Chicken Piccata Meatballs
Boost your muscle growth with these zesty Chicken Piccata Meatballs! Lean ground chicken combined with a bright lemon-caper sauce creates a delicious, high-protein meal that’s simple to make. Perfect for a satisfying and healthy lunch or dinner, keeping you fueled without unnecessary carbs.
Preparation
1
In a medium bowl, combine the ground chicken, egg, almond flour, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined. Do not overmix.
2
Form the mixture into approximately 12-14 small meatballs of equal size.
3
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the meatballs in a single layer and brown them on all sides, about 5-7 minutes total. They don't need to be fully cooked through at this stage. Remove the browned meatballs from the skillet and set aside.
4
Reduce the heat to medium. Pour the chicken broth into the same skillet, scraping up any browned bits from the bottom of the pan. Add the fresh lemon juice and capers.
5
In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour this slurry into the simmering sauce in the skillet, stirring constantly until the sauce slightly thickens, about 1-2 minutes.
6
Return the browned meatballs to the skillet, gently tossing them in the sauce to coat. Allow them to simmer in the sauce for another 3-5 minutes, or until cooked through and the sauce has thickened to your liking.
7
Remove from heat and stir in the fresh chopped parsley just before serving.
Nutrational Values per serving
141
kcal
18g
protein
2g
carbs
6g
fat