Orecchiette with Mini Chicken Meatballs

Recipe Link


  • 1 lb Orecchiette
  • 1/2 cup Bread Crumbs (add more or less for preference)
  • 1/4 cup Parsley
  • 2 Eggs
  • 1 T Milk
  • 1 T Ketchup
  • 3/4 cup grated Romano (or Parm if only using 1 cheese)
  • Salt/Pepper
  • 1 lb Ground Chicken
  • 1/4 cup Olive Oil
  • 1 1/2 cups low-sodium or regular Chicken Stock
  • 4 cups Cherry Tomatoes
  • 1/2 cup grated Parmesan (or Romano if only using 1 cheese)
  • 8 ounces Bocconcini Mozzarella (little balls of cheese)
  • 1/2 cup Basil


Tip: This recipe makes a lot, great for leftovers. It takes some time, though

  1. Cook orecchiette until al dente
  2. Chop parsley and basil (place basil aside)
  3. Cut tomatoes/mozzarella in half and place aside
  4. Mix bread crumbs, parsley, eggs, milk, ketchup, Romano, S/P and ground chicken in a bowl
  5. Roll chicken into mini meatballs (about 2-3 T; use damp hands)
  6. Heal oil in a dutch oven and sear the outside of the meatballs in batches, then return them all
  7. Add chicken stock and tomatoes
  8. Bring to a boil and scrape the brown bits off the pan with a wooden spoon
  9. Reduce heat to low and simmer until meatballs are cooked and tomatoes are soft (about 5 minutes)
  10. Remove from heat, then add pasta, mozzarella, basil and parmesan

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