Chicken Meatballs
Meghan Allen
Orecchiette with Mini Chicken Meatballs
ingredients
- 1 lb. Orecchiette pasta
- 1/4 cup plain bread crumbs
- 1/4 cup chopped flat leaf parsley
- 2 large eggs, lightly beaten
- 1 tablespoon whole milk
- 1 tablespoon ketchup
- 3/4 cup grated Romano cheese
- 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 broth
- 4 cups cherry or grape Tomatos, halved
- 1 cup grated Parmesan cheese
- 8 ounces Bocconcini (small mozzerella balls), halved
- 1 cup chopped fresh basil leaves
directions
- 1
Bring large pot of salted water to a boil over high heat. Add pasta and cook until al dente. Stirring occasionally until done. Approximately 8-10 minutes.
- 2
In a medium bowl, mix together breadcrumbs, romano cheese, ketchup, milk, eggs, parsley, salt and pepper. Add ground chicken and combine well. Using melon baller (or large teaspoon) to scoop up mixture and roll the meatballs.
- 3
Heat Oil in large skillet with higher sides over medium heat. Work in batches and add the meatballs cooking about 2 minutes per side until browned and flip for 2 more minutes on the other side. Add chicken broth and tomatos bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Reduce heat to low and simmer and until meatballs are cooked through approximately 10 minutes.
- 4
Drain pasta water, reserving 1 cup of pasta water. Transfer pasta to a large bowl,add 1/2 cup of grated parmesan cheese. Toss to coat the orecchiette adding some of the pasta water to make a sauce. Add meatball mixture, bocconcini and 1/2 cup of fresh basil. Garnish dish with remaining basil and parmesan cheese.
notes
Great dish for company. I often double the meatball mixture for left overs.
Source: Giadda's Kitchen
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