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Chicken Piccata Meatballs

with Tomatoes & Orzo

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this spin on an Italian-American classic, meatballs are cooked in a buttery, briny sauce—all served over créme fraîche-dressed pasta.

Get Cooking
fresh
ingredients
Chicken Piccata Meatballs with Tomatoes & Orzo
Title
  • 10 oz Ground Chicken
  • 4 oz Orzo Pasta
  • 2 cloves Garlic
  • ½ lb Cocktail Tomatoes
  • 1 Tbsp Capers
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Butter
  • 2 Tbsps Crème Fraîche
  • 2 Tbsps Chicken Demi-Glace
  • 1 Tbsp White Wine Vinegar
  • 1 Zucchini
step-by-step
instructions
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. Peel and roughly chop the garlic. 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:

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

Make the meatballs & serve your dish:
5 Make the meatballs & 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 slightly thickened. Turn off the heat. 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 cooked 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.

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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. Peel and roughly chop the garlic. 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:

To the pan of reserved fond, add the sliced zucchini in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook, without stirring, 3 to 4 minutes, or until lightly browned. 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:
Make the meatballs & serve your dish:
5 Make the meatballs & 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 slightly thickened. Turn off the heat. 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 cooked pasta. Enjoy!