Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe

If you’ve been searching for a comforting yet fresh pasta dish that feels both homey and a little special, you’ll love this Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe. It’s one of those meals I turn to when I want something cozy and flavorful without spending hours in the kitchen. The tomato cream sauce here is luscious and perfectly coats the little orecchiette pasta, while the mini baked chicken meatballs add a tender, juicy bite that keeps everyone coming back for more.

What really makes this recipe stand out for me is its balance—the lightness of ground chicken combined with the rich creaminess of the sauce, plus the fresh burst from mozzarella pearls and herbs. I first tried this on a busy weeknight, and it quickly became a family favorite because it hits all the right notes without being fussy. Whether you’re cooking for kids, a date night, or just craving a comforting bowl of pasta, this Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe is a total win you’ll want to bookmark.

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Ingredients You’ll Need

Each ingredient in this Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe plays a role in achieving that perfect creamy, tender, and flavorful experience. I’ve found that using fresh herbs and quality sauce makes a big difference, so plan your shopping accordingly.

• Panko breadcrumbs: These give the meatballs lightness and help them hold together without getting dense.
• Milk: Moistens the breadcrumbs so the meatballs stay tender and juicy.
• Ground chicken: A lean protein choice that’s mild in flavor but perfect for meatballs.
• Egg: Acts as a binder to hold your meatballs in shape during baking.
• White onion (grated): Adds subtle sweetness and moisture.
• Fresh parsley: Brightens up the meatballs with a fresh herbal note.
• Sour cream: A secret ingredient I learned that adds moisture and tang for super tender meatballs.
• Salt and black pepper: Enhances all the natural flavors.
• Dry orecchiette pasta: Their little cup shape is ideal for soaking up sauce.
• Tomato basil pasta sauce: I love using Rao’s for its rich, clean flavor, but any good-quality sauce works.
• Heavy cream or half and half: Cream gives you a luxuriously smooth sauce, while half and half lightens things up a bit.
• Mini mozzarella balls (“pearls”): Little pockets of melty cheesy goodness that add texture and flavor contrast.
• Fresh chopped parsley or basil: For that finishing fresh pop of flavor and color.
• Freshly grated Parmesan (optional): I like to add this for an extra savory touch right before serving.

Variations

I love to switch things up with this Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe depending on what we’re in the mood for or what’s in season. It’s such a flexible base that customizing it is easy and fun.

• Swap the Protein: Ground turkey or pork work great if you want a different flavor or texture. I once did half chicken, half turkey for extra moisture.
• Vegetarian Version: Skip the meatballs and add roasted mushrooms or crispy tofu cubes instead—still delicious with the creamy tomato sauce.
• Spicy Kick: Toss in a pinch of red pepper flakes to the sauce if you like a little heat; it adds a nice contrast to the creaminess.
• Use Different Herbs: Try oregano or thyme instead of parsley for subtle changes. I often swap fresh basil in summer for a fragrant twist.

How to Make Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe

Step 1: Prepare the Meatball Mixture and Let It Rest

Start by soaking the panko breadcrumbs in milk for about 5 minutes until fully absorbed—this step is key for tender meatballs. Then, mix the ground chicken, egg, grated onion, parsley, sour cream, salt, and pepper into the soaked breadcrumbs by hand. I found that mixing just until combined keeps the meatballs moist and keeps them from turning rubbery. Letting this mixture rest for 10 minutes solidifies the flavors and makes the meat easier to handle.

Step 2: Shape and Bake the Mini Meatballs

Preheat your broiler while lining a baking sheet with parchment paper—if you use foil, be sure to spray it to prevent sticking. Oil your hands lightly with olive oil (trust me, it’s less sticky) and roll the chicken mixture into 1 1/4-inch mini meatballs. Bake these on the middle rack under the broiler for about 4-5 minutes until golden but not fully cooked inside. Keep a close eye here so they don’t dry out—remember, they finish cooking later in the sauce.

Step 3: Cook the Pasta and Make the Tomato Cream Sauce

Cook the orecchiette in well-salted water until just al dente—about the time indicated on the package. Saving a bit of the starchy pasta water before draining is a game changer for your sauce texture. Warm your tomato basil pasta sauce in a deep skillet over medium heat, stirring often. When it’s bubbling gently, stir in your cream and bring the sauce to a light simmer, allowing everything to meld beautifully.

Step 4: Finish Cooking Meatballs in the Sauce and Combine

Gently add your broiled meatballs into the skillet and toss them to coat well with the sauce. Let them simmer on medium heat for about 5 minutes, which cooks them through while keeping them juicy. When the sauce thickens slightly, add the cooked orecchiette and a splash of your reserved pasta water to loosen things up if needed. Stir everything gently and then fold in those delightful mini mozzarella balls so they start melting into little creamy pockets.

Step 5: Garnish and Serve Immediately

Finish with freshly chopped parsley or basil for brightness and a sprinkle of freshly grated Parmesan if you like that extra savory kick. Serve immediately while it’s warm and the mozzarella is beautifully melty—you’ll love how the flavors come together in every bite.

How to Serve Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe

Garnishes

I like to finish this dish with a handful of chopped fresh parsley or basil because it gives such a fresh pop of color and brightness that balances the creamy sauce. A light sprinkle of freshly grated Parmesan is my go-to because it adds a salty, nutty layer that amps up the flavor without overpowering the delicate chicken meatballs.

Side Dishes

My favorite sides to pair with this recipe are simple and fresh—like a crisp green salad with lemon vinaigrette or garlic roasted broccoli. Sometimes I throw in a crusty baguette to mop up the delicious sauce, and my family always appreciates that extra touch of comfort.

Creative Ways to Present

For a dinner party, I love serving this dish in shallow bowls with a drizzle of high-quality olive oil and a scatter of fresh basil leaves. You could even place a single mini meatball on top of each portion as a cute garnish. Layering colors and textures visually makes the dish feel extra special, and it’s surprisingly easy to pull off!

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 3 days. The meatballs keep their moisture well, especially since they hang out in the creamy tomato sauce, so reheating feels almost as good as fresh. Just be sure to cool everything before sealing to avoid condensation.

Freezing

If you want to freeze leftovers, separate the meatballs and sauce from the pasta. Freeze the meatballs in the sauce in a freezer-safe container for up to 3 months. Pasta doesn’t freeze as well, but you can freeze it separately if needed. When thawing, I thaw overnight in the fridge and gently reheat on the stove.

Reheating

The best way I’ve found to reheat leftovers is on the stove over low heat—stirring gently and adding a splash of water or cream if the sauce thickened too much. Microwaving works in a pinch, but stirring halfway through helps the sauce reheat evenly without drying out the meatballs.

FAQs

Final Thoughts

This Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe holds a special place in my weeknight lineup because it’s delicious, quick, and doesn’t require a ton of fuss. I love how flexible it is—you can adapt it based on what you have, and it still shines. I’m excited for you to try it out and maybe even make it your own family favorite like mine. Trust me, once you get that first bite with juicy chicken meatballs wrapped in creamy tomato goodness, you’ll be hooked!

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