I’ve got to tell you, this Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe has quickly become one of my go-to comfort meals. The little baked chicken meatballs are incredibly tender and juicy inside, and when they bathe in that creamy, tangy tomato sauce, everything just sings together beautifully. Plus, the orecchiette pasta is the perfect shape to scoop up all that lovely sauce and little meatballs, making every bite truly satisfying.
You’ll find that this dish works exceptionally well for a cozy weeknight dinner or when you want to impress friends without spending hours in the kitchen. I love how the meatballs bake instead of frying, which means less mess and a lighter texture, but still plenty of flavor. If you’re searching for a recipe that’s both approachable and delicious, give this Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe a try—you won’t regret it!
Why You’ll Love This Recipe
- Juicy Baked Meatballs: Baking the chicken meatballs keeps them moist without the extra oil from frying.
- Creamy Tomato Sauce: The addition of cream transforms simple tomato sauce into a rich, silky hug for the pasta and meatballs.
- Perfect Pasta Pairing: Orecchiette’s little bowl shape traps sauce and mini meatballs in every bite for a burst of flavor.
- Quick & Family-Friendly: Ready in under an hour and loved by kids and adults alike.
Ingredients You’ll Need
All the ingredients here play such a nice role in building flavor and texture. I always recommend using fresh herbs and a high-quality pasta sauce—it really makes a difference in the final taste.
- Plain Panko Breadcrumbs: They give lightness and help keep the meatballs tender without heaviness.
- Milk: Soaking the Panko helps keep the meatballs moist and soft.
- Ground Chicken: Lean but flavorful, perfect for quick cooking and keeps the meatballs light.
- Egg: Acts as the binder holding the meatball ingredients together.
- Grated White Onion: Adds moisture and subtle sweetness to the meatballs.
- Fresh Minced Parsley: Brings fresh herbal notes to brighten the meatballs.
- Sour Cream: A secret to juicy, tender meatballs—adds a little tang and richness.
- Salt & Black Pepper: Enhances all the flavors in the meatballs.
- Dry Orecchiette Pasta: Its unique shape is perfect for capturing the creamy sauce and meatballs.
- Tomato Basil Pasta Sauce: I always reach for Rao’s—it’s fresh tasting with excellent ingredients.
- Heavy Cream or Half and Half: Creates that luscious tomato cream sauce; heavy cream yields a richer finish.
- Mini Mozzarella Balls (“Pearls”): They melt slightly into the sauce and add a delightful creamy texture.
- Fresh Chopped Parsley or Basil: For garnish that adds freshness and color.
- Freshly Grated Parmesan (Optional): Just a sprinkle takes the flavor to the next level.
Variations
I love making this recipe my own by switching up herbs or tweaking the sauce—it’s so easy to adjust based on what you have on hand or your family’s tastes!
- Herb Swap: Sometimes I swap parsley for fresh basil for a more aromatic flavor—both work beautifully with chicken and tomato cream.
- Dairy-Free Option: Use coconut cream or cashew cream as a sub for heavy cream to make it dairy-free; just watch the sauce thickness.
- Cheese Variety: If mozzarella pearls are hard to find, shredded provolone or fontina works well melted into the sauce.
- Pasta Alternatives: Any short pasta like fusilli or cavatappi can replace orecchiette and still hold onto that creamy sauce.
How to Make Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe
Step 1: Soak the Panko & Mix Your Meatball Batter
Start by combining the plain Panko breadcrumbs with milk in a bowl and let it sit for about 5 minutes until the milk is fully absorbed. This soak is key because it keeps the meatballs from drying out. Then add your ground chicken, egg, grated onion, fresh parsley, sour cream, salt, and pepper. Mix everything gently by hand until just combined — the mixture will be wet, and that’s exactly what you want. Let it rest for 10 minutes; this quiet time helps the ingredients meld together beautifully.
Step 2: Shape and Bake Your Mini Meatballs
Line a baking sheet with parchment paper — I prefer this over foil because it helps prevent sticking without extra grease. Lightly oil your hands with olive oil and form the mixture into about 1 1/4-inch meatballs. Place them on your baking sheet, then preheat your oven broiler on the middle rack. Broil the meatballs for 4 to 5 minutes until they develop a nice golden color on the outside. Keep an eye on them because you want that lovely color, but not fully cooked through yet; they’ll finish cooking in the sauce.
Step 3: Cook the Pasta & Prepare the Tomato Cream Sauce
While the meatballs broil, cook your orecchiette in well-salted boiling water according to package instructions until al dente. Reserve about 1/3 cup of the pasta water before draining. In a large, deep skillet, gently warm your tomato basil pasta sauce over medium heat until it just starts to bubble around the edges. Stir in your heavy cream or half and half and let the sauce come to a gentle simmer, watching it thicken slightly—you’ll get a velvety texture that’s hard to resist.
Step 4: Combine Meatballs and Sauce, Then Toss with Pasta
Add the baked mini meatballs into your simmering sauce and gently toss to coat. Simmer on medium heat for about 5 minutes so the meatballs finish cooking and the sauce thickens deliciously. You’ll notice the meatballs become tender and juicy inside—just the way we want. Then add your cooked pasta along with the reserved starchy pasta water. Give everything a good gentle stir to marry the flavors and create a luscious sauce that clings to each piece of orecchiette. Finally, stir in the mini mozzarella balls—they’ll soften just slightly, adding bites of creamy goodness.
Step 5: Garnish and Serve
Sprinkle fresh chopped parsley or basil on top along with a dusting of freshly grated Parmesan if you like. Serve immediately and watch your family go crazy for this flavorful, comforting dish!
Pro Tips for Making Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe
- Don’t Overmix the Meatball Mixture: Mixing until just combined keeps meatballs tender rather than tough.
- Watch the Broiler Closely: Meatballs brown fast—keep an eye on them to avoid burning.
- Reserve Pasta Water: It helps adjust sauce consistency and makes the sauce silky and cling better to pasta.
- Use Fresh Herbs for Garnish: They add a pop of brightness that balances the creamy sauce perfectly.
How to Serve Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe
Garnishes
I always top this dish with fresh parsley or basil because their freshness cuts through the richness so nicely. A little sprinkle of Parmesan cheese adds an satisfying salty finish that everyone loves. Occasionally, I toss in some red pepper flakes if you want a subtle kick.
Side Dishes
For sides, I like to keep it light with a crisp green salad dressed in lemon vinaigrette or some roasted seasonal vegetables like asparagus or broccoli. Garlic bread is also a classic companion when you need something more hearty to scoop up extra sauce.
Creative Ways to Present
For special occasions, I’ve served this dish family-style in a large rustic skillet to keep things warm and inviting at the table. Another fun idea is plating individual portions in shallow bowls with a sprig of fresh basil on top and a drizzle of good-quality olive oil—simple but elegant!
Make Ahead and Storage
Storing Leftovers
Leftovers store really well in an airtight container in the refrigerator for up to 3 days. I find that the flavors actually deepen overnight, making leftovers just as delightful. Just make sure to keep the mozzarella separate if you don’t mind some melting into the sauce.
Freezing
I’ve frozen the baked mini meatballs before cooking the dish by themselves on a tray, then transferring to a freezer bag. Freeze cooked meatballs in sauce mixed with pasta separately for up to 2 months. Thaw them overnight in the fridge before reheating for best texture.
Reheating
To reheat, warm the pasta and meatballs gently in a skillet over low heat with a splash of water or extra cream to loosen the sauce if needed. Avoid microwaving too long to keep the chicken tender and the sauce creamy.
FAQs
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Can I use other types of ground meat for this recipe?
Absolutely! While ground chicken keeps the meatballs light and tender, you can substitute ground turkey or even a mix of beef and pork if you prefer a richer flavor. Just adjust cooking times slightly if using fattier meats.
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What’s the best way to prevent meatballs from drying out?
Soaking the Panko in milk and adding sour cream keeps the meatballs moist and tender. Also, baking them instead of frying reduces drying. Be sure not to overbake and finish cooking gently in the sauce.
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Can I make the sauce from scratch?
Definitely! Using fresh tomatoes, garlic, and basil to make your own tomato sauce adds freshness. Then just add cream at the end to create the creamy texture. However, a good-quality store-bought sauce works wonderfully on busy nights.
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What if I can’t find mini mozzarella balls?
You can substitute with small fresh mozzarella balls called ciliegine, cutting them in half if they’re bigger. Alternatively, chop a regular fresh mozzarella ball into small pieces and sprinkle in at the end.
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How do I make the tomato cream sauce lighter?
Try using half and half instead of heavy cream. It results in a slightly lighter sauce but still creamy and delicious. Alternatively, add less cream and thin with reserved pasta water as needed.
Final Thoughts
This Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe holds a special place in my heart because it’s simple yet feels so special and comforting all at once. Whether you’re cooking for the family, hosting friends, or just treating yourself, this dish hits all the right notes—rich, creamy, tender, and packed with flavor. Give it a try and I promise it’ll become one of your favorite weeknight dinners too!
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Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4-5 servings
- Category: Main Course
- Method: Broiling and Stovetop
- Cuisine: Italian
Description
Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce is a comforting and flavorful Italian-inspired dish featuring tender mini chicken meatballs baked to perfection and simmered in a luscious tomato cream sauce. Served over al dente orecchiette pasta and finished with gooey mini mozzarella balls and fresh herbs, this recipe offers a rich yet balanced meal perfect for weeknight dinners or special occasions.
Ingredients
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 (such as Rao’s brand)
- 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, for garnish (optional)
Instructions
- Prepare the Meatball Mixture: In a bowl, combine Panko breadcrumbs with milk and let stand for about 5 minutes until milk is absorbed. Add ground chicken, egg, grated white onion, minced parsley, sour cream, salt, and black pepper. Mix by hand just until combined; the mixture should be quite wet. Let rest for 10 minutes before forming meatballs.
- Preheat Broiler and Prepare Baking Sheet: Line a baking sheet with parchment paper; if using aluminum foil, lightly spray with non-stick spray. Turn on the oven broiler to preheat while you form the meatballs.
- Form and Broil Meatballs: Lightly oil your palms with olive oil and shape the chicken mixture into 1 1/4-inch meatballs. Place them on the prepared baking sheet. Broil on the middle rack for 4-5 minutes until lightly golden on the outside but not fully cooked through. Watch carefully to avoid overcooking. Remove from oven and set aside.
- Cook the Pasta: Boil salted water and cook the orecchiette pasta al dente according to package directions. Reserve 1/3 cup of pasta water, then drain the pasta.
- Make the Sauce: In a large deep skillet over medium heat, warm the tomato basil pasta sauce until lightly bubbling at the edges. Stir in the heavy cream or half and half and bring to a gentle simmer.
- Simmer Meatballs in Sauce: Add the broiled meatballs to the sauce, tossing to coat. Simmer over medium heat for about 5 minutes until the sauce thickens slightly and meatballs are cooked through—meatballs should be moist, tender, and white inside.
- Combine Pasta with Sauce and Cheese: Stir the cooked pasta and reserved pasta water into the sauce. Mix well to combine and then fold in the mini mozzarella balls so they start to melt slightly.
- Garnish and Serve: Sprinkle fresh chopped parsley or basil and freshly grated Parmesan cheese over the top, if desired. Serve immediately for a comforting and indulgent meal.
Notes
- You can substitute any short-cut pasta for the orecchiette using the same quantity.
- Heavy cream produces a smooth and velvety sauce; half and half will result in a slightly thinner but still delicious sauce.
- Adding reserved starchy pasta water helps achieve a creamy, silky sauce that clings well to pasta and reduces surface oiliness. Begin with 1/4 cup and add more if needed.
- Mini mozzarella balls can be replaced by Ciliegine mozzarella balls cut in half, or fresh mozzarella chopped to measure 1/2 cup.
- For more substitution ideas, refer to the “frequently asked substitutions” section in the recipe post.
