Basic Chicken Meatballs with Orecchiette in a Pumpkin Sage Cream Sauce

OCTOBER = Husband's Birthday, Daughter's Birthday, Son's Birthday, Wedding Anniversary and Halloween ~ OR ~ poorest, fattest, busiest month E.V.E.R. :)

Basic Chicken Meatballs with Orecchiette in a Pumpkin Sage Cream Sauce

*these quick and easy Chicken Meatballs require no chopping or dicing and are perfect for kids and adults! Serve as mentioned here or with your favorite sauce!

Basic Chicken Meatballs

1 lb ground chicken
1 egg
2 pieces soft wheat bread (white would be fine)
1 tsp garlic powder
1 tsp onion powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 cup Parmesan cheese (plus more for garnish)
1/4 tsp kosher salt
about 4 grinds fresh black pepper
2-4 T olive oil

1/2 lb Orecchiette Pasta (cooked aldente)

Click on the following link for the Pumpkin Sage Cream Sauce  (if you would like to lighten it up a bit - use half and half and omit the butter) *I also added a touch of freshly grated Nutmeg to the sauce for a little extra something :)


Directions:

Preheat oven to 350.

In a large bowl add all ingredients except for olive oil and mix together well with two spoons or super clean hands.  Once mixed together form the mixture into meatballs and place on a plate.

In large pan, (I used cast iron) heat up your olive oil until hot (about 3 minutes) add your meatballs and allow them to sit undisturbed so they can brown and crisp ~ about 2-3 minutes. Flip over to brown the other side, again 2-3 minutes.

Place all browned chicken meatballs in an oven-proof pan and finish cooking in the oven about 6-8 minutes or until the center is HOT and no longer pink.

PLATE IT:
Coat your cooked pasta with the Pumpkin Sage Cream Sauce then place on a plate. Top with Chicken Meatballs and garnish with shaved Parmesan and sage leaves if desired. (Obviously you can coat the Chicken Meatballs with the sauce too, but I like to see the meatballs atop of the pasta thus adding contrast to the dish.)  Enjoy!