Turkey Piccata Meatballs with Tomatoes & Orzo

Turkey Piccata Meatballs

with Tomatoes & Orzo

35 MIN
2 Servings
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    From the Test Kitchen

    In this spin on an Italian-American classic, we’re cooking our turkey meatballs, zucchini, and juicy tomatoes in a rich butter sauce that highlights fresh lemon juice and briny capers.
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    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
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    fresh
    ingredients
    Turkey Piccata Meatballs with Tomatoes & Orzo
    Title
    • 10 oz Ground Turkey
    • 4 oz Orzo Pasta
    • 2 cloves Garlic
    • 1 Zucchini
    • 4 oz Grape Tomatoes
    • 1 Lemon
    • 1 Tbsp Capers
    • ¼ cup Panko Breadcrumbs
    • 2 Tbsps Butter
    • 2 Tbsps Crème Fraîche
    • 2 Tbsps Chicken Demi-Glace
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Depending on their size, halve or quarter the tomatoes into bite-sized pieces; place in a bowl and season with salt and pepper. Quarter and deseed the lemon.

    Form & cook the meatballs
    2 Form & cook the meatballs

    Place the turkey and breadcrumbs in a large bowl; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 equal-sized meatballs. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil. Cook, without stirring, 6 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 6 to 8 minutes, or until browned on all sides and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a separate plate. Cover with the foil to keep warm.

    *An instant-read thermometer should register 165°F.

    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water and cook 7 to 9 minutes, or until tender. 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. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the demi-glace (carefully, as the liquid may splatter), butter, seasoned tomatoes, cooked meatballs, and the juice of 2 lemon wedges. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of cooked pasta, add the crème fraîche and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the finished meatballs and sauce over the finished pasta. Serve the remaining lemon wedges on the side, if you’d like. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Depending on their size, halve or quarter the tomatoes into bite-sized pieces; place in a bowl and season with salt and pepper. Quarter and deseed the lemon.

    2 Form & cook the meatballs

    Place the turkey and breadcrumbs in a large bowl; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 equal-sized meatballs. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil. Cook, without stirring, 6 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 6 to 8 minutes, or until browned on all sides and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a separate plate. Cover with the foil to keep warm.

    *An instant-read thermometer should register 165°F.

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

    Meanwhile, add the pasta to the pot of boiling water and cook 7 to 9 minutes, or until tender. 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. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.

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

    To the pan, add the demi-glace (carefully, as the liquid may splatter), butter, seasoned tomatoes, cooked meatballs, and the juice of 2 lemon wedges. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of cooked pasta, add the crème fraîche and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the finished meatballs and sauce over the finished pasta. Serve the remaining lemon wedges on the side, if you’d like. Enjoy! 

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