Orecchiette with Mini Chicken Meatballs
Dive into a comforting bowl of Orecchiette with Mini Chicken Meatballs, a harmonious blend of tender pasta, juicy chicken meatballs, and a bright tomato-basil sauce. This Italian-inspired dish combines the delicate chew of orecchiette with savory, perfectly seasoned meatballs made from ground chicken, Parmesan, and a touch of garlic. A quick simmer with sweet cherry tomatoes, a splash of chicken broth, and a hint of red pepper flakes creates a luscious sauce that clings to every bite. Topped with fresh basil and an extra sprinkle of Parmesan, this 50-minute meal is as heartwarming as it is easy to prepare. Perfect for family dinners or cozy nights in, this recipe is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Orecchiette pasta
- 2 tablespoons Olive oil
- 2 cups Cherry tomatoes, halved
- 1 cup Chicken broth
- 0.25 cup Fresh basil, chopped
- 0.25 teaspoon Red pepper flakes
- 0.25 cup Grated Parmesan cheese, for serving
Instructions
In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, half of the minced garlic, salt, and black pepper. Mix gently until combined. Be careful not to overmix to keep the meatballs tender.
Using your hands or a small scoop, form the mixture into small meatballs, roughly the size of a teaspoon. Set aside on a plate.
Cook the orecchiette pasta in a large pot of salted boiling water according to the package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
In a large, deep skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches, if necessary, and cook until golden brown and cooked through (about 6-8 minutes), turning occasionally. Remove the meatballs from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the rest of the minced garlic and cook for 30 seconds until fragrant.
Add the halved cherry tomatoes to the skillet, along with the red pepper flakes. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for an additional 3-4 minutes, allowing the flavors to meld together.
Return the cooked meatballs to the skillet, gently tossing them in the sauce. Add the cooked orecchiette and reserved pasta water, stirring until the pasta is well-coated in the sauce.
Remove from heat and stir in the chopped fresh basil. Taste and adjust seasoning with additional salt and black pepper if needed.
Serve the orecchiette and meatballs in bowls, topped with grated Parmesan cheese. Enjoy your meal!
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 5468 mg | 238% | |
| Total Carbohydrate | 310.1 g | 113% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 18.4 g | ||
| Protein | 184.1 g | 368% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1505 mg | 116% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 4147 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
