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How To Cook Chicken Piccata Meatball With Lasagna Pasta

A creamy meatball version of the classic version of chicken piccata. The sauce is so good.


30m  4 servings  314cals 

For Meatball:

500 g ground chicken 1 egg 1/2 cup bread crumbs 2 garlic cloves-minced 1/4 cup chopped fresh parsley
1/3 cup red bell peppers - small diced  1/2 cup grated parmesan cheese  salt TT pepper TT


For Sauce:

1 tbsp olive oil 3 tbsp butter 1 tbsp all purpose flour 1 cup chicken broth cup heavy cream
1/4 cup lemon juice 2 tbsp capers salt TT pepper TT



Place meatball ingredients in a ball and mix to combine. Scoop up a tablespoon and slightly with wet hands roll into balls. 


Heat the oven 350˚ F, leave meatball in the grace baking tray for 20 minutes until cook well. 


Cook lasagna in boil water. 


Add cooked meatball cooked lasagna in the ready sauce. Serving this dish with fresh parsley as garnish.



Melt the butter with the olive oil in a pan, then add flour  and mix, cook for 1 minute then add the chicken broth, lemon juice, and cream. Bring to simmer till sauce thickens. Season to taste with salt and pepper. Serving this sauce with parsley and capers.



Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

She is accomplished as a red seal chef and member of WACS, CCFCC, and BC Chefs' Association.

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