Orecchiette with Mini Chicken Meatballs

 

Orecchiette with Mini Chicken Meatballs

Orecchiette pasta with tomato cream sauce and baked mini chicken meatballs. This amazing one-pot dish is loved by the whole family! 

Pasta with Chicken Meatballs 

Small chicken meatballs mixed in a tomato cream sauce with orecchiette noodles. Or, as my children refer to it, “elephant ear noodles.” Since orecchiette pasta looks like a tiny ear, what child wouldn’t think that’s funny? 

This is the ideal pasta meal for hectic weeknights. Relatively simple to prepare using basic ingredients and straightforward substitutions as well. Additionally, leftovers keep very well in the refrigerator. If you have any food remaining. 

The highlight of the recipe must be my chicken meatballs. These meatballs are extremely moist, soft, and simply fall-apart delicious. They’re quickly cooked in the oven and then completed on the stovetop in tomato cream sauce alongside the pasta. 

Components 

To prepare meatballs in cream sauce with pasta, you will require these ingredients: 

• Meatballs 
• panko crust crumbs 
• dairy 
• minced chicken 
• egg 
• onion 
• parsley 
• creme fraiche 
• Noodles and Gravy 
• orecchiette pasta or replace with another short pasta 
• sauce for pasta 
• whipping cream or half and half (refer to note on recipe card) 
• new mozzarella balls 
• new parsley or basil 
• new parmesan, if desired 

Commonly Asked Replacements 

While this recipe is already quite straightforward, you can enhance its versatility by swapping ingredients to match what you have available. 

Panko Breadcrumbs – you can actually replace the Panko with the standard breadcrumbs. Nonetheless, the meatballs become heavy with standard breadcrumbs. 

Milk – non-dairy milk, such as almond milk, can be used. 

Sour Cream – you can replace it with mayonnaise or plain Greek yogurt. 

Orecchiette Pasta – virtually any type of short pasta can work for this dish. 

Pasta Sauce – I enjoy tomato basil sauce, particularly from Rao’s, but regular pasta sauce is wonderful as well. 

Cream – I’ve prepared this dish using both heavy cream and half and half, and either option works perfectly. Heavy cream will undoubtedly be richer and creamier, while half and half is somewhat thinner but still tasty. I do not suggest regular milk. 

Mozzarella – I prefer using the mini mozzarella balls called “pearls” for this pasta recipe, but I realize they may be difficult to locate for some. Therefore, you can utilize the larger mozzarella balls (referred to as Ciliegine). Simply halve them prior to mixing with the pasta. Alternatively, purchase a new ball of mozzarella, dice it, measure ½ cup, and utilize that. 

How to Prepare Chicken Meatballs in Cream Sauce 

Prepare Baked Mini Meatballs – The key to juicy and tender chicken meatballs is combining ground chicken with shredded onion, Panko soaked in milk, and sour cream. They come out phenomenal every single time! 

To prepare the meatballs, you soak the Panko in milk for several minutes, then mix the remaining meatball ingredients into the Panko. Allow to rest for 5-10 minutes and shape into 1 ¼-inch meatballs. 

Arrange on a baking tray and broil for 4-5 minutes or until slightly golden. Ensure they are not fully cooked so they can continue to cook in the sauce. 

Prepare the Pasta – As the meatballs bake in the oven, start cooking the pasta. 

Cook the pasta according to the instructions on the back of the box until it is al dente. 

My top advice is to generously salt the water before adding the pasta. The flavor of your dish will greatly improve if the pasta is properly seasoned from the beginning. 

Make the Sauce – Begin on the sauce after the meatballs come out of the oven and the pasta is done cooking. The sauce is prepared rapidly, so it's beneficial to have all ingredients set beforehand. 

Simply heat the pasta sauce in a large skillet. Add the cream and heat until it simmers. 

Next, add the meatballs, stirring to cover them with the sauce. Cook on low heat for approximately 5 minutes or until the sauce has thickened and the meatballs are fully cooked. 

Mix in the cooked pasta along with a bit of the reserved pasta water. Stir it a few times thoroughly and incorporate the mozzarella. Decorate with parsley or basil prior to serving. I enjoy adding a touch of freshly grated Parmesan cheese, similar to our basil chicken, although it is optional in this case. 

Serving Ideas 

Pair this chicken meatball pasta with a green salad for a well-rounded meal. Here are some top picks: 

• Diced Fall Salad 
• Kale Caesar Salad 
• Greek Salad with Cucumbers 
• Simple Coleslaw Recipe 
• Zucchini and Corn Salad 

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
•     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

Directions

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.

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.Slow-cooker-cabbage-soup.

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. Benarkah-kiamat-sudah-dekat-10-tanda.

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. 

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, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil. Enjoy it !!! Try this nice menu  !!!

Orecchiette with Mini Chicken Meatballs. VIDEO

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