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Orecchiette with Mini Chicken Meatballs Recipe

   
 

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     Orecchiette with Mini Chicken Meatballs

Category   Entrees - Maindishes
Sub Category   None
Preptime   30 minutes

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 cheese
3/4 tsp salt
3/4 tsp 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 (or 1 1/2 8oz cans of diced tomatoes)
1/2 cup freshly grated parmesan cheese
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves

Instructions
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. Reserve some starchy pasta water. In 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), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs. In a large (14-inch) skillet, heat the oil 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 over and brown the other side, about 2 minutes longer.
Add the chicken stock and tomatoes. 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 and meatballs are cooked through, about 5 minutes.
Add pasta to simmering meatballs. Add parmesan, mozzarella and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.


Originally Submitted
10/5/2011





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