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Mini Meatball Orecchiette w/ Roasted Tomatoes & Bread Crumbs

Mini Meatball Orecchiette w/ Roasted Tomatoes & Bread Crumbs

5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 servings

Ingredients
  

  • 15-20 mini meatballs 1 oz
  • 3/4 box orcchiette pasta
  • 3/4 c olive oil divided
  • 8 cloves garlic minced
  • 1/2 T crushed red pepper
  • 1/4 c white wine
  • 1/2 c Divina roasted tomatoes
  • 1 c fresh mozzarella balls I found some adorable baby ones to go along with the mini meatballs
  • 1/4 c fresh basil chiffonade
  • 1 c bread crumbs I recommend making your own, so that they are larger

Instructions
 

  • Bake the meatballs in the oven at 375F until cooked through, about 20 minutes.
  • Cook the pasta according to the directions on the box.
  • In a large saute pan, heat 1/4 cup olive oil over medium heat.
  • Add the garlic and sauté until fragrant.
  • Add the crushed red pepper, cook for a minute, then deglaze with the white wine.
  • Add the meatballs, roasted tomatoes and pasta. Then toss with the remaining 1/2 cup olive oil.
  • To serve, add the mozzarella balls and top with fresh basil and bread crumbs.
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