ORECCHIETTE WITH MINI CHICKEN MEATBALLS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings (about 60 mini meatballs)
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
- Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
- In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.
MINI CHICKEN MEATBALLS
Recipe from Redbook June 09 put here for safe keeping, looks yummy! Bring a bowl of mini meatballs to the table. These tiny sides use chicken instead of beef. Recipe courtesy of Giada De Laurentiis
Provided by Diane Ludy
Categories Chicken
Time 25m
Yield 50 meatballs, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano cheese, salt, and pepper. Add the chicken and combine well. Use a melon baller (or a teaspoon measure) to scoop the mixture; roll the seasoned chicken into 3/4-inch mini meatballs.
- Heat oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer. Add chicken broth and bring to a boil. Reduce heat to low and simmer until the meatballs are cooked through, about 5 minutes. Garnish with chopped fresh basil and Parmesan cheese.
Nutrition Facts : Calories 280.2, Fat 17.8, SaturatedFat 6.7, Cholesterol 120.4, Sodium 691.1, Carbohydrate 5, Fiber 0.4, Sugar 1.1, Protein 24.5
CRISPY CHICKEN MEATBALLS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 16 meatballs
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the Parmesan, parsley, milk, salt, oregano, pepper flakes, 1/4 cup breadcrumbs and 1 egg. Add the chicken and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls and press a cube of mozzarella in the middle of each, sealing it with the meat around it.
- Set up a standard breading station: put the flour in one shallow bowl, the remaining 1 cup of breadcrumbs in a separate bowl and the remaining 2 eggs in another separate bowl. Roll each meatball in the flour, then the egg wash, then the breadcrumbs.
- Fill a medium Dutch oven a third of the way with vegetable oil and place over medium heat. Bring the oil to 350 degrees F using a deep-fry thermometer,
- Drop in the meatballs a few at a time so as to not lower the temperature, and fry until deep golden brown and cooked through, about 5 minutes. Remove to a paper towel-lined plate to drain and season with a pinch of salt. Continue with the remaining meatballs. Serve warm with marinara for dipping if desired.
MINI CHICKEN MEATBALLS
Make and share this Mini Chicken Meatballs recipe from Food.com.
Provided by Sonya01
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make meatballs Mix mince with bread, beaten egg, parmesan and
- parsley. Season with salt and pepper. Shape into small balls and coat lightly in flour.
- Heat oil in pan and shallow fry meatballs over medium heat for 10 minutes until lightly browned all over. Remove and set aside.
- Make sauce Heat oil in shallow pan and fry onion, garlic, carrot and celery for 5 minutes until softened. Add passata and water and cook for 15 to 20 minutes, until thickened and slightly reduced. Add cream and stir. Return meatballs to pan and heat through.
- Add olives and chopped herbs to mix and stir. Sprinkle with parsley to garnish. Serve with pasta or steamed rice, if desired.
Nutrition Facts : Calories 555.4, Fat 34, SaturatedFat 9.2, Cholesterol 158.5, Sodium 1030, Carbohydrate 28.5, Fiber 4.7, Sugar 11.3, Protein 36
MINI CHICKEN SAUSAGE MEATBALLS WITH GNOCCHI AND TOMATO SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings, 27 (1-inch balls)
Number Of Ingredients 27
Steps:
- Bring a pot of water to a boil for gnocchi. Salt boiling water but wait a while to drop in gnocchi.
- Preheat oven to 400 degrees F.
- Place chicken in a medium bowl with grill seasoning and fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add the half the basil to the bowl. Drizzle extra-virgin olive oil over the bowl. Mix chicken together, roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden.
- Heat a large skillet over medium heat. To the hot skillet, add extra-virgin olive oil, 2 turns of the pan then the garlic, onions and crushed red pepper flakes. Cook until tender, about 5 to 6 minutes. Add crushed tomatoes, tomato sauce and season sauce with salt and pepper.
- Drop gnocchi in boiling water and cook 5 minutes or to package directions.
- Stir basil into sauce to wilt it. Drain gnocchi and arrange on a platter. Remove balls from oven and add to gnocchi, equally distributing them. Sprinkle cheese over meatballs and hot dumplings then top with sauce by carefully ladling it all over and around the platter. Gently toss to combine then serve with crusty bread and Peppery Salad.
- Place the steak seasoning and vinegar in the bottom of a small bowl then whisk in extra-virgin olive oil and let dressing stand 10 to 15 minutes.
- Add the radishes, peppers, pickled vegetables, arugula and parsley to a salad bowl. When you're ready to serve the salad, dress it, toss and season it with salt, if necessary, to taste.
CHICKEN SOUP WITH MINI-MEATBALLS
Make and share this Chicken Soup With Mini-Meatballs recipe from Food.com.
Provided by MA HIKER
Categories Low Cholesterol
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, mix the ground turkey, water, egg, 1/3 cup onion, bread crumbs, cheese, salt and pepper to taste.
- Shape the mixture into small 1-inch meatballs.
- In a large pot, combine the broth, carrots, celery, 1/2 large onion and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently.
- Add the meatballs and simmer them in broth for 15-20 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute.
- (I also have added fresh parsley to the soup when I have it! - about 1/4 cup chopped).
ORECCHIETTE WITH MINI CHICKEN MEATBALLS
From Giada De Laurentiis on the Today Show, with a couple of modifications. Prep and cooking times are estimates, but I find that from start to finish I need about 1.5-2hrs to make this dish. Also, I have found the meatball mixture to be too wet when using 2 eggs, but my mom never has trouble with that, so I put a step into the directions to use 1, mix, and check to see if it's too dry before adding the second egg. If you make this earlier in the day, place in a 150-200* F oven and hold for up to 3 hours. The mozzarella gets all melty and delicious. (FYI, any size of mozzarella balls are fine, so long as it's 8oz of fresh mozzarella. I've used bocconcini, 8oz balls, ovoline, and ciliegine.) The prep is a bit intensive (mostly getting the meatballs together and made). This is a popular enough dish in our house that I now make the meatballs ahead and freeze them. If making meatballs ahead, do not add the broth or tomatoes, just brown the meatballs, bag, and freeze. When I use frozen meatballs, I just defrost them, start a pan going with the broth and tomatoes, and then add the meatballs and continue from there.
Provided by EllenMoran
Categories One Dish Meal
Time 2h
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
- Lightly beat one egg.
- In a medium bowl, stir together the bread crumbs, parsley, egg, milk, ketchup, Romano cheese, salt, and pepper. If too dry, lightly beat and add second egg.
- Add the chicken and combine well.
- Using a melon baller (or a teaspoon measure) to scoop up the mixture, roll the seasoned chicken into ¾-inch mini meatballs.
- Heat the oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer.
- Add the chicken broth and tomatoes and bring to a boil, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Reduce the heat to low and simmer until the tomatoes are soft and the meatballs are cooked through, about 5 minutes.
- Drain the pasta, reserving about 1 cup of the pasta water. 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 water to help make a sauce.
- Add the meatball mixture, bocconcini, and ½ cup of the basil and combine. Garnish with the remaining ½ cup of Parmesan and the remaining basil.
Nutrition Facts : Calories 617.5, Fat 26.9, SaturatedFat 11.7, Cholesterol 142.1, Sodium 972.9, Carbohydrate 51.4, Fiber 3.1, Sugar 4.8, Protein 41.4
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