Description
This Low FODMAP Chicken Piccata Meatballs with Spaghetti is a fun, flavorful twist on the classic dish—bright lemon sauce with briny capers and tender chicken meatballs tossed with gluten-free spaghetti. It’s a quick and easy weeknight meal that feels a little fancy *without* the fuss!
Ingredients
For the Pasta:
- 8 ounces gluten-free spaghetti (rice- or corn-based), such as Jovial Brown Rice Spaghetti
For the Meatballs:
- 1 large egg
- 3 tablespoons unsweetened almond milk or lactose-free milk
- ½ cup (46 grams) quick-cooking oats
- 1 tablespoon low FODMAP Italian seasoning (see note for homemade option)
- 2 teaspoons garlic-infused olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound ground chicken
For the Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon garlic-infused olive oil
- ½ cup dry white wine (like Pinot Grigio) or low FODMAP broth
- ½ teaspoon lemon zest (add at the end—zest before juicing!)
- ¼ cup freshly squeezed lemon juice (about 1.5 to 2 lemons)
- 2 teaspoons cornstarch mixed with 1 tablespoon water
- 2 tablespoons capers in vinegar, drained
Optional Garnish:
- 1-2 tablespoons finely chopped fresh parsley
Instructions
- Preheat and Prep. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cook the Spaghetti. Prepare the spaghetti according to package instructions. When cooked, drain and toss with a bit of olive oil if needed to prevent sticking.
- Make the Meatballs. While the water for the spaghetti is heating, make the meatballs. In a large bowl, whisk the egg, then stir in the almond milk, oats, Italian seasoning, garlic-infused olive oil, salt, and pepper. Let this mixture sit for about 5 minutes to soften the oats. Add the ground chicken and gently mix until just combined. Scoop out heaping tablespoon-sized portions and roll them into 16 meatballs. (Tip: Dip your hands in cold water to prevent sticking.) Place them on the prepared baking sheet.
- Bake. Pop the meatballs into the oven and bake for 15-20 minutes, or until golden and cooked through (internal temp should hit 165°F).
- Make the Piccata Sauce. While the pasta and meatballs are cooking, melt the butter with 1 tablespoon garlic-infused olive oil in a large skillet over medium heat. Add the white wine (or broth), lemon juice, and cornstarch slurry. Bring to a boil, then reduce the heat and simmer for 2-3 minutes until the sauce thickens slightly. Stir in the cooked pasta, capers, and lemon zest.
- Bring It All Together. Once the meatballs are done, transfer them to the skillet with the pasta and sauce. Gently toss everything together to coat.
- Serve. Divide into bowls, sprinkle with chopped parsley if you like, and enjoy!
Storage: This dish is best when served warm soon after preparing. However, leftovers can be refrigerated in a sealed container for up to 3 days.
Notes
Low FODMAP Serving: One serving of this recipe (approximately 1 cup prepared pasta and 4 meatballs) uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).
Quick Low FODMAP Italian Seasoning: 1 teaspoon dried marjoram, ¾ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon dried basil, and ¼ teaspoon rubbed sage
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top, Oven
- Cuisine: Low FODMAP, Italian-Inspired