--- title: Chicken Piccata Meatballs & NY Strip Steak Meal Prep | Houston description: Weekly personal chef meal prep in Houston featuring chicken piccata meatballs, NY strip steak, honey garlic sea bass, seasonal sides, and a full gallery. canonical: https://personalchefana.com/portfolio/chicken-piccata-meatballs-ny-strip-steak-meal-prep-houston/ language: en-US --- Weekly Meal Prep · [Houston, TX](/personal-chef/houston/) # A wide family menu — steakhouse, Italian and glazed fish for the adults, baked nuggets and plain peas for the children **Date:** June 16, 2026 **Service:** Weekly Meal Prep **Prep Time:** 6 hours **Dishes:** 13 ![Strip steak cut into thick slices, edges charred black, centres still deep pink.](https://cdn.personalchefana.com/portfolio/jun16/ny-strip-steak-sliced-medium-rare.jpg) ![Burrata and shelled pistachios wait beside a peach and heirloom tomato salad.](https://cdn.personalchefana.com/portfolio/jun16/farro-salad-seabass-burrata-pistachios.jpg) ![Ricotta piped into mini peppers and flecked with herbs, next to charred sweet peppers.](https://cdn.personalchefana.com/portfolio/jun16/ricotta-stuffed-mini-peppers-harissa.jpg) What We Prepared ## Complete Menu Weekly Meal Prep · June 16, 2026 Proteins Chicken picatta meatballs in lemon caper sauce NY strip steak with charred pineapple chimichurri salsa on the side Honey garlic glazed Chilean seabass Crispy baked chicken nuggets with avo-mayo based handmade sauce on the side for kids Salads Peach, heirloom tomatoes, burrata, pistachios salad Sauces Charred pineapple chimichurri salsa Handmade avo-mayo dipping sauce Starchy Sides Pesto arugula farro grain Crispy baked French fries Vegetables Honey harissa glazed rainbow carrots Snap peas with hazelnut gremolata, plus plain steamed petite peas Ricotta & herbs stuffed mini peppers Crispy baked balsamic Brussels sprouts Created by Chef Ana ## Photo Gallery ![Strip steak cut into thick slices, edges charred black, centres still deep pink.](https://cdn.personalchefana.com/portfolio/jun16/ny-strip-steak-sliced-medium-rare.jpg) Cut across the grain and packed loosely, because tightly stacked slices keep cooking each other. ![Burrata and shelled pistachios wait beside a peach and heirloom tomato salad.](https://cdn.personalchefana.com/portfolio/jun16/farro-salad-seabass-burrata-pistachios.jpg) The burrata travels whole in its own tub — torn over the peaches at the table, never before. ![Ricotta piped into mini peppers and flecked with herbs, next to charred sweet peppers.](https://cdn.personalchefana.com/portfolio/jun16/ricotta-stuffed-mini-peppers-harissa.jpg) Ricotta piped into mini peppers and flecked with herbs, next to charred sweet peppers. ![Panko nuggets, harissa carrots and two kinds of Brussels sprouts frame the sliced strip steak.](https://cdn.personalchefana.com/portfolio/jun16/overhead-nuggets-carrots-brussels-steak.jpg) Panko nuggets, harissa carrots and two kinds of Brussels sprouts frame the sliced strip steak. ![Fifteen dishes across a marble counter, nuggets and pink dipping sauce at the near edge.](https://cdn.personalchefana.com/portfolio/jun16/full-spread-steak-seabass-meatballs.jpg) Two Brussels sprout dishes on purpose — one roasted hard, one left raw and shaved for salads. ![Chicken meatballs under capers and torn parsley, sitting in their own lemon butter.](https://cdn.personalchefana.com/portfolio/jun16/chicken-picatta-meatballs-capers.jpg) Chicken meatballs under capers and torn parsley, sitting in their own lemon butter. ![Five panko-crusted nuggets on parchment, baked to an even gold rather than fried.](https://cdn.personalchefana.com/portfolio/jun16/panko-chicken-nuggets-avo-mayo.jpg) Five panko-crusted nuggets on parchment, baked to an even gold rather than fried. ![Chilean seabass under a honey garlic glaze, scattered with black and white sesame.](https://cdn.personalchefana.com/portfolio/jun16/honey-garlic-chilean-seabass-sesame.jpg) Chilean seabass under a honey garlic glaze, scattered with black and white sesame. ![Hand-cut fries, snap peas and petite peas laid out in a grid before the lids go on.](https://cdn.personalchefana.com/portfolio/jun16/snap-peas-fries-brussels-overhead.jpg) Hand-cut fries, snap peas and petite peas laid out in a grid before the lids go on. Chef Ana's Perspective ## Chef's Notes Piccata is classically a thin cutlet, and turning it into meatballs is the one change I make on purpose. Ground chicken holds the lemon and caper sauce inside itself rather than letting it run off a flat piece of meat, and it survives four days in the fridge without going stringy the way a reheated cutlet does. The strip steak works on the opposite principle — cooked once, cut thick, and never meant to see heat again. **Read the full notes** This menu is really two menus sharing a kitchen. The adults get the seabass, the strip steak and the peach and burrata salad; the children get baked chicken nuggets in panko and a container of plain steamed petite peas with nothing on them. I cook the nuggets rather than fry them, and the avo-mayo dip is handmade so there is no hidden sugar in it. Keeping the plain and the dressed versions in separate containers is the whole trick to feeding a mixed table from one delivery. Worth flagging for guests: hazelnuts go through the gremolata on the snap peas, and pistachios come with the peach and heirloom tomato salad. Both are packed so they can be left out — the pistachios are in their own small tub, and the snap peas are good plain if the gremolata is skipped. Anyone with a nut allergy can eat everything else on this menu untouched, and I will rebuild those two sides nut-free whenever it is needed. Order of eating, if it helps. The peach and tomato salad is at its best the day it arrives and should be dressed only when you serve it. The seabass and the meatballs hold three to four days and reheat at 350°F, covered for the fish and uncovered for the meatballs. The fries want an air fryer or a hot oven, never a microwave. The strip steak should be eaten cold or barely warmed — it went into the container at medium rare and any real heat will take it past that. Chef Ana Related sessions ## More Meatball Menus - June 22, 2026 **[Beef Chakhohbili & Everything Bagel Salmon Meal Prep](/portfolio/beef-chakhohbili-everything-bagel-salmon-meal-prep-houston/)** 10 menu items - June 22, 2026 **[Turkey Piccata Meatballs & Beef Chakhohbili Stew Meal Prep](/portfolio/beef-chakhohbili-turkey-piccata-meatballs-meal-prep-spring/)** 10 menu items - June 10, 2026 **[Feta Chicken Roulade & Teriyaki Meatballs](/portfolio/asian-beef-meatballs-feta-chicken-roulade-meal-prep-houston/)** 11 menu items - June 25, 2026 **[Chicken Noodle Soup & Ground Elk Meatballs Meal Prep](/portfolio/chicken-noodle-soup-elk-meatballs-meal-prep-houston/)** 9 menu items ### Ready for Your Custom Meal Prep? Let Chef Ana prepare a week of delicious, healthy meals tailored to your preferences. Fresh ingredients, bold flavors, delivered to your kitchen. 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