Description
This comforting recipe features tender baked mini chicken meatballs served with orecchiette pasta in a rich tomato cream sauce, studded with mini mozzarella balls and fresh herbs for a delicious and hearty meal perfect for any night of the week.
Ingredients
Units
Scale
Meatballs
- 1/2 cup plain Panko breadcrumbs
- 1/4 cup milk
- 1/2 lb. ground chicken
- 1 egg
- 2 Tbsp. grated white onion
- 1 Tbsp. fresh minced parsley
- 1 Tbsp. sour cream
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Pasta + Sauce
- 6 oz. dry orecchiette pasta (about 2 cups)
- 1 cup Tomato Basil pasta sauce (Rao's brand recommended)
- 1/2 cup heavy cream or half and half
- 1/2 cup mini mozzarella balls (“pearls”)
- Fresh chopped parsley or basil, for garnish
- Freshly grated Parmesan cheese, for garnish (optional)
Instructions
- Prepare Breadcrumb Mixture: In a bowl, combine the Panko breadcrumbs with milk and let it stand for about 5 minutes until the milk is absorbed. This softens the breadcrumbs to help bind the meatballs.
- Mix Meatball Ingredients: Add ground chicken, egg, grated white onion, minced parsley, sour cream, salt, and pepper to the soaked Panko mixture. Mix gently by hand just until combined to keep the meatballs tender and moist. Let the mixture rest for 10 minutes before shaping.
- Shape Meatballs: Line a baking sheet with parchment paper or lightly oil aluminum foil. Preheat your oven broiler. Lightly oil your hands with olive oil and form the chicken mixture into 1 1/4-inch meatballs, placing them evenly on the prepared sheet.
- Broil Meatballs: Broil the meatballs on the middle rack for 4-5 minutes until they are lightly golden on the outside but not fully cooked through. Watch carefully to prevent overcooking. Remove from oven and set aside.
- Cook Pasta: Boil salted water and cook the orecchiette pasta until al dente according to package instructions. Reserve 1/3 cup of the pasta water before draining the pasta.
- Prepare Sauce: In a large deep skillet over medium heat, warm the tomato basil pasta sauce until it is gently bubbling around the edges. Stir in the heavy cream or half and half and bring to a light simmer.
- Simmer Meatballs in Sauce: Add the broiled meatballs to the skillet, tossing to coat in the sauce. Simmer for about 5 minutes until the sauce thickens slightly and the meatballs are cooked through and tender inside.
- Combine Pasta and Sauce: Stir the cooked pasta and reserved pasta water into the skillet with the sauce and meatballs. Mix well to combine everything evenly.
- Add Mozzarella Balls: Gently fold in the mini mozzarella balls so they begin to soften and melt into the sauce, adding creamy richness to the dish.
- Garnish and Serve: Sprinkle fresh chopped parsley or basil on top and add freshly grated Parmesan if desired. Serve immediately while warm.
Notes
- Substitute any short pasta such as penne or farfalle if orecchiette is unavailable; use the same quantity.
- Heavy cream yields a richer, velvety sauce, while half and half produces a slightly thinner but still flavorful sauce.
- Adding reserved pasta water helps create a creamy, silky sauce that clings well to the pasta with minimal oil separation.
- If mini mozzarella balls are unavailable, use Ciliegine mozzarella cut in halves or chopped fresh mozzarella, measured to 1/2 cup.
- Take care not to overcook the meatballs during broiling to ensure moistness and tenderness.
