Orecchiette with Mini Chicken Meatballs

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Picture of Orecchiette with Mini Chicken Meatballs Recipe Photo: Orecchiette with Mini Chicken Meatballs Recipe
Rated 5 stars out of 5
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Total Time:
30 min
Prep
20 min
Cook
10 min
Yield:
4 to 6 servings (about 60 mini meatballs)
Level:
Intermediate
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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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Wine Suggestion for This Recipe

Sangiovese

Sangiovese

Bright, fruity Italian red wine

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Newest Ratings and Reviews

Read all 154 reviews

  • on May 02, 2013

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    Pretty tasty! My 5 year old son and his friends left nothing on their plate.
    Six of the mini chicken meatballs did not fit my skillet so I froze them uncooked. Looking forward to making myself a single serving one day :

    I could have used more tomatoes, i like my pasta with lost of veggies.
    Also, for me the prep time was much longer than indicated. It takes time to form that many mini meatballs!


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  • on April 29, 2013

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    Great dish! Meatballs were the best part, and we all loved that the cheese and the meatballs fit into the pasta! The only drawback was the tomatoes, next time I will add a LOT more, and possibly Roma. The only change I made was that I added garlic to the meatballs. Both my kids loved it and that means something! This is the second time in 2 weeks that I have made it--by request!

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  • on March 19, 2013

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    I loved this recipe and will definitely make it again. My one picky kid won't eat it because he hates cheese but everyone else really enjoyed it. I did saute some onions and garlic for the meatballs but that's the only change I made. Really good and will make again soon.

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