Happy Saturday. If you’re reading this, I’m outside, in the sun, burning my winter coats.Luckily I got my scrolling done while it was still raining, so allow me to share some highlights:
First and foremost, the scathing Daryl Hannah essay I’ve been waiting for since Love Story started finally dropped (if I were Dree Hemingway, I’d simply cease to exist).
Chicken Piccata Meatballs Are the Best Thing to Happen to Weeknight Dinner
theSkimm
Welcome to this week’s episode of Can It Meatball? Today’s subject: chicken piccata — which, spoiler, absolutely can. In The Modern Proper’s Chicken Piccata Meatballs, ground chicken is combined with panko, capers, garlic, and Parm, then simmered in a lemony, buttery sauce loaded with more garlic and capers. The result? All the bright, punchy flavors of the Italian-American classic with way less fuss — and no dredging required. And while nobody would fault you for eating these perfectly browned meatballs straight from the pan, we recommend serving them with buttered noodles, mashed potatoes, or orzo, for a dinner that’s, in a word, magnifico.
The Time Commitment: About35 minutes.
Key Tips: No panko? No problem — Holly Erickson and Natalie Mortimer (aka The Modern Proper) say regular breadcrumbs will work in a pinch. Same with chicken stock instead of wine. Also, lightly wet your hands with water before forming the meatballs, to prevent sticking.
Other Takes: To keep the (meat)balls rolling, try...
Lemon Herb Meatballs. Packed with herbs and topped with a basil vinaigrette, these meatballs will make you forget it’s still winter. And a surprising ingredient makes them impossibly tender.
