Chicken Piccata Meatballs – Low Carb and Gluten Free

Directions

1. 1
   Combine the ground meat, almond meal, egg, salt, pepper, garlic powder, lemon zest, and parsley together in a medium bowl and mix thoroughly. Form into 15 meatballs.
2. 2
   Heat the olive oil in a nonstick pan and fry the meatballs until golden brown and cooked through.
3. 3
   Remove the meatballs and set aside.To make the sauce:In the same pan as you cooked the meatballs, add the white wine and bring to a boil, scraping all of the meatball bits off of the pan and into the wine.
4. 4
   Add the lemon juice and capers and reduce by about half (2-3 minutes).
5. 5
   Remove from the heat and whisk in the lemon zest and butter until melted and smooth. Season with salt and pepper to taste.
6. 6
   Serve the meatballs and the sauce hot – over cooked, riced, cauliflower if desired.NOTESApprox nutrition info per serving: 323 calories, 21g fat, 2g net carbs, 26g protein**This info does not include the optional cauliflower suggested for serving.