Floating Olive Branch
Lemony Chicken Piccata Meatballs & Asparagus


Chicken Meatballs

1lb ground chicken or turkey 

1 egg 

3/4 cup panko bread crumbs 

3 garlic cloves, peeled and minced 

2 tablespoons fresh parsley, chopped 

2 tablespoons parmesan cheese, grated 

1 1/2 teaspoons Sicilian Seasoning 

1/2 teaspoons Roasted Garlic Salt 

2 tablespoons Pesto Infused Olive Oil 


1 bunch asparagus, trimmed


Piccata Sauce 

2 tablespoons Pesto Infused Olive Oil

1 tablespoons all purpose flour 

2 cups chicken broth 

2 tablespoons Sicilian Lemon White Balsamic 

2 teaspoons capers, drained 

1/2 teaspoon Roasted Garlic Salt 

1 teaspoon Sicilian Seasoning 

1 package Marella Pasta, cooked according to the instructions on the package

2 teaspoons lemon zest

2 tablespoons fresh parsley, chopped 




Preheat oven to 400°F and line a large baking sheet with aluminum foil, set aside.
Place ground chicken, egg, bread crumbs, parsley, parmesan, Sicilian seasoning, and garlic salt in a medium bowl. Stir to combine and portion into even meatballs.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the meatballs and sear for 1-2 minutes per side until golden. Transfer the seared meatballs and asparagus to the prepared baking sheet, drizzle with pan drippings, and place in the oven. Bake for 10 minutes or until the meatballs are cooked through and the asparagus is tender and crisp.

Meanwhile, return the skillet to the heat, and add two tablespoons of olive oil. Once the oil is shimmering, add the flour to the skillet, stir to combine, and cook for 1 minute, creating a roux. Next, add the chicken broth, balsamic, capers, garlic salt, and seasoning to the skillet, whisk to combine, and bring to a simmer. Cook for 5-8 minutes, frequently whisking, until the sauce has thickened.
To serve, divide cooked pasta between bowls or plates—top pasta with meatballs, asparagus, and sauce. Garnish with lemon zest and parsley.