If you love classic chicken piccata but want something more macro friendly, these Chicken Picatta Meatballs are the perfect solution! They’re loaded with 46g of protein per serving and only 319 calories.

Instead of traditional breadcrumbs, we’re using Aunt Millie’s Live Carb Smart Bread, which keeps the carbs low while still giving the meatballs that soft, tender texture you want.

Paired with a light lemon-caper sauce, this recipe delivers bold flavor without excess fat or calories.

Low Carb Chicken Piccata Meatballs High Protein Weight Watchers Friendly Recipe

The Ingredients

Lean Ground Chicken: Lean chicken is packed with protein, which helps keep you full longer and supports muscle maintenance.

Using 96–98% lean keeps the fat and points lower while still delivering great flavor.

Aunt Millie’s Live Carb Smart Bread: This bread is high in fiber and lower in net carbs than traditional bread.

It provides structure and moisture to the meatballs without the carb load of standard breadcrumbs.

Egg: This acts like a binder while adding protein to the dish.

Parmesan Cheese: A small amount of Parmesan adds big flavor, meaning you don’t need extra oil or butter to make the dish satisfying.

Garlic: Garlic is rich in antioxidants and adds bold flavor without calories.

Lemon Zest & Lemon Juice: Lemon brightens the entire dish and allows you to skip heavy cream or butter-based sauces.

White Cooking Wine: Adds depth and acidity typical of classic piccata while keeping the sauce light. Most alcohol cooks off during simmering, leaving behind rich flavor.

Capers: Capers add a briny, salty flavor so you can reduce added sodium. A little goes a long way.

Low Sodium Chicken Broth: Keeps the sauce light while controlling sodium levels.

Olive Oil: Just a teaspoon adds healthy fats for flavor and helps to sauté the garlic.

Click here to track the points on your Weight Watchers app. There are 6g net carbs per serving. The full nutrition information can be found at the bottom of the recipe card.

How to Make Low Carb Chicken Piccata Meatballs

Toast the low carb bread until crisp. Pulse in a blender or crush into fine crumbs.

In a large bowl, combine ground chicken, breadcrumbs, egg, Parmesan, parsley, garlic, seasonings, and lemon zest. Mix gently until just combined. Form into 16 meatballs.

Heat olive oil in a large skillet over medium heat. Brown the meatballs for 6–8 minutes, turning occasionally so they cook evenly. Once the meatballs have reached an internal temperature of 165 degrees, remove and set aside.

In the same skillet, sauté garlic for about 30 seconds. Add chicken broth, cooking wine, lemon juice, and capers. Simmer for 3–4 minutes to allow the flavors to blend and the alcohol to cook off.

Whisk the cornstarch slurry into the pan. Return the meatballs to the skillet and simmer for 3 minutes.

Serving Suggestions

On a bed of sautéed spinach
With roasted asparagus
Alongside cauliflower mash
Over zucchini noodles

Why This Works for Low Carb and Weight Watchers

Lean ground chicken provides satisfying protein without excess fat.

Using low-carb bread instead of traditional breadcrumbs significantly lowers carbs and points.

The broth and white wine create rich flavor without butter or cream.

Meatballs make it easy to control servings and stay on track.

Prep Time:15

Cook Time:20

Total Time:35

Ingredients

For the meatballs:

1 lb. lean ground chicken
1 slice Aunt Millie's Live Carb Smart white bread
1 egg
2 tablespoons grated Parmesan cheese
1 tablespoon fresh parsley, chopped
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon zest
1 teaspoon olive oil

For the sauce:

2 cloves garlic, minced
3/4 cup reduced sodium chicken broth
1/4 cup white cooking wine
2 tablespoons lemon juice
2 tablespoons capers
1 tablespoon cornstarch (mixed with two tablespoons of water)
1 tablespoon fresh parsley, chopped

Instructions

Toast the low carb bread until crisp. Pulse in a blender or crush into fine crumbs.
In a large bowl, combine ground chicken, breadcrumbs, egg, Parmesan, parsley, garlic, seasonings, and lemon zest. Mix gently until just combined. Form into 16 meatballs.
Heat olive oil in a large skillet over medium heat. Brown the meatballs for 6-8 minutes, turning occasionally so they cook evenly. Once the meatballs have reached an internal temperature of 165 degrees, remove and set aside.
In the same skillet, sauté garlic for about 30 seconds. Add chicken broth, cooking wine, lemon juice, and capers. Simmer for 3-4 minutes to allow the flavors to blend and the alcohol to cook off.
Whisk the cornstarch slurry into the pan. Return the meatballs to the skillet and simmer for 3 minutes.

Notes

NUTRITION INFORMTATION:

1 of 4 servings (4 meatballs per serving. There are 6g net carbs per serving.)

319 calories, 11g total fat, 3g saturated fat, 462 mg sodium, 9g total carbs, 3g dietary fiber, 1g sugars, 46g protein (myfitnesspal.com)

Servings: 4

Here are some more low carb, Weight Watchers friendly recipes:

Swedish Meatballs

Meatball Casserole

Italian Chicken Meatballs

Chicken Piccata

Click here to see more low carb recipes.

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