Orecchiette with Mini Chicken Meatballs

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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!

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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!

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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.

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I tried this tonight for my husband and I. He could not stop eating it. I was in a rush so I used pre-made turkey meatballs that I cut into 1/4s. I browned them the same as she suggested. Also, I had no fresh basil so I used a little Italian seasoning. We were amazed at how flavorful this was.

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OK I tried making the recipe exactly as written but I found the meatballs to be too mushy. There was no way I was going to form them into balls although as a previous poster mentioned, you could just drop them directly into the oil with your melon baller. Also, I found that there was too much pasta. So after I finished it, I took out some of the pasta.

The flavor of the chicken meatballs was awesome though! And overall it was a good recipe; I will make it again.

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My boyfriend and I have a habit of watching the food network on weekend afternoons and happened to catch Giada making this recipe a while back. Both of us were drooling, and when made at home it doesn't disappoint.

Chicken and turkey work equally as well, but I do agree that it calls for a tad bit too much chicken stock. Especially if you like your tomatoes well cooked, they tend to add to the liquid if you cook them longer. But it makes a TON, it would be a great recipe for a gathering.

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I'm pretty much through with ground beef now. After making this recipe several times now, I'm still amazed that I love these meatballs as much as the ones that I grew up with. I use ground turkey instead of ground chicken most of the time, but I've made the meastballs with both and got very similar, very, very satisfying results. I've used the meatball recipe for other dishes, such as sweet and sour meatballs, etc. Like I said, I'm through with beef. I love the meatballs best with this recipe, however. Something about the combination of the little tomatoes, the fresh basil and parsley, the fresh mozz...mmmmmm!
Love it! Thanks, Giada!

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I was at Giada's book signing and I asked her which recipe from her cookbook...""Giada's Kitchen" should I cook first. She flipped to the page of this recipe. It was soooo good. I mean, what's not to love, Gooey mozzerella, crispy chicken meatballs, roasted tomatoes...yummy! I would only say that ground chicken was hard to find, but I found it, and made this delicious recipe.. It really feeds a ton of people. A great and tasty way to stretch your buck. Thanks Giada!

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We love this recipie! We just want to keep eating it. I thought the meatballs would be weird with out garlic, but I did like the flavor. I cut the bocconcini up in quarters for two reasons: to have more cheese and so it doesn't melt into on big blob.

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Great dish I must say!!! I am a mother of seven kids ages 3 to 21 and each one of them loved it. It is perfect just as is and will be using this recipe for ages to come... Thanks Giada and keep up the great work :0