Preheat the oven to 350F and line a baking sheet with parchment paper.
In a bowl, combine the chicken, pork rinds, parmesan cheese, garlic, salt and pepper. Mix well and form by hand into 36 meatballs.
Place the meatballs on the prepared baking sheet and bake 15 minutes.
In a large skillet, heat 1 tablespoon of butter over medium heat. Once melted, add half of the meatballs and brown all over, about 5 minutes. Remove to a plate and repeat with the remaining butter and remaining meatballs.
In the same skillet, add the shallot and cook until fragrant, about 1 minute. Stir in the broth and lemon slices and bring to a simmer. Cook until thickened and reduced by half, about 7 minutes.
Add lemon juice and capers, then add remaining butter in 4 pieces. Stir until melted and smooth. (If you want a thicker sauce, whisk in 1/4 tsp xanthan gum right before serving). Remove the lemon slices and season with salt and pepper.
Return the meatballs to the pan and toss to coat. Serve over cauliflower rice or zucchini noodles.
Food energy: 324kcal Total fat: 20.36g Calories from fat: 183 Cholesterol: 156mg Carbohydrate: 1.72g Total dietary fiber: 0.25g Protein: 30.42g
Chicken Piccata Meatballs
Amount Per Serving (6 meatballs)
Calories 324Calories from Fat 183
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.