Yield: 6
Orecchiette with Chicken Meatballs
If you've got pasta lovers in your household, then this Orecchiette with Chicken Meatballs is a guaranteed way to have them begging for seconds. Tender homemade chicken meatballs are simmered in a rich tomato sauce, then tossed with pasta and topped with mozzarella cheese. What's not to love?
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 1 lb dried orecchiette pasta
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley
- 1 garlic clove, grated
- 1 tbsp oil
- 4 cups cherry tomatoes
- 1 cup chicken broth
- 1 cup baby bocconcini cheese
- 1 tsp Italian seasoning
- 2 tbsp fresh basil
- Salt and pepper
Instructions
- Cook the pasta in boiling water according to the package instruction.
- Meanwhile, in a large bowl, combine the chicken, breadcrumbs, egg, Parmesan cheese, parsley, and garlic. Season with salt and pepper to taste. Mix well. Using hands or a cookie scoop, shape the meatballs and set them aside.
- In a large skillet, heat the oil over medium-high heat. Arrange the meatballs in the skillet and cook until they are golden, about 4 to 5 minutes. Flip the meatballs and contine to cook them until the remaining side is golden, about 2 to 3 minutes. Add the tomatoes and chicken broth to the skillet and cover. Cook, until the meatballs reach an internal temperature of 165ºF, about 5 minutes. Add the cooked pasta and mix well. Season with salt and pepper to taste. Top the pasta with the bocconcini and cover. Cook until the cheese has melted.
- Serve immediately topped with the Italian seasoning and fresh basil or store in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 481Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 145mgSodium: 642mgCarbohydrates: 36gFiber: 3gSugar: 4gProtein: 35g
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