Orecchiette with Mini Chicken Meatballs

Orecchiette with Mini Chicken Meatballs
Orecchiette with Mini Chicken Meatballs

On a flight from Italy, I met one guy named Justin, who is one of the celebrity chefs of a magazine. I am so kind of him that he makes me familiar with many authentic Italian dishes. Justin, a wonderful guy from inside and outside, we shared the same class and had a cozy chat about foods and drinks. This recipe I came to know from him and he promised me he will make me have it when I will meet him again. So for a quick review, today I planned to give a try.

This recipe I came to know from him and he promised me he will make me have it when I will meet him again. So for a quick review, today I planned to give a try.

Orecchiette with Mini Chicken Meatballs
Prep Time
1 hr
Cook Time
35 mins
Total Time
1 hr 35 mins
 

On a flight from Italy, I met one guy named Justin, who is one of the celebrity chefs of a magazine. I am so kind of him that he makes me familiar with many authentic Italian dishes. Justin, a wonderful guy from inside and outside, we shared the same class and had a cozy chat about foods and drinks. This recipe I came to know from him and he promised me he will make me have it when I will meet him again. So for a quick review, today I planned to give a try.

Course: Macaroni and Pasta, Main Courses, Meats
Cuisine: Italian
Servings: 4 people
Calories: 235 kcal
Ingredients
  • 1 lb (450 gram) Orecchiette pasta
  • ¼ cup Fresh flat leaf parsley
  • ¼ cup Breadcrumbs
  • 1 tablespoon Whole milk
  • 2 Large eggs lightly beaten
  • 1 tablespoon Ketchup
  • ¾ teaspoon Salt
  • ¾ cup Romano cheese grated
  • ¾ teaspoon Freshly ground black pepper
  • ¼ cup Olive oil
  • 1 lb (450 gram) Ground chicken
  • ½ cup Chicken stock hot
  • ½ cup Freshly grated parmesan cheese
  • 4 cups Cherry tomatoes
  • 8 oz (225 gram) Bocconcini mozzarella halved
  • ½ cup Fresh basil leaves chopped
Instructions
  1. In a large pot, boil water with salt over high heat.

  2. Now add the pasta and cook until tender but still firm to the bite.

  3. Stir it occasionally for about 8 to 10 minutes.

  4. Now in a medium bowl, stir together the breadcrumbs, parsley, eggs, Ketchup, Romano cheese, salt, and pepper.

  5. Then add the chicken and gently stir to combine.

  6. Now using a melon baller form the chicken mixture into ¾ inch pieces.

  7. With damp hands, roll the chicken pieces into mini meatballs.

  8. Now in a large skillet, heat oil over medium-high heat.

  9. In the batches fry the meatballs until they are brown on the bottom, for about 2 minutes.

  10. Then turn the meatballs over and brown the other side, for about 2 minutes longer.

  11. Now add the Chicken Stock and tomatoes and bring to a boil.

  12. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan.

  13. Now reduce the heat to low and simmer until tomatoes are soft and meatballs are cooked through, for about 5 minutes.

  14. Drain the pasta reserving 1 cup of pasta water.

  15. Now transfer the pasta to a large serving bowl and add the parmesan.

  16. Toss to lightly coat orecchiette adding reserved pasta water, if needed to make the pasta loosen.

  17. Now add the meatball mixture, mozzarella cheese, and ½ cup of the basil.

  18. Then gently toss to combine.

SERVE
  1. Garnish with chopped basil and serve.
OUR DINE TABLE
  1. Serve it as a first course or primo, like Italians do. Justin would be very happy when he will come to know that I have prepared his collection of pasta for tonight. It’s a complete meal which will fulfill your appetite.
Distribute the foods
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Nutrition Details

CategoryAmount
Calorie 235
Protein 50 g
Fat 15.5 g
Dietary Fiber 10 g
Sodium 300 mg
Cholesterol 5 g
Article Tags:
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Article Categories:
Macaroni & Pasta · Main Courses · Meats

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