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one plain bowl of small rice-shaped orzo pasta topped with four lightly browned chicken meatballs in pale lemon-butter sauce with small green capers, with no rice grains, lemon slices, parsley or garnish
Rachel Kim

Crockpot Chicken Piccata Meatballs

Keep the lemon juice for the end of these chicken piccata meatballs, where its sharpness stays clear against the buttery sauce. Drain the capers before measuring so you get their briny bite without another pour of pickling liquid. Parmesan seasons the meat itself, while freshly cooked orzo catches the lightly thickened broth; serve promptly before the small pasta grains absorb the sauce and leave the bowl dry.
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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 the oven to 425°F and oil a rimmed sheet. Soak panko in milk for 3 minutes, then mix gently with chicken, egg, Parmesan, meatball salt and pepper. Shape 24 meatballs and bake for 16 to 20 minutes until the centers reach 165°F.
  2. Meanwhile, simmer broth, wine and garlic in a saucepan for 3 minutes. Transfer hot liquid and hot meatballs to a 4-quart slow cooker.
  3. Cover and cook on HIGH for 2 hours, turning gently once. Whisk cornstarch with slurry water, fold into the sauce and cover on HIGH for 15 minutes until lightly thickened.
  4. Turn the cooker off, wait until bubbling settles and stir in lemon juice, drained capers and 2 tablespoons butter. Confirm the meatballs remain at least 165°F.
  5. During the final 15 minutes, boil orzo in a large pot of water seasoned with orzo-water salt for 8 to 10 minutes, or the package time, until tender. Drain and toss with remaining butter.
  6. Divide orzo among 6 bowls and top each with 4 meatballs and lemon-caper sauce. Serve immediately.