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Chicken Piccata Meatballs

  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 4 1x


These lemon chicken piccata meatballs are a simple take on the classic! This recipe is paleo, whole30, and AIP-friendly.


  • 1 lb chicken breast, ground
  • 2 tbsp almond flour (sub coconut flour for AIP)
  • 3 tbsp parsley, chopped and divided
  • 3 cloves garlic, minced
  • 1 tsp sea salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp olive oil
  • 1 cup chicken broth
  • 1 1/2 tsp arrowroot starch
  • Juice of one lemon
  • 1/3 cup coconut cream
  • 34 tbsp capers


  1. Using a medium bowl, combine the ground chicken, almond flour, 1 tbsp of parsley, minced garlic, salt, and pepper and mix well. Form into meatballs with slightly wet hands. Set aside.
  2. Using a large, deep skillet heat the oil over medium-high heat. Add the meatballs to the skillet and cook for 3-4 minutes on each side to lightly brown. Set aside.
  3. Whisk the broth and arrowroot starch together in a small bowl. Pour into the skillet along with the lemon juice and coconut cream. Stir to combine and bring to a low simmer to allow the sauce to thicken,
  4. Add the meatballs back to the skillet along with the capers. Baste the meatballs in the sauce and cover for about 5 more minutes. The internal temperature of the meatballs should read 165 F.
  5. Serve topped with parsley and pasta of choice like zucchini noodles or spaghetti squash.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 30


  • Serving Size: 1 serving
  • Calories: 272
  • Fat: 10.8g
  • Carbohydrates: 3.8g
  • Fiber: 0.5g
  • Protein: 27.1g