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.
Originally Submitted
3/17/2013
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