Serves 1
Directions
- 1Mix ground chicken, breadcrumbs, chopped parsley, grated Romano, lightly beaten eggs, ketchup, milk, salt, and pepper.
- 2Form the mixture into meatballs.
- 3Heat 1/4 cup olive oil in a pan.
- 4Cook the meatballs for 2 minutes on each side until they are a little brown on the bottom, then flip them.
- 5Once brown on both sides, add 1.5 cups of chicken stock and two packs of little tomatoes.
- 6Bring the mixture to a boil.
- 7Mix it up and let it simmer for 5 minutes until the tomatoes are mushy.
- 8Let the sauce sit, relax, chill, and soak up the juice.
- 9Cook your pasta (orcetti recommended) in salted water until al dente.
- 10Add two things of Motts Pearls to the sauce.
- 11Add as much basil as you want.
- 12Mix the meatballs and sauce with the cooked pasta.
- 13Top with some extra grated cheese.
Ingredients
- 1 pound ground chicken
- 0.25 cup plain breadcrumbs
- 0.25 cup chopped parsley
- 0.75 cup grated Romano
- 2 eggs lightly beaten
- 1 tablespoon ketchup
- 1 tablespoon milk
- 1 little salt
- 1 little pepper
- 0.25 cup olive oil
- 1.5 cup chicken stock
- 2 packs little tomatoes
- pasta (orcetti recommended)
- 2 things Motts Pearls
- 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.
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