Orecchiette with Mini Chicken Meatballs
INGREDIENTS
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.
In a medium bowl, stir together the bread crumbs, parsley, eggs,
milk, ketchup, Romano cheese, salt, and pepper. 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.
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