Orecchiette with Mini Chicken Meatballs

Name: Orecchiette with Mini Chicken Meatballs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings (about 60 mini meatballs)
Cuisine: italian
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

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Kids Camping

Orecchiette with Mini Chicken Meatballs

1 Review

Level: Intermediate
Yield: 4 to 6 servings (about 60 mini meatballs)
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

773

Total Fat

35

Saturated Fat

14

Carbohydrates

68

Dietary Fiber

4

Sugar

7

Protein

46

Cholesterol

183

Sodium

1011

Total: 30 min
Prep: 20 min
Cook: 10 min

Level: Intermediate
Yield: 4 to 6 servings (about 60 mini meatballs)
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

773

Total Fat

35

Saturated Fat

14

Carbohydrates

68

Dietary Fiber

4

Sugar

7

Protein

46

Cholesterol

183

Sodium

1011

Total: 30 min
Prep: 20 min
Cook: 10 min

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.