Orecchiette with Mini Chicken Meatballs

inspiration: Giada
Prep: 30 minutes
Cook: 30 minutes
 Serves: 6-8

 Description: I got a great new cookbook this Christmas. I have already tried a few recipe's from it and am quite pleased. Here is one that was a big hit with the family that was visiting. It's fresh, colorful, and there wasn't one piece left.

1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated parmesean
8 ounces mozzarella, cut in bitesize pieces
1/2 cup chopped fresh basil leaves

1. 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.

2. 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.
3. Using a teaspoon measure, form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
4. In a large 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.
5. 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.
6. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. 7. Drain the pasta, reserving about 1 cup of the pasta water.
8. Transfer pasta to a large serving bowl and add the Parmesan.
9. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta.
10. Add the meatball mixture, cheese, and 1/2 cup of the basil.
11. Gently toss to combine. Garnish with the chopped basil.