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Chicken Piccata Meatballs
with Tomatoes & Orzo
30 MIN
2 Servings
From the Test Kitchen
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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NutritionPER SERVING
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Calories690 Cals (est.)
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instructions
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.
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.
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!
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.
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.
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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