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Official Whole30® Recipes
@whole30recipes

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Hi! Happy Friday! It’s @maryswholelife and today I’m sharing my CHICKEN PICCATA MEATBALLS! These tender chicken meatballs in a delicious briny, lemony sauce over zucchini noodles (or mashed potatoes!) are one of my family’s favorite meals. This skillet recipe comes together in less than 30 minutes! . INGREDIENTS: Meatballs: 1 lb ground chicken • 3 cloves minced garlic • 1 egg • ½ cup almond flour • 2 tsp nutritional yeast • ¾ tsp salt • ¼ tsp pepper • 1 tsp lemon zest • 2 tbsp finely chopped parsley Sauce: • 1 tbsp olive oil • 1 tbsp ghee or butter • Juice from 1 lemon • 1 ½ cups chicken broth • ¼ cup capers • 1 tsp arrowroot powder • 1 tbsp water . INSTRUCTIONS: 1. Add meatball ingredients to a bowl and mix until just combined - don’t overwork the meat! Roll into 15-16 meatballs (about 1.5 inches in diameter - I use a cookie scoop!) 2. Add olive oil to a large skillet and heat over medium heat. Add the meatballs and sear for 4-5 minutes, cooking on all sides. Work in batches if you need to! Remove the meatballs and set them aside on a plate. (It’s ok if they aren’t cooked through, they will finish cooking in the sauce). 3. Add the ghee to the skillet and scrape up any brown bits on the bottom of the pan using a wooden spoon. Add in the chicken broth, lemon juice, and capers. Stir and bring to a boil over medium high heat. Stir the arrowroot powder and water together to create a slurry. Stir it into the lemon broth mixture (this is to help thicken it). 4. Add the meatballs back into the pan and continue to cook over medium heat for 6-7 minutes or until the meatballs are cooked through. 5. Serve the meatballs and sauce over zucchini noodles or Whole30 compatible mashed potatoes. Enjoy! . Get the printable recipe on my site (linked in bio or copy and paste the link below into your browser) - https://www.maryswholelife.com/gluten-free-chicken-piccata-meatballs/ . #chickenpiccata #meatballs #whole30 #whole30recipes #skilletmeals #30minutemeals