Chicken Piccata Meatballs and Capellini

January 23, 2025

Recipe by Dena Fenza. “Now, I love a good pasta dish, but pieces of chicken just don’t belong in my bowl—it's just not how we did it growing up, and you won’t typically find it in authentic Italian cuisine either. But these chicken meatballs? They’re an absolute game-changer!” Paired with Bionaturae’s 100% Organic Capellini from Italy, this dish is as mouthwatering as it looks.

  • Ingredients
  • For the Meatballs
  • 1 lb. ground chicken
  • ½ cup, plus 2 tablespoons Italian-style breadcrumbs
  • 2 tablespoons parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 eggs, beaten
  • ½ cup freshly grated Parmigiano Reggiano, finely grated (use a microplane)
  • 2 tablespoons Non-Pareil capers, chopped
  • 1 lemon, zested 
  • Butter and Bionaturae Extra Virgin Olive Oil, to fry
  • For the Sauce
  • 10 tablespoons butter
  • 3 garlic cloves, chopped
  • ⅛ teaspoon red pepper flakes
  • 1 cup white wine, (we used Pinot Grigio)
  • 1 ½ cups chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoon Non-Pareil capers
  • 1 lemon, zested then juiced
  • 2 cup freshly grated Parmigiano Reggiano
  • 2 tablespoons fresh parsley, chopped
  • 1 lb. Bionaturae Capellini of your choice