Best 2 Orecchiette With Mini Chicken Meatballs Recipes
**Orecchiette with Mini Chicken Meatballs: A Culinary Symphony of Flavors and Textures**
Embark on a culinary journey to the sun-kissed shores of Italy with this delectable dish of orecchiette with mini chicken meatballs. This symphony of flavors and textures will tantalize your taste buds and transport you to the heart of a traditional Italian kitchen.
This recipe showcases the perfect harmony between the tender, chewy orecchiette pasta and the savory, juicy mini chicken meatballs. Each bite is an explosion of flavors, with the rich tomato sauce adding a vibrant depth to the dish. The addition of fresh herbs, such as basil and oregano, infuses a burst of aromatic freshness, while the grated Parmesan cheese lends a nutty, salty touch.
This culinary masterpiece is not only a delight to the palate but also a feast for the eyes. The vibrant colors of the plump tomatoes, the golden-brown meatballs, and the emerald green herbs create a visually stunning presentation that will impress your dinner guests.
Whether you're a seasoned home cook or just starting your culinary adventures, this orecchiette with mini chicken meatballs recipe is sure to become a favorite. It's easy to follow, requiring simple ingredients and straightforward techniques. So gather your apron and prepare to indulge in this Italian delight!
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ORECCHIETTE WITH MINI CHICKEN MEATBALLS
Steps:
- 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, 8 to 10 minutes.
- In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, salt, and pepper. Add the chicken and combine well. Using a melon baller (or a teaspoon measure) to scoop up the mixture, roll the 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 the 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 spoon 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.
ORECCHIETTE WITH MINI CHICKEN MEATBALLS
From Giada De Laurentiis on the Today Show, with a couple of modifications. Prep and cooking times are estimates, but I find that from start to finish I need about 1.5-2hrs to make this dish. Also, I have found the meatball mixture to be too wet when using 2 eggs, but my mom never has trouble with that, so I put a step into the directions to use 1, mix, and check to see if it's too dry before adding the second egg. If you make this earlier in the day, place in a 150-200* F oven and hold for up to 3 hours. The mozzarella gets all melty and delicious. (FYI, any size of mozzarella balls are fine, so long as it's 8oz of fresh mozzarella. I've used bocconcini, 8oz balls, ovoline, and ciliegine.) The prep is a bit intensive (mostly getting the meatballs together and made). This is a popular enough dish in our house that I now make the meatballs ahead and freeze them. If making meatballs ahead, do not add the broth or tomatoes, just brown the meatballs, bag, and freeze. When I use frozen meatballs, I just defrost them, start a pan going with the broth and tomatoes, and then add the meatballs and continue from there.
Provided by EllenMoran
Categories One Dish Meal
Time 2h
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- 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, 8 to 10 minutes.
- Lightly beat one egg.
- In a medium bowl, stir together the bread crumbs, parsley, egg, milk, ketchup, Romano cheese, salt, and pepper. If too dry, lightly beat and add second egg.
- Add the chicken and combine well.
- Using a melon baller (or a teaspoon measure) to scoop up the mixture, roll the seasoned chicken into ¾-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 the 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 spoon 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 ½ 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 ½ cup of the basil and combine. Garnish with the remaining ½ cup of Parmesan and the remaining basil.
Nutrition Facts : Calories 617.5, Fat 26.9, SaturatedFat 11.7, Cholesterol 142.1, Sodium 972.9, Carbohydrate 51.4, Fiber 3.1, Sugar 4.8, Protein 41.4
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
- Don't overcook the chicken meatballs: They should be cooked through but still tender and juicy.
- Use a good quality olive oil: This will add flavor and richness to the dish.
- Don't be afraid to experiment with different ingredients: You can add different vegetables, herbs, and spices to create your own unique dish.
- Serve the orecchiette with mini chicken meatballs immediately: This is when they are at their best.
Conclusion:
Orecchiette with mini chicken meatballs is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken, and it is also a good dish to make ahead of time. The orecchiette pasta is cooked in a flavorful sauce made with tomatoes, garlic, and herbs, and the mini chicken meatballs are added in at the end. The dish is then topped with grated Parmesan cheese and served hot. This dish is sure to please everyone at your table.
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