Orecchiette with mini chicken meatballs. Baked mini chicken meatballs with tomato cream sauce and orecchiette pasta. This one pot wonder meal is a family favorite! Make Baked Mini Meatballs - My secret to moist and tender chicken meatballs is to pack the ground chicken with shredded onion, Panko soaked in milk, and sour cream.
With damp hands, roll the chicken pieces into mini meatballs.
This is the perfect dish for parents and kids to make together.
Let the little ones roll the meat mixture into tiny balls while you sauté each batch and do the knife work.
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Baked mini chicken meatballs with tomato cream sauce and orecchiette pasta. This one pot wonder meal is a family favorite! Make Baked Mini Meatballs - My secret to moist and tender chicken meatballs is to pack the ground chicken with shredded onion, Panko soaked in milk, and sour cream.
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Ingredients requirements of Orecchiette with mini chicken meatballs:
- Prepare Ingredients.
- Provide 1 box - orecchiette noodles.
- You need 1 lb ground chicken.
- Require 1/4 cup - ricotta cheese.
- Need 1/4 cup of parsley.
- You need 1/2 cup parmesan cheese.
- Provide 1/3 cup - whole milk.
At the end, everyone can help stir the pasta, meatballs and cheese and tomatoes together. Add the chicken broth and tomatoes and bring to a boil, using a wooden spoon to scrape up Transfer the pasta to a large serving bowl and add ½ cup of the Parmesan. Toss to coat the orecchiette lightly, adding some of the reserved pasta. Add the chicken and combine well.
Orecchiette with mini chicken meatballs steps:
- Boil water for noodles, add salt and butter to taste.
- In a bowl mix ground chicken, ricotta cheese, and parsley.
- Take the chicken mixture and make meatballs.
- In a greased skillet place meatballs in, turning over after like 5 minutes.
- When meatballs are brown set aside to cool.
- Add noodles to boiling water.
- Place noodles in a casserole dish sprinkle with parmesan cheese, then add meatballs on top and sprinkle remaining cheese.
- Bake at 375°F for about 15minutes or until cheese melts; serve.
Toss to coat the orecchiette lightly, adding some of the reserved. Use a teaspoon or melon baller to scoop the chicken into small pieces, and roll into tiny meatballs - damp hands is helpful. Place the meatballs onto a parchment lined baking sheet. With damp hands, roll the chicken pieces into mini meatballs. Meanwhile, bring a large pot of salted water to a boil over high heat.
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