I am constantly trying to find the best and most nutritious foods/recipes for my girls. I might go as far as saying that I am a bit obsessed with it! It's my job...what I do best! Seriously, it really really bothers me the crap that kids eat these days. I want my girls to grow up loving and savoring REAL food! I stumbled upon this recipe from one Giada DeLaurentiis's cookbooks. As I said before I change every recipe that I find...so instead of ground chicken I used ground beef. Ryan requested that I do this because he thinks ground chicken sounds disgusting and I have to be honest it doesn't sound too great to me either. I also bake my meatballs instead of pan fry. Why? Because it's so much easier and no mess! The girls loved this recipe and I am sure your kids will too!
Orecchiette with Meatballs
Ingredients
- 1 pound orecchiette pasta
- 1/4 cup plain bread crumbs
- 1/4 cup chopped fresh flat-leaf parsley
- 2 large eggs, lightly beaten
- 1 tablespoon milk
- 1 tablespoon ketchup
- 3/4 cup grated Romano
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 pound ground beef
- 1/4 cup olive oil
- 1 1/2 cups low-sodium beef stock, hot
- 4 cups cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan
- 8 ounces bocconcini mozzarella, halved
- 1/2 cup chopped fresh basil leaves
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| Line your baking sheet with foil for no mess! |
Directions
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 ground beef and gently stir to combine.
Using a melon baller (or a teaspoon measure), form the beef mixture into 3/4-inch pieces. With hands (I use gloves), roll the beef pieces into mini meatballs.
Place meatballs on a parchment paper lined cookie sheet and bake at 375 degrees for 15-18 minutes (leave meatballs slightly undercooked as they will cook in the sauce in the follow steps). Heat a large skillet with 1-2 tbsp of olive oil over medium-high heat. Place meatballs in pan and continue cooking in pan for 2-4 minutes. Add the beef 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 1/2 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.
