Chicken Piccata Meatballs
1 lb ground chicken
~1 cup minced cooked (and cooled) veggies of your choice – I suggest onions, spinach, carrots, and mushrooms
2-4 cloves garlic depending on your taste preferences
¼ c parsley
2 large eggs
2 tbsp plain greek yogurt
¼ c almond flour (or regular flour)
½ c panko breadcrumbs
¼ c grated parmesan
Salt and pepper to taste
1 tablespoon butter
1 tablespoon olive oil
3-4 cloves minced garlic
Capers to taste
1 ½ c low sodium chicken broth
¼ c lemon juice
2+ tablespoons pureed potatoes (alternatively can use a roux or slurry to thicken sauce as desired)
1. Mix together chicken, veggies, garlic, parsley, Greek yogurt, eggs, almond flour, panko breadcrumbs, parmesan, lemon zest, salt and pepper. Mix until all ingredients are well incorporated.
2. Use medium cookie scoop (or just by hand) to portion out small amount of chicken mixture and roll into a ball. Roll into about 20 meatballs.
3. Heat a small amount of oil in a skillet pan over medium-high heat and add meatballs to skillet. Brown meatballs on all sides – cook about 4-5 minutes. Be careful not to overcrowd the pan, work in batches if you need to.
4. Once browned, remove meatballs from skillet. Add 1 tbsp butter and 1 tbsp olive oil to pan with minced garlic and cook for about 30 seconds-1 minute.
5. Add chicken broth, lemon juice, capers, and pureed potatoes to skillet. Allow to come to boil and then reduce heat and simmer. Add additional pureed potatoes as needed to reach desired consistency of sauce (sauce will also thicken some more after turning off heat).
6. Add meatballs back to skillet and cook until minimum temperature of 165F.
7. Serve over pasta, rice, quinoa, zoodles, etc.
Tuna meatball recipe
2-3 cans drained chunk light tuna
½ c cooked and cooled minced veggies of your choice ( I suggest onions, carrots, spinach, and mushrooms)
1/8 c almond flour
1/8 c panko breadcrumbs
1-2 large eggs
2 tbsp plain Greek yogurt
1 tbsp lemon juice
Salt and pepper to taste
Mix tuna, veggies, eggs, almond flour, panko breadcrumbs, Greek yogurt, lemon juice, lemon zest, parsley, dill, and salt and pepper. Mix until well incorporated – break up all large pieces of tuna, the smaller the pieces the better it will stick together. If mixture is too wet – add more almond flour or panko to absorb additional moisture.
Use a medium cookie scoop or hands to form together small balls. Place formed balls on lined baking sheet. Use oil if using foil to line your baking sheet.
Bake at 400F for 20-25 minutes until heated through.
Serve as desired!