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Chicken Piccata Meatballs with Gluten-Free Noodles and Steamed Asparagus

Packed with lean protein, gluten-free ingredients, and bursting with bright, zesty flavors, this dish feels gourmet without all the fuss.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 5

Ingredients
  

Meatballs:

  • 1 1/2 lb ground chicken
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs (use gluten-free if needed
  • 4 cloves garlic, minced
  • 1/2 tsp salt
  • 1 tsp lemon zest
  • 2 tbsp olive oil

Sauce:

  • 3 tbsp butter
  • 3 cloves garlic, minced
  • 1 tbsp corn starch
  • 1 cup chicken broth
  • 1/4 cup capers
  • 2 tbsp caper brine
  • 1/4 cup lemon juice
  • 1-2 tsp honey to taste

For Serving:

  • 3 cups cooked gluten-free noodles (1/2 cup per serving)• 6 cups steamed asparagus (1 cup per serving)
  • 3 cup cooked gluten-free noodles (1/2 cup per serving)
  • 6 cups steamed asparagus (1 cup per serving)

Let's Make It
 

  • 1. Prepare the Meatballs:
    • In a large mixing bowl, combine ground chicken, Parmesan cheese, panko breadcrumbs, salt, minced garlic, and lemon zest. Mix until just combined.
    • Form into 1 1/2-inch meatballs and set aside.
  • 2. Cook the Meatballs:
    • Heat the olive oil in a large skillet over medium heat.
    • Add the meatballs in a single layer, cooking in batches if necessary. Sear for 2-3 minutes on each side until golden brown.
    • Remove the meatballs from the skillet and set aside.
  • 3. Make the Sauce:
    • In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
    • Stir in the corn starch, then slowly whisk in the chicken broth until smooth.
    • Add capers, caper brine, lemon juice, and honey. Simmer for 2-3 minutes to allow the flavors to combine. Adjust sweetness with more honey, if desired.
  • 4. Combine Meatballs with Sauce:
    • Return the meatballs to the skillet, spooning sauce over them to coat.
    • Cover and simmer for 8-10 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
  • 5. Prepare the Noodles and Asparagus:
    • While the meatballs are cooking, prepare the gluten-free noodles according to package instructions. Divide into 6 portions (1/2 cup per serving).
    • Steam the asparagus until tender, about 3-5 minutes. Divide into 6 portions (1 cup per serving).
  • 6. Serve:
    • Plate each serving with 1/2 cup gluten-free noodles and 1 cup steamed asparagus. Top the noodles with meatballs and spoon sauce over everything.
    • Garnish with fresh parsley and additional lemon zest, if desired.
Keyword 30 minute dinner, chicken meal prep, chicken picatta, chicken picatta meatballs, easy recipe, ground chicken recipes, healthy dinner, healthy meal, high protein, meal prep recipes