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Mini Meatball Orecchiette w/ Roasted Tomatoes & Bread Crumbs
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
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.