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5 Servings
Total Time: 1hr 5min
Recipe By: Katya Katya @ https://www.littlebroken.com Valya of valyastasteofhome.com says Katya says sumiyah says Katya says Anna says Katya says Bri | Bites of Bri says Katya says Calie says Sammie L says Katya says Heather says Katya says melissa says Katya says Natasha says Katya says Julia says Katya says Kristin says Katya says Jenny says Katya says kate@katesweekendkitchen says Katya says Crissy says Katya says Barbara says Katya says Martha says Katya says Tiffany Till says Katya says Kimberleigh says Katya says Chelsea says Katya says Samantha says Katya says Keisha says Katya says Kristine says Katya says Kim says Katya says Marie says Katya says Danielle says Katya says Karen says Katya says Anna says Katya says Shannon says Katya says Shannan says Katya says

Orecchiette With Baked Mini Chicken Meatballs In Tomato Cream Sauce | Little Broken

Ingredients

  • ½ cup Panko
  • ¼ cup milk
  • ½ lb. ground chicken
  • 1 egg
  • 2 Tbsp. grated or shredded (in food processor) onion
  • 1 Tbsp. fresh minced parsley
  • 1 Tbsp. sour cream
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 cups uncooked orecchiette pasta
  • ¼ - ⅓ cup reserved pasta water*
  • 1 cup jarred Tomato Basil pasta sauce (I used this brand - it has clean ingredients)
  • ½ cup heavy cream
  • ½ cup mini mozzarella balls ("pearls"-found next to fresh mozzarella)
  • fresh chopped parsley or basil

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