Prep Time

20 Minutes

Cook Time

30 Minutes


2 - 3

If you’re a fan of chicken piccata, you’ll love these meatballs. Served over a bowl of zoodles, it’s a tasty low-carb meal that will have your family craving more.


  • 1 pound ground chicken
  • ¼ cup crushed pork rinds (look for a brand with minimal ingredients)
  • ¼ cup grated parmesan cheese
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons butter, divided
  • ¼ onion, minced
  • ½ cup chicken broth
  • Juice of one lemon
  • 1 tablespoon capers, drained


  1. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the chicken, pork rinds, cheese, garlic, salt, & pepper.
  3. Form into 36 balls & place on the baking sheet. Bake for 15 minutes.
  4. In a large skillet, melt 1 tablespoon of butter & sauté the meatballs until golden brown all over. You may need to do this in batches. Transfer browned meatballs to a plate and set aside.
  5. In the same skillet, add the onion & sauté for 1 minute or until translucent. Stir in the chicken broth, lemon juice, and capers. Cook until the liquid is reduced by half.
  6. Whisk in the remaining butter, one tablespoon at a time, until the sauce has thickened. Stir in the meatballs & toss to coat.