Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce

Step 1

In a bowl, combine Panko with milk. Let stand for about 5 minutes or until milk is absorbed. To the Panko, add the chicken, egg, onion, parsley, sour cream, salt and pepper. Mix the mixture by hand just until combined. The mixture should be quite wet. Let rest for 10 minutes before forming into balls.

Step 2

Line a baking sheet with parchment paper and set aside. If using aluminum foil, lightly spray with non-stick spray. You’ll also want to turn on your oven broiler so it has time to pre-heat.

Step 3

Lightly oil the palm of your hands with olive oil, form the chicken mixture into 1 1/4-inch meatballs and place on the prepared baking sheet.

Step 4

Broil the meatballs for 4-5 minutes on the middle rack or until lightly golden on the outside. Keep an eye on them as you don’t want them fully cooked through. Remove from the oven and set aside.

Step 5

Cook pasta al dente in salted water according to package directions. Reserve 1/3 cup of pasta water and drain the rest.

Step 6

In a large deep skillet, heat pasta sauce over medium heat until warm and lightly bubbling around the edges. Stir in cream and bring to a light simmer.

Step 7

Add meatballs tossing to coat with the sauce. Simmer over medium heat for about 5 minutes or until the sauce has thickened slightly and meatballs are cooked through. Meatballs should be super moist, tender, and white on the inside.

Step 8

Stir in cooked pasta to the sauce and the reserved pasta water. Give it couple stirs with a spoon and then add the mozzarella balls.

Step 9

Garnish with fresh herbs and Parmesan cheese, if desired.