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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
Servings   4 to 6

1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 Tbsp whole milk
1 Tbsp ketchup
3/4 cup freshly grated Romano cheese
3/4 tsp salt
3/4 tsp freshly ground black pepper
1 lb ground chicken
1/4 cup olive oil
1 & 1/2 cup low sodium chicken broth
1 - 14.5 oz can of diced tomatoes and juice
8 oz bocconcini (small mozzarella balls), halved
1 cup chopped fresh basil leaves

Bring a large pot of salted water to boil over high heat. Add the pasta and cook until tender but still firm to bite, stirring occasionally, 8 to 10 minutes.
In medium bowl, stir together bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, salt, and pepper. Add chicken and combine well. Using a teaspoon to scoop up mixture, roll seasoned chicken into 3/4 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 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 spoor 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 1/2 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 1/2 cup of the basil and combine. Garnish with the remaining 1/2 cup of Parmesan and the remaining basil.

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