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Chicken Piccata Meatballs
with Tomatoes & Orzo
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Time25-35 mins
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Servings2
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NutritionEst. calories
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
Title
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10 oz Ground Chicken
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4 oz Orzo Pasta
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2 cloves Garlic
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½ lb Cocktail Tomatoes
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1 Tbsp Capers
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¼ cup Panko Breadcrumbs
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2 Tbsps Butter
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2 Tbsps Crème Fraîche
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2 Tbsps Chicken Demi-Glace
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1 Tbsp White Wine Vinegar
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1 Zucchini
step-by-step
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. 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.
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.
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!
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.
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.
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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