Orecchiette with Mini Chicken Meatballs

Recipe courtesy Giada De Laurentiis, 2008

Show: Everyday ItalianEpisode: Kids Camping

Rated: 4 stars out of 5Rate itRead users' reviews (94)

RECIPE
COMMENTS & REVIEWS(94)

Cook Time:
10 min
Level:
Intermediate
Yield:
4 to 6 servings (about 60 mini meatballs)

Times:

Prep: 20 min
Inactive Prep: --
Cook: 10 min
Total:: 30 min

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Ingredients

1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

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Comments & Reviews

recipe Orecchiette with Mini Chicken Meatballs
sandra hialeah gdns, FL 01-21-2010
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this was very very good!
Rated: 4 stars out of 5

my family was very reluctant to try this recipe because we have never had ground chicken. when i read the recipe everyone... said yuck! but one evening i made it and after the rave reviews i told them what the recipe was. they were surprised. it is a permanent part of my rotating menu. i sprinkled red pepper flakes in the stock the first time. the second time i used a can of chopped italinan tomatoes instead of fresh..excellentRead more
recipe Orecchiette with Mini Chicken Meatballs
Cynthia Kempner, TX 01-21-2010
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Soooo good!
Rated: 5 stars out of 5

We love this. It has a fresh taste. The meatballs are a nice change of pace, and it's lighter than a beef meatball would be.... We've made this three times so far, and will continue to make it.Read more
recipe Orecchiette with Mini Chicken Meatballs
Susan Shoreveiw, MN 01-19-2010
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Orecchiette with Mini Chicken Meatballs Very Good
Rated: 4 stars out of 5

I will make this meal again because it was good. Variations that I made to the recipe were: - Bread Crumbs...buy the... italian bread crumbs. That bit of extra flavor made the meat balls taste great. - I couldn't find grated Romano chese so I used the shreded and that worked out find. - 1% milked worked just fine. - The directions read "Drain the pasta, reserving about 1 cup of the pasta water" but I did not use that water. There was enough moisture in the meatballs with the tomatoes and broth.Read more
recipe Orecchiette with Mini Chicken Meatballs
Bob leonardo, NJ 01-03-2010
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Just OK
Rated: 3 stars out of 5

Came watery from the stock, too much pasta, tomatoes and mozzarella balls add little flavor. But the meatballs are very... good. Baked the meatballs on 400 for 15 minutes to save time. Read more
recipe Orecchiette with Mini Chicken Meatballs
Denee Prairie Village, KS 12-21-2009
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Edible, but bland
Rated: 3 stars out of 5

I wasn't happy with this recipe. The cheese in the meatballs overpowered the chicken and the mozzarella served no purpose in... the final product, other than adding fat, calories and goo. I would have doubled basil for garnish and added parsley as well. I would also suggest using seasoned bread crumbs in the meatballs. I also agree with an earlier reviewer in that there seemed to be too much chicken stock. Maybe using some white wine in place of part of the stock would bump up the flavor a bit? Overall...we ate it, but I won't make it again.Read more
recipe Orecchiette with Mini Chicken Meatballs
Mary Stryke, OH 11-17-2009
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Very tasty and easy!
Rated: 5 stars out of 5

I substituted ground turkey and italian bread crumbs and this was delicious. My husband has given up eating red meat since I... have found delicious recipes like this to make. I will use the meatball recipe for other recipes, they are sooo good. If it seems there is too much chicken stock, serve with with some crusty bread to sop it up and it is yummy. I will definitely make this again.Read more