Giada chicken meatball orichiette

Serves 1
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Directions

  1. 1Mix ground chicken, breadcrumbs, chopped parsley, grated Romano, lightly beaten eggs, ketchup, milk, salt, and pepper.
  2. 2Mix ground chicken, breadcrumbs, chopped parsley, grated Romano, lightly beaten eggs, ketchup, milk, salt, and pepper.
  3. 3Mix ground chicken, breadcrumbs, chopped parsley, grated Romano, lightly beaten eggs, ketchup, milk, salt, and pepper.
  4. 4Form the mixture into meatballs.
  5. 5Form the mixture into meatballs.
  6. 6Form the mixture into meatballs.
  7. 7Heat 1/4 cup olive oil in a pan.
  8. 8Heat 1/4 cup olive oil in a pan.
  9. 9Heat 1/4 cup olive oil in a pan.
  10. 10Cook the meatballs for 2 minutes on each side until they are a little brown on the bottom, then flip them.
  11. 11Cook the meatballs for 2 minutes on each side until they are a little brown on the bottom, then flip them.
  12. 12Cook the meatballs for 2 minutes on each side until they are a little brown on the bottom, then flip them.
  13. 13Once brown on both sides, add 1.5 cups of chicken stock and two packs of little tomatoes.
  14. 14Once brown on both sides, add 1.5 cups of chicken stock and two packs of little tomatoes.
  15. 15Once brown on both sides, add 1.5 cups of chicken stock and two packs of little tomatoes.
  16. 16Bring the mixture to a boil.
  17. 17Bring the mixture to a boil.
  18. 18Bring the mixture to a boil.
  19. 19Mix it up and let it simmer for 5 minutes until the tomatoes are mushy.
  20. 20Mix it up and let it simmer for 5 minutes until the tomatoes are mushy.
  21. 21Mix it up and let it simmer for 5 minutes until the tomatoes are mushy.
  22. 22Let the sauce sit, relax, chill, and soak up the juice.
  23. 23Let the sauce sit, relax, chill, and soak up the juice.
  24. 24Let the sauce sit, relax, chill, and soak up the juice.
  25. 25Cook your pasta (orcetti recommended) in salted water until al dente.
  26. 26Cook your pasta (orcetti recommended) in salted water until al dente.
  27. 27Cook your pasta (orcetti recommended) in salted water until al dente.
  28. 28Add two things of Motts Pearls to the sauce.
  29. 29Add two things of Motts Pearls to the sauce.
  30. 30Add two things of Motts Pearls to the sauce.
  31. 31Add as much basil as you want.
  32. 32Add as much basil as you want.
  33. 33Add as much basil as you want.
  34. 34Mix the meatballs and sauce with the cooked pasta.
  35. 35Mix the meatballs and sauce with the cooked pasta.
  36. 36Mix the meatballs and sauce with the cooked pasta.
  37. 37Top with some extra grated cheese.
  38. 38Top with some extra grated cheese.
  39. 39Top with some extra grated cheese.

Ingredients

  • 1 pound ground chicken
  • 1 pound ground chicken
  • 1 pound ground chicken
  • 0.25 cup plain breadcrumbs
  • 0.25 cup plain breadcrumbs
  • 0.25 cup plain breadcrumbs
  • 0.25 cup chopped parsley
  • 0.25 cup chopped parsley
  • 0.25 cup chopped parsley
  • 0.75 cup grated Romano
  • 0.75 cup grated Romano
  • 0.75 cup grated Romano
  • 2 eggs lightly beaten
  • 2 eggs lightly beaten
  • 2 eggs lightly beaten
  • 1 tablespoon ketchup
  • 1 tablespoon ketchup
  • 1 tablespoon ketchup
  • 1 tablespoon milk
  • 1 tablespoon milk
  • 1 tablespoon milk
  • 1 little salt
  • 1 little salt
  • 1 little salt
  • 1 little pepper
  • 1 little pepper
  • 1 little pepper
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1.5 cup chicken stock
  • 1.5 cup chicken stock
  • 1.5 cup chicken stock
  • 2 packs little tomatoes
  • 2 packs little tomatoes
  • 2 packs little tomatoes
  • pasta (orcetti recommended)
  • pasta (orcetti recommended)
  • pasta (orcetti recommended)
  • 2 things Motts Pearls
  • 2 things Motts Pearls
  • 2 things Motts Pearls
  • basil
  • basil
  • basil

Equipment

panpot

Tips

  • Don't waste anything.
  • Cook meatballs for 2 minutes on each side until lightly browned.
  • Let the sauce simmer for 5 minutes until tomatoes are mushy.
  • Salt pasta water like the ocean (unless you have dietary restrictions).
  • Cook pasta al dente.