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 (89)

RECIPE
COMMENTS & REVIEWS(89)

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
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
recipe Orecchiette with Mini Chicken Meatballs
HEATHER Chula Vista, CA 10-21-2009
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Excellent!
Rated: 5 stars out of 5

Easy to make and really tasty for those that don't really like spicy or red sauce too much. I also used ground turkey just... because its so available in the store. Very mild and flavorful.Read more
recipe Orecchiette with Mini Chicken Meatballs
Michele orland park, IL 10-17-2009
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Just a little BLAH
Rated: 4 stars out of 5

This needs salt and red pepper flakes; other than that it's okay, and I didn't find the meatballs to be mushy; they brown,... you turn them, and then they're done. No problem. I don't think I'll make it again.Read more
recipe Orecchiette with Mini Chicken Meatballs
David Rochester, MA 10-15-2009
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just like meatballs
Rated: 5 stars out of 5

I Just had tha chix meatball and love them . I added some basel into the mixture along with ritz crackers and bread crumbs.... could not stop eatting them. Time for some pie!Read more
recipe Orecchiette with Mini Chicken Meatballs
Joanna Las Vegas, NV 10-15-2009
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Easy and good
Rated: 4 stars out of 5

This is a really good kid-friendly recipe (although I didn't make it for any children--just my husband). But the second time... I made it, I made a more "adult" version by making veal meatballs instead of chicken, used Italian-style bread crumbs, omitted the ketchup and used a broken up slice of milk-soaked bread in the meatballs with more grated cheese. I also used whole canned tomatoes cut up instead of the cherry tomatoes. These changes made it more flavorful. I have never "tweaked" any of Giada's recipes before because she's so fantastic, but I thought this dish had better flavor this way. Definitely make the Venetian Rolled Pizza from this episode--it is the BEST!Read more
recipe Orecchiette with Mini Chicken Meatballs
lisa kenner, LA 10-15-2009
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very good
Rated: 5 stars out of 5

i made this with ground white turkey meat instead b/c i could not find ground chicken at my grocery. the meatballs were mushy... but cooked and browned very well. they also stayed firm after putting in the chicken broth and tomatoes.my husband went back for thirds.i will def make this at least once a week .it was very good.Read more