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Dairy Free Chicken Piccata Meatballs

This easy Dairy Free Chicken Piccata Meatballs recipe has everything you love about chicken piccata without the dairy and gluten! That’s right, it’s a gluten free and dairy free recipe, but don’t worry, the sauce is creamy and flavorful with just the right amount of lemon and capers.
Author: Laura Marzen, RD

Ingredients

Meatballs

  • 1 pound ground chicken (not ground chicken breast)
  • ¼ cup gluten-free quick-cooking rolled oats
  • ¼ cup finely chopped red onion or white onion
  • 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme
  • ½ teaspoon coarse salt
  • ½ teaspoon finely shredded lemon zest
  • ¼ teaspoon ground black pepper

Sauce and Garnishes

  • 2 egg yolks (remove as much of the egg whites as possible)
  • 2/3 cup low-sodium chicken broth
  • 1 ½ teaspoons arrowroot flour/powder
  • ¼ teaspoon coarse salt
  • 2/3 cup canned unsweetened coconut milk*
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 to 3 teaspoons jarred capers, well drained (rinsed and drained if desired)
  • Broiled Lemon Halves** (optional)
  • Chopped fresh Italian (flat leaf) parsley (optional)

Instructions

  • Preheat the broiler. Adjust top oven rack so that it sits 6 to 7 inches below the broiler. Line a heavy shallow baking pan with foil; set aside. For the meatballs, in a large bowl combine chicken, oats, onion, thyme, ½ teaspoon salt, the lemon zest, and pepper. Mix well. Using slightly damp hands, shape mixture into 16 meatballs. Place meatballs in prepared pan, leaving space between meatballs.
  • Broil meatballs for 11 to 13 minutes or until the internal temperature of the meatballs (poke two stacked meatballs to check the temperaturregisters 165°F on an instant-read thermometer.
  • Meanwhile, for the sauce, in a medium bowl whisk egg yolks, broth, arrowroot, and ¼ teaspoon salt until very smooth. Whisk in coconut milk. Set mixture aside.
  • in a large skillet cook and stir garlic in hot oil over medium heat (use medium-low heat if using a cast iron skillefor about 30 seconds or until garlic is fragrant but not browned. Add the mixed coconut milk mixture all at once to the skillet. Cook and stir over medium or medium-low heat until sauce is just boiling and has thickened (sauce will continue to thicken as it cools a bit so don’t worry if the sauce seems slightly thin at this point).
  • Stir in lemon juice and capers. Season sauce with additional salt if desired. Add meatballs to the skillet. Cook and stir for 1 minute more to coat the meatballs with the sauce. If desired, add broiled lemon halves to the skillet. If desired, sprinkle with fresh parsley before serving.

Notes

* Canned coconut milk separates in the can, with the fat rising to the top of the can. Before measuring the coconut milk for this recipe, pour all the contents from the can into a medium bowl and whisk the coconut milk until smooth.
** Broiled Lemon Halves: Cut a thin slice off each end of a lemon so that the ends are flat. Cut the lemon in half. Place lemon halves on a foil lined heavy baking pan. Broil 3 to 4 inches from the heat for 7 to 9 minutes or until tops are browned. You can make these before broiling the meatballs since they broil closer to the heat than the meatballs. Set them aside while broiling the meatballs. Make sure to adjust the oven rack to the correct position in the oven before broiling the meatballs!
NOTE: This recipe can be doubled to serve 8!
YIELD: 4 servings