ORECCHIETTE WITH MINI CHICKEN MEATBALLS
From Giada De Laurentiis on the Today Show, with a couple of modifications. Prep and cooking times are estimates, but I find that from start to finish I need about 1.5-2hrs to make this dish. Also, I have found the meatball mixture to be too wet when using 2 eggs, but my mom never has trouble with that, so I put a step into the directions to use 1, mix, and check to see if it's too dry before adding the second egg. If you make this earlier in the day, place in a 150-200* F oven and hold for up to 3 hours. The mozzarella gets all melty and delicious. (FYI, any size of mozzarella balls are fine, so long as it's 8oz of fresh mozzarella. I've used bocconcini, 8oz balls, ovoline, and ciliegine.) The prep is a bit intensive (mostly getting the meatballs together and made). This is a popular enough dish in our house that I now make the meatballs ahead and freeze them. If making meatballs ahead, do not add the broth or tomatoes, just brown the meatballs, bag, and freeze. When I use frozen meatballs, I just defrost them, start a pan going with the broth and tomatoes, and then add the meatballs and continue from there.
Provided by EllenMoran
Categories One Dish Meal
Time 2h
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- 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, 8 to 10 minutes.
- Lightly beat one egg.
- In a medium bowl, stir together the bread crumbs, parsley, egg, milk, ketchup, Romano cheese, salt, and pepper. If too dry, lightly beat and add second egg.
- Add the chicken and combine well.
- Using a melon baller (or a teaspoon measure) to scoop up the mixture, roll the seasoned chicken into ¾-inch mini meatballs.
- Heat the oil in a large skillet 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 and brown the tops, about 2 minutes longer.
- Add the chicken broth and tomatoes and bring to a boil, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Reduce the heat to low and simmer until the tomatoes are soft and the meatballs are cooked through, about 5 minutes.
- Drain the pasta, reserving about 1 cup of the pasta water. Transfer the pasta to a large serving bowl and add ½ cup of the Parmesan. Toss to coat the orecchiette lightly, adding some of the reserved pasta water to help make a sauce.
- Add the meatball mixture, bocconcini, and ½ cup of the basil and combine. Garnish with the remaining ½ cup of Parmesan and the remaining basil.
Nutrition Facts : Calories 617.5, Fat 26.9, SaturatedFat 11.7, Cholesterol 142.1, Sodium 972.9, Carbohydrate 51.4, Fiber 3.1, Sugar 4.8, Protein 41.4
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Meli Mendoza
[email protected]I'm not a huge fan of meatballs, but I really enjoyed these. They were so moist and flavorful.
Its_ Bunnyplayz
[email protected]This recipe is a great way to use up leftover chicken. I had some leftover roasted chicken, and it worked perfectly in this dish.
Ahmed Sesay
[email protected]I would recommend serving this dish with a side of crusty bread. It's the perfect way to soak up all of that delicious sauce.
Dheema FF
[email protected]I loved the addition of the peas and carrots to this dish. It added a pop of color and sweetness that really complemented the meatballs and sauce.
Yessica Rios
[email protected]This recipe was a bit time-consuming, but it was worth it. The meatballs were so flavorful, and the sauce was incredibly rich. I will definitely be making this dish again for special occasions.
MD Gahan
[email protected]I had some trouble getting the meatballs to brown evenly. I think I might have cooked them on too high of heat.
Samuel Pillay
[email protected]This recipe was a bit too salty for my taste. I would recommend using less salt in the meatballs and sauce.
Shani Arimiyaw
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The meatballs were delicious, and the sauce was even better. I will definitely be making this recipe again.
islamic informative
[email protected]This dish was a hit at my dinner party. The meatballs were a huge success, and the sauce was perfect. I will definitely be making this recipe again.
Ufuoma Kudos
[email protected]I loved this recipe! The meatballs were so tender and juicy, and the sauce was incredibly flavorful. I will definitely be making this dish again and again.
Eddy Owino
[email protected]This recipe was easy to follow and the results were delicious. The meatballs were moist and flavorful, and the sauce was rich and savory. I will definitely be making this dish again!
Its Foysal Boss
[email protected]I had some trouble getting the meatballs to stay together. I think I might have overmixed the meat. Other than that, the dish was delicious. I will definitely try it again with a few modifications.
Million Man
[email protected]This recipe was a bit bland for my taste. I added some extra spices to the meatballs and sauce, and it was much better. I would also recommend using a different type of pasta, such as penne or spaghetti.
Smity Ghosh
[email protected]I made this recipe for my family last night, and they all loved it! The meatballs were cooked perfectly, and the sauce was so flavorful. I especially loved the addition of the peas and carrots. This dish is definitely a keeper!
Cindy Clemmons
[email protected]This dish was a bit more work than I expected, but it was totally worth it. The meatballs were delicious, and the sauce was even better. I loved the way the flavors all came together. I will definitely be making this recipe again for special occasion
Victoria Aguirre
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The meatballs were incredibly tender and juicy, and the sauce was packed with flavor. The orecchiette pasta was the perfect complement to the dish, and I loved the way it
Motin Sardar
[email protected]This orecchiette with mini chicken meatballs recipe is a winner! The meatballs were moist and flavorful, and the sauce was rich and savory. I especially loved the addition of the peas, which added a pop of color and sweetness. Overall, this dish was