Orecchiette with Mini Chicken Meatballs

I think this is the perfect dish to return to my blog. I have made this about 3 times since I first tried it. The whole family loves it, it couldnt be easier and I have created other dishes using these awesome little meatballs. I think this recipe will replace the meatballs in my Italian Wedding Soup. I am working on an appetizer recipe ala chicken parm on a stick. I'll keep you posted. I wont wait until the verdict, to tell you that I LOVE this recipe. It was really flavorful and I really loved these meatballs. I liked my version better since I dont have time to be frying meatballs and it made them healthier to bake them. I dont think it really changed the recipe. I also liked how the little mozzarella balls slightly melted. Now that I see this recipe I need to make it again this week. YUM!

**I also apologize for the weird formatting. I am still getting the hang of MAC and how things are a bit different.

Orecchiette with Mini Chicken Meatball

Recipe courtesy Giada De Laurentiis, 2008

4 to 6 servings (about 60 mini meatballs or 30 medium sized)

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)(or spoon to scoop), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

Add the chicken stock and tomatoes to a large saute pan

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 add meatballs and simmer 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