Credit: Ray Kachatorian

Chicken Piccata Meatballs by Giada De Laurentiis

Name: Chicken Piccata Meatballs by Giada De Laurentiis
Prep time: 20 s
Cook time: 18 s
Total time: 43 s
Yield: 1
Cuisine: Italian
Ingredients: Tomato paste; Kosher salt; Extra virgin olive oil; Garlic cloves; Calabrian chili flakes; Passata (tomato purée); Spaghetti; Boneless sardines; Finely chopped fresh flat-leaf Italian parsley; Pecorino cheese

28 Apr 2025

Giada De Laurentiis

Chef

Difficulty

Medium

Total Time

43MIN

Cuisine

Italian

Ingredients

Tomato paste: 1/4 cup

Kosher salt: 1 tsp

Extra virgin olive oil: 1/4 cup (plus more for drizzling)

Garlic cloves: 4 (smashed and peeled)

Calabrian chili flakes: 1 tsp

Passata (tomato purée): 1 cup

Spaghetti: 8 oz

Boneless sardines: 2 tins (optional)

Finely chopped fresh flat-leaf Italian parsley: for serving

Pecorino cheese: 1/4 cup (freshly grated)

If only all mash-ups were as instantly appealing as these tender little pillows, one of the most popular entrées on the menu at my Vegas restaurant. I start with something that is universally beloved — meatballs — and then bathe them in the piquant flavors of an Italian American classic, using capers, lemon, and a bit of cheese for a lovely, silky sauce. A quick trip under the broiler gives the meatballs a golden exterior without drying them out, no mean feat when you are working with a meat as lean as ground chicken. The recipe makes a generous amount of sauce and I like to serve it and the meatballs ladled over a bed of arugula with a hunk of good bread for sopping. They would be equally tasty served over pasta or rice if that's how you roll.

How to make Chicken Piccata Meatballs

01.

Make the Tomato Water

In a saucepan, bring 3 cups of water to a boil.
Stir in the tomato paste and salt.
Keep warm over very low heat.

02.

Start the Sauce

In a large sauté pan, warm the olive oil, garlic, and Calabrian chili paste over medium-high heat.
Cook until the chile is sizzling and the garlic is lightly browned, about 4 minutes.
Discard the garlic.

03.

Toast the Pasta

Add the passata to the pan and cook for 2 minutes to thicken slightly.
Add the raw spaghetti, turning the strands to coat with sauce.
Spread them evenly across the pan to ensure maximum contact with the bottom.
Cook without stirring for about 2 minutes to caramelize.
Toss and repeat for another 2 minutes.

04.

Cook Like Risotto

Add about 1 cup of the warm tomato water.
Simmer until most of the liquid is absorbed.
As the pasta cooks, the oil will begin to fry the strands—this is what creates the signature crispy texture.
Toss, scrape the browned bits, and repeat the process two more times.

05.

Finish with Sardines (Optional)

When adding the final cup of tomato water, stir in the sardines if using.
Gently coat with the sauce and heat through.

06.

Serve

Plate the pasta and garnish with chopped parsley, pecorino cheese, and a drizzle of olive oil.

28 Apr 2025

The Chef

Born in Rome and raised between Italy and the United States, De Laurentiis trained at Le Cordon Bleu in Paris before launching her career as a private chef and food stylist. Her breakout moment came in 2003, when she debuted Everyday Italian on Food Network, and over the years, she has become known for translating traditional Italian recipes into approachable, home-friendly dishes. Her culinary philosophy is rooted in simplicity, quality ingredients, and joy—whether that means a plate of lemon spaghetti shared among friends or a beautifully balanced salad dressed with Parmigiano-based vinaigrette.

In addition to her media career, De Laurentiis oversees a growing restaurant presence, including GIADA and Pronto by Giada in Las Vegas and Luna by Giada and Pronto by Giada in Scottsdale. Across each of her ventures—television, publishing, retail, and hospitality—she serves as creative director, shaping everything from recipe development to product sourcing with a hands-on approach.

Super-Italian, her newest cookbook, reflects a more personal chapter in her evolution. Inspired by her 50s, health journey, and a desire to reconnect with her culinary roots, the book celebrates nutrient-dense Italian ingredients through the lens of condiments, flavor-building techniques, and updated classics. As De Laurentiis puts it, the book is “a love letter to the way Italians eat—simply, seasonally, and joyfully.”

Whether she’s leading the kitchen, writing her next book, or curating the perfect tinned fish for Giadzy, Giada De Laurentiis continues to champion a way of living and eating that is vibrant, balanced, and deeply Italian.

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