaghetti squash as the base for these delicious chicken piccata meatballs.

I mixed up the meatball mixture in the morning to save time at dinner time.  About 30 minutes before we planned to eat, I started to form the meatballs and browned them up.

 The piccata sauce takes just a minute to put together…so it is an easy recipe with a little prep.

These tasty meatballs will be on my menu rotation for sure.  Flavorful and nourishing.

Are you a chicken piccata fan too?

Chicken Piccata Meatballs (low FODMAP + Gluten Free)

Chicken Piccata Meatballs (low FODMAP + Gluten Free)

Ingredients

  • Serves 4
  • Meatballs
  • 1 pound ground chicken breast
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon + 1 teaspoon garlic-infused oil (I used FODY foods brand)
  • 1 teaspoon lemon zest
  • 2/3 cup suitable gluten free bread crumbs ( I used Gillian's brand-original)
  • 1/3 cup chopped flat leaf parsley
  • 1 tablespoon butter
  • Sauce
  • 1 tablespoon butter
  • 1 tablespoon garlic infused olive oil
  • 1 1/2 cup garlic + onion free chicken broth (I used FODY foods brand chicken soup base to make the broth)
  • 1 tablespoon gluten free flour or cornstarch
  • 3 tablespoons fresh squeeze lemon juice
  • 2 tablespoons capers with brine
  • Garnish: 2 tablespoons flat leave parsley, chopped (optional)

Instructions

  1. In medium size bowl, mix ground chicken, parmesan cheese, egg, 1 tablespoon garlic-infused oil, lemon zest, gluten free bread crumbs and parsley until thoroughly mixed.
  2. Form mixture into meatballs about the size of a ping pong ball.
  3. In a large dutch oven or skillet, add 1 teaspoon garlic infused oil and 1 tablespoon butter over medium heat. (The butter allows for better browning of the meatballs but you can sub in olive oil, if desired).
  4. Add meatballs to pan. Let cook for about 1 minutes then roll over for even cooking.
  5. While meatballs are browning, create sauce.
  6. In a small sauce pan over medium heat, add butter, garlic-infused oil, and chicken broth, stir until butter is melted.
  7. In small cup, add GF flour blend (or cornstarch) and 1/4 cup water, whisk with fork to blend, and add to broth mixture; this will help thicken the sauce. Cook for 1 minute.
  8. Pour sauce over meatballs, and lower heat to simmer. Let meatballs simmer in sauce for 10 minutes or until meatballs fully cooked through and sauce is lightly thickened.
  9. Add lemon juice, capers (with a little of the brine), and parsley, prior to serving.
  10. Serve over brown rice, suitable pasta or spaghetti squash.
http://blog.katescarlata.com/2018/11/20/chicken-piccata-meatballs-low-fodmap-gluten-free/

16 replies on “Chicken Piccata Meatballs (low FODMAP + Gluten Free)

  • Heather

    This looks so yum! 🙂 I usually don’t have capers on hand however… actually, I don’t think I’ve ever had them! Is there are more everyday staple ingredient that could be used to substitute? Or is this one worth the extra space on the condiment shelf in the fridge? 🙂

    Reply
      • Heather

        Thanks Kate! To be honest I haven’t even heard of piccata before… Following your blog has expanded my horizons with foods I never knew about! It’s always fun to learn, and taste something new!

  • Corey Cherkas

    just made this tonight. Delicious! Thank you so much for this blog and all you do! I’m a regular – have your cookbook, follow your blog, and love all of it. Thank you again.

    Reply
  • Leslie

    I’ve already made this twice in 5 days. These are so good and definitely a new kitchen staple! On the second – try to ease up on the fat content – I cut out all the butter and used ground chicken breast instead of thigh.

    The recipe is perfect as it is! I just wanted to see if it would taste okay a little lighter. I have your cookbook (love the chicken thighs recipe!) Thank you, Kate!

    Reply
    • katescarlata

      Glad you liked the Chicken Piccata Meatball recipe! I tend to use chicken breast when a recipe calls for ground chicken–it is just my preferred flavor. It’s always fun to tweak a recipe to make it more of your own. 🙂

      Reply
  • MaryKate Ryan

    I’m trying this tonight, but when is the lemon juice added to the sauce? It doesn’t show up in the recipe directions, and I’m unsure whether you intended it to be cooked in or added at the end?
    Thanks.

    Reply
    • katescarlata

      thanks for the catch! I can read my recipes 10 times over and miss an ingredient. Lemon juice can be added to broth or at end with the capers. I updated this–and added just prior to serving.

      Reply

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