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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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Composition of Orecchiette with mini chicken meatballs:
- Give - Ingredients
- You need 1 box - orecchiette noodles
- Need 1 lb - ground chicken
- Need 1/4 cup - ricotta cheese
- Make ready 1/4 cup - parsley
- Make ready 1/2 cup of parmesan cheese
- Require 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 making:
- 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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