Low Carb Chicken Piccata Meatballs (High Protein & WW Friendly)
Yield: 4 servings (4 meatballs per serving)Click here to track the points on your Weight Watchers app. There are 6g net carbs per serving.
Servings: 4
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)