Chicken Meatballs with Whole-Wheat Rotini

Disclaimer:  This meal takes some TLC on your part in the kitchen.  I hope that does not push you away from making it.  I reeled in the help of my hubby on this one, and I do feel that it tasted that much more amazing because of the love that was put in while making this delicious dinner.  

So, if you have about 1 solid hour to prepare dinner with minimal distractions (I know, hardly possible for those of you with little people around!), I highly recommend investing your time and energy into creating this meal.  

This is a meal as warm and inviting as a room with a fireplace on a blistering cold day.  

Mmmm~

Chicken Meatballs with Whole-Wheat Rotini
Source:  adapted from "Orecchiette with Mini Chicken Meatballs" from Giada de Laurentiis,
http://www.foodnetwork.com/recipes/giada-de-laurentiis

Ingredients:
1 pound pasta (we chose whole wheat rotini)
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 T. whole milk (or 2%)
1 T. ketchup
3/4 cup grated romano cheese (or parm), 1/2 cup parm for later
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups chicken stock, warmed
4 cups cherry tomatoes, halved
8 ounces mini mozzarella balls, halved (optional - we did not use them)
1/2 cup chopped fresh basil leaves

The Process:
In a medium bowl, stir together the bread crumbs, parsley, 3/4 cup romano (or parm), eggs, milk, ketchup, and S & P to taste.  Add in the chicken, and use your hands to form meatballs. 

In a large skillet, warm up the olive oil over medium-high heat.  In batches, add in the meatballs.  Do not touch them for about 2 minutes so that they will become browned and crispy on the bottom.  Turn them over, and cook them another 2 minutes or so. 

While you are cooking the meatballs, have your hubby or boyfriend or best girl friend (or dog if he or she is super talented) bring a large pot of salted water to a boil. Add the pasta, and cook until tender but still firm to the bite ~ around 8-9 minutes, stirring occasionally. 

Return all cooked meatballs to the large pan.  Add in the chicken stock and tomatoes.  Bring this to a boil.  Using a wooden spoon, scrape up all the yummy brown bits from the bottom of the pan.  Brown bits = flavor town.

Reduce the heat to low, and simmer the meatballs with the chicken stock and tomatoes until the meatballs are cooked through and the tomatoes are soft. 

Drain the pasta, reserving about 1 cup of pasta water.  This is an important step!  Transfer the pasta to a large serving bowl, and add in the 1/2 cup parmesan cheese.  Stir lightly to coat.  Add in the reserved cup of pasta water as needed to loosen up the pasta noodles.

Add in the meatballs, the mozzarella cheese (if using), and the basil leaves.  Toss everything gently to combine. 

You will not believe the flavors erupting from this meal . . . Bon Appetit!