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Photo Credit: Elizabeth Newman

Orecchiette & Mini Chicken Meatballs

This is one of my most popular recipes to date! It's a favorite among kids for the simple and easy flavors, but among adults too - the juicy meatballs and caprese-inspired ingredients make it an easy weeknight winner!
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Orecchiette and Mini Chicken Meatballs

Category

Main Course

Prep Time

10 minutes

Cook Time

20 minutes

Calories

733

Author:

Giada De Laurentiis

Image of Orecchiette and Mini Chicken Meatballs

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Nutrition

per serving
Calories
733
Amount/Serving % Daily Value
Carbs
67 grams
Protein
43 grams
Fat
32 grams
Saturated Fat
12 grams
Cholesterol
168 milligrams
Sodium
967 milligrams
Fiber
3 grams
Sugar
6 grams

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