Chicken Piccata Meatballs with Tomatoes & Orzo

Chicken Piccata Meatballs

with Tomatoes & Orzo

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
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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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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!