Orecchiette with Mini Chicken Meatballs

Name: Orecchiette with Mini Chicken Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 59 milliliters plain bread crumbs; 946 milliliters cherry tomatoes, halved; 2 larges eggs, lightly beaten; 118 milliliters chopped fresh basil leaves; 59 milliliters chopped fresh flat-leaf parsley; 454 grams ground chicken; 1 Tbsp ketchup; 355 milliliters low-sodium chicken stock, hot; 227 grams bocconcini mozzarella, halved; 59 milliliters olive oil; 454 grams orecchiette pasta; 118 milliliters freshly grated Parmesan; 177 milliliters grated Romano; 1 teaspoons salt; 1 Tbsp whole milk

You can never have too many main course recipes, so give Orecchiette with Mini Chicken Meatballs a try. One portion of this dish contains roughly 43g of protein, 32g of fat, and a total of 735 calories. This recipe serves 6. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have parmesan, chicken stock, bocconcini mozzarella, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Watch how to make this recipe.

Bring a large pot of salted water to a boil over high heat.

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Water

Equipment you will use

Pot

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

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Pasta

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

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Salt And Pepper

Romano Cheese

Breadcrumbs

Ketchup

Parsley

Egg

Milk

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Bowl

Add the chicken and gently stir to combine.

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Whole Chicken

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.

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Chicken Pieces

Meatballs

Whole Chicken

Melon

Roll

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Melon Baller

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.

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Meatballs

Cooking Oil

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Frying Pan

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.

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Chicken Stock

Meatballs

Tomato

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Wooden Spoon

Frying Pan

Drain the pasta, reserving about 1 cup of the pasta water.

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Water

Pasta

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.

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Orecchiette