Turkey Piccata Meatballs

with Zucchini, 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 and vegetables in a rich butter sauce that highlights fresh meyer lemon juice, briny capers, and garlic.
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Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Turkey
4 oz Orzo Pasta
4 oz Grape Tomatoes
2 cloves Garlic
1 Zucchini
¼ cup Panko Breadcrumbs
1 Tbsp Capers
2 Tbsps Butter
2 Tbsps Crème Fraîche
2 Tbsps Chicken Demi-Glace
1 Meyer Lemon

step-by-step

instructions

Cook Along

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. Halve the tomatoes; 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 2 teaspoons 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.

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.

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 frequently, 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!