Directions
- 1Mix ground chicken, breadcrumbs, chopped parsley, grated Romano, lightly beaten eggs, ketchup, milk, salt, and pepper.
- 2Form the mixture into balls.
- 3Heat olive oil in a pan.
- 4Cook the meatballs for about 2 minutes on each side until lightly browned.
- 5Once browned on both sides, add chicken stock and two packs of small tomatoes.
- 6Bring the mixture to a boil.
- 7Mix well and let it simmer for 5 minutes until the tomatoes are slightly mushy.
- 8Let the sauce sit and cool, allowing the flavors to meld.
- 9Cook orecchiette pasta in salted water until al dente.
- 10Add two things of mott pearls to the sauce.
- 11Add as much basil as desired.
- 12Mix the cooked pasta with the sauce.
- 13Top with 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
- salt
- pepper
- 0.25 cup olive oil
- 1.5 cup chicken stock
- 2 packs little tomatoes
- orecchiette pasta
- 2 things mott pearls
- basil
- extra grated cheese
Equipment
panapron
Tips
- Salt pasta water like the ocean.
- Cook pasta al dente.
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