What's Cookin' Wednesday ~ Chicken Meatballs w/ Oriechette

Orecchiette with Mini Chicken Meatballs

YUM YUM YUM

OMG Ladies.... this is INSANE!!

Compliments of Ms. Giada DeLorentis (with a few minor tweaks)

 

Here is what you need:

1 pound orecchiette pasta

1/4 - 1/2  cup plain bread crumbs

1/4 cup chopped fresh 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

1 tablespoon of corn starch

 

Here is what you do:  

Bring a large pot of salted water to a boil over high heat.
(I add olive oil to the pot so my pasta doesn't stick)

 Add the pasta and cook until al dente, 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.

 

 

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

 

In a large skillet, heat the oil over medium-high heat.
Working in batches, add the meatballs and cook without moving until brown on the bottom Turn the meatballs over and brown the other side, until cooked.

Remove and place into a bowl off to the side for later.

 

Add the chicken stock and tomatoes to the skillet. Bring to a boil.
Using a wooden spoon, scrape up the brown bits that are stuck to the bottom of the pan.

At this point, take a tablespoon of corn starch and two tablespoons of the hot liquid from the skillet, and mix it together in a little bowl to get a slurry. 

Add to the skillet and stir around. 

Reduce heat to low and simmer until tomatoes are soft, then add the meatballs back.

 

 

 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. Gently toss to combine.

 

 

Garnish with the chopped basil.

 

 

This meal is seriously amazing. It reheats well for lunch the next day too!

I was sketchy about chicken meatballs, but I absolutely LOVE this dish!!

Enjoy

 

 

~Tiffany~

 

 Linking up with Andrea for Recipe Club to share this amazing dish!