Chicken Piccata Meatballs with Orzo
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4
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Calories
611 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Piccata Meatballs with Orzo
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Chicken Piccata Meatballs with orzo – this delicious chicken meatball recipe will tantalize your taste buds with its zesty lemon caper sauce. A wonderful one-pot meal that's both hearty and healthy, not to mention simply bursting with flavor.
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Ingredients
For the meatballs
- 1 tsp garlic granules
- 1 tsp onion granules
- 2 tsp dried parsley or Italian seasoning
- ½ tsp salt
- ½ tsp ground black pepper
- 35 g (⅓ cup) Panko breadcrumbs
- 35 g (⅓ cup) grated Parmesan
- 1 egg
- 450 g (1 pound) ground chicken (chicken mince)
- 1 tsp lemon zest
For the sauce and orzo
- 2 tbsp olive oil , to sear the meatballs
- 120 ml (½ cup) dry white wine
- 2 tbsp butter , unsalted
- 2 shallots , finely diced
- 3 garlic cloves , minced
- ½ tsp each salt and black pepper
- 200 g (1 cup) orzo , uncooked
- 1-2 tbsp lemon juice (or more, to taste)
- 60 g (¼ cup) capers (or more, to taste)
- 580 ml (2 ⅓ cups) chicken broth (you can also use a stock cube)
- 1 tbsp lemon thyme or fresh chopped parsley
- freshly grated parmesan , to taste
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Instructions
PREPARE THE MEATBALLS
- Place the onion powder, garlic powder, dried parsley, salt and pepper into a mixing bowl. Stir in the breadcrumbs, grated Parmesan and the egg.
- Add the ground chicken and lemon zest, stirring well so that the ingredients are well mixed. Use a small cookie scoop to portion out the meatball mixture and then roll them in oiled hands to form the meatballs, you will have about 20.
SEAR THE MEATBALLS
- Heat the olive oil in a large pan and sear the meatballs, in batches if necessary, for about three minutes per side until nicely golden. You don't need to cook the meatballs through at this stage. Transfer the meatballs onto a plate and set aside.
MAKE THE PICCATA SAUCE & COOK
- Add the white wine to the hot pan and scrape any browned bits loose with a wooden spoon. Cook until the wine is reduced by about half then transfer into a bowl to use later.
- Melt butter in the pan, add the shallots, garlic, salt and pepper and sauté over medium-low heat for about seven minutes. Add the orzo and stir to coat it in the butter.
- Add the lemon juice and half of the chicken broth and bring to a simmer. Stir in the capers, remaining broth, reserved wine and the meatballs. Cook on a low simmer, stirring occasionally, for about 15-18 minutes or until the orzo is cooked to your liking.
- Taste the sauce and adjust the seasoning and lemon juice as needed. Sprinkle with the thyme or chopped parsley and a grating of Parmesan. Absolutely delicious!
Equipments used:
Nutrition Information
Show Details
Calories
611kcal
(31%)
Carbohydrates
54g
(18%)
Protein
35g
(70%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
160mg
(53%)
Sodium
1688mg
(70%)
Potassium
973mg
(28%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
417IU
(8%)
Vitamin C
6mg
(7%)
Calcium
154mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 54g | 18% |
| Protein | 35g | 70% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 160mg | 53% |
| Sodium | 1688mg | 70% |
| Potassium | 973mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 154mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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