Orecchiette With Mini–Turkey Meatballs

Serves 6
* 1 pound orecchiette
* 1/4 cup plain breadcrumbs
* 1/4 cup chopped fresh flat-leaf parsley
* 2 large eggs, lightly beaten
* 1 tablespoon whole milk
* 1 tablespoon ketchup
* 3/4 cup freshly grated Romano
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1 pound ground turkey
* 1/4 cup olive oil
* 1 1/2 cups low-sodium chicken broth
* 4 cups cherry tomatoes, halved
* 1 cup freshly grated Parmesan, divided
* 8 oz bocconcini (small mozzarella balls), halved
* 1 cup chopped fresh basil leaves, divided

Bring a large pot of salted water to a boil over high heat. Add orecchiette and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano, salt and pepper. Add chicken and combine well. Using a melon baller (or a teaspoon measure), 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 meatballs and cook about 2 minutes longer. Add 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 heat to low and simmer until the tomatoes are soft and the meatballs are cooked through, about 5 minutes.

Drain orecchiette, reserving about 1 cup of the cooking water. Transfer to a large serving bowl and add 1/2 cup Parmesan. Toss to coat orecchiette lightly, adding some of the reserved pasta water to help make a sauce. Add the meatball mixture, bocconcini and 1/2 cup basil and combine. Garnish with remaining Parmesan and basil.

The skinny
734 calories per serving, 33 g fat (8.5 g saturated), 67 g carbs, 4.7 g fiber, 40.4 g protein
Courtesty of Giada