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Andrew Fowler

Crockpot Chicken Piccata Meatballs

Print Recipe
Prep Time 25 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ground chicken that includes dark meat
  • 1/2 cup plain panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 1/3 cup finely grated Parmesan
  • 1/2 tsp fine salt for meatballs
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 1 1/2 cups low-sodium chicken broth
  • 1/4 cup dry white wine
  • 2 garlic cloves finely grated
  • 1 tbsp cornstarch
  • 2 tbsp cold water for slurry
  • 3 tbsp fresh lemon juice
  • 2 tbsp capers drained
  • 3 tbsp unsalted butter divided
  • 12 oz dry orzo
  • 2 tsp fine salt for orzo water

Method
 

  1. Heat oven to 425°F; oil a rimmed sheet. Soak panko in milk 3 minutes; gently mix with chicken, egg, Parmesan, meatball salt, and pepper. Shape 24 meatballs; bake 16 to 20 minutes until centers reach 165°F.
  2. Meanwhile, simmer broth, wine, and garlic 3 minutes. Transfer hot liquid and meatballs to a 4-quart slow cooker.
  3. Cover; cook on HIGH 2 hours, gently turning once. Whisk cornstarch with slurry water; fold into sauce. Cover; cook on HIGH 15 minutes until lightly thickened.
  4. Turn off cooker; wait until bubbling settles. Add lemon juice, drained capers, and 2 tablespoons butter. Confirm meatballs remain at least 165°F.
  5. During final 15 minutes, boil orzo in a large pot with orzo-water salt for 8 to 10 minutes or package time, until tender. Drain; toss with remaining butter.
  6. Divide orzo among 6 bowls; top each with 4 meatballs and lemon-caper sauce. Serve immediately.