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
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 (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.
