Orecchiette with
Mini ChickenMeatballs

Great Pasta

Serve your first course with this delicious Orecchiette and Mini Chicken Meatballs recipe. It is a great flavorful alternative to traditional meatballs. This simple pasta dish is made with simmered tomatoes, basil and a ton of fresh mozzarella. It is a hearty and warm meal that will certainly get you through the coming winter.

Chicken meatballs are mild and juicy with flavor. Ground chicken is a leaner alternative to ground beef but these chicken meatballs are packed with savory herbs and spices that will surely give them great flavor. They are especially delicious in this pasta recipe but can easily just be served as appetizers.

Try different wines with this Orecchiette and Mini Chicken Meatballs recipe every time you serve it. A nice Chianti pairs well with the sweetness of the tomatoes while chicken will pair better with a lighter red or a sauvignon blanc. Just experiment a little until you find the best flavor that suits your taste.


  • 1 pound orecchietta pasta
  • 1 pound ground chicken
  • 1/4 cup breadcrumbs, plain
  • 1/4 cup of fresh Italian flat leaf parsley
  • 2 cloves of garlic, chopped
  • 1 tsp of dried oregano
  • 2 eggs, beaten
  • 2 Tbs of milk
  • 1 Tbs of Worcestershire sauce
  • 3/4 cups of fresh grated Romano Cheese
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 1/4 cup of extra virgin olive oil, for frying
  • 2 Tbs of butter
  • 1 15oz can of chicken broth
  • 3 cups cherry tomatoes, halved
  • 1/2 cup of fresh grated Parmesan Cheese
  • 8oz of bocconcini mozzarella, halved
  • 1/2 cup of fresh basil, chopped


Bring a 6 quarts of salted water to a boil.

Add the pasta and cook until al dente, about 8 to 10 minutes.

Place the chicken in a medium size bowl.

Add the breadcrumbs, parsley, garlic, oregano, eggs, milk, Worcestershire, Romano cheese, salt and pepper.

Mix all the ingredients by hand until well blended.

Using a teaspoon, portion the chicken mixture then roll into a 1 inch size ball.

In a large frying pan, brown the meatballs on both sides in the olive oil and butter, about 2 minutes on each side.

Stir in the chicken stock and tomatoes scraping the bottom of the pan.

Bring to a boil, reduce heat and simmer for 10 minutes.

Drain the pasta and place in a large pasta bowl.

Add the meatball mixture, mozzarella cheese and basil.

Top with Parmesan cheese and gently toss the pasta.

Serves 4 to 6 people

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