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Chicken Piccata Meatballs

with Tomatoes & Orzo

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this spin on an Italian-American classic, we’re cooking chicken meatballs along with seasonal zucchini and tomatoes in a buttery, briny sauce. It’s all served over orzo pasta simply dressed with a touch of rich, smooth crème fraîche.

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. If necessary, peel the garlic, then roughly chop. Quarter the tomatoes; place in a bowl and season with salt and pepper.

Form & cook the meatballs:
2 Form & cook the meatballs:

Place the chicken and breadcrumbs in a large bowl; season with salt and pepper. Gently mix to combine. Using your hands, tightly form the mixture into 10 equal-sized meatballs. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally (carefully, as the oil may splatter), 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the pasta:
3 Cook the pasta:

While the meatballs cook, add the pasta to the pot of boiling water and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

Cook the zucchini:
4 Cook the zucchini:

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced zucchini in an even layer; cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.

Finish & serve your dish:
5 Finish & serve your dish:

Add the demi-glace, butter, vinegar, seasoned tomatoes, and cooked meatballs to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and saucy. Turn off the heat and season with salt and pepper to taste. To the pot of cooked pasta, add the crème fraîche and a drizzle of olive oil. Season with salt and pepper and stir to combine. Serve the finished meatballs and sauce over the finished pasta. Enjoy!  

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. If necessary, peel the garlic, then roughly chop. Quarter the tomatoes; place in a bowl and season with salt and pepper.

2 Form & cook the meatballs:

Place the chicken and breadcrumbs in a large bowl; season with salt and pepper. Gently mix to combine. Using your hands, tightly form the mixture into 10 equal-sized meatballs. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally (carefully, as the oil may splatter), 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Form & cook the meatballs:
Cook the pasta:
3 Cook the pasta:

While the meatballs cook, add the pasta to the pot of boiling water and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

4 Cook the zucchini:

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced zucchini in an even layer; cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.

Cook the zucchini:
Finish & serve your dish:
5 Finish & serve your dish:

Add the demi-glace, butter, vinegar, seasoned tomatoes, and cooked meatballs to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and saucy. Turn off the heat and season with salt and pepper to taste. To the pot of cooked pasta, add the crème fraîche and a drizzle of olive oil. Season with salt and pepper and stir to combine. Serve the finished meatballs and sauce over the finished pasta. Enjoy!