Chicken Meatballs with Bowties...so good you won't care its chicken

Sabrina and I are locked in an battle of epic porportions, health on one side best flavor on the other (I'll let you guys figure out who falls where). The general rule of thumb is the more fat the juicer the meatball. (80/20 is where its at!) Marriage is compromise and understanding and all that yada yada hallmark crap. So in the siprit of a happy wife equals a happy husband we found delicious middle ground in this recipe. This is dish is based on a recipe by Giada and while Sabrina isn't a big fan of her and her girls hanging out all the time she can certainly cook.


1 Lbs 99% Fat Free Chicken (it really hurts my heart to buy meat that lean but you will be surprised)

1/4 C bread crumbs (we keep white bread in the freezer and pulse it in the food processor)

1 Tbls Milk

2 eggs

1/2 C shredded romano

pinch of salt

1 Tsp fresh ground pepper

1/4 C Olive Oil

1/4 C White wine

1/2 Quart Chicken Broth

2 containers of cherry tomatoes halved

1 Tsp Red Pepper flakes (optional)

1/2 C Shredded Parmigiana

1 container bocconcini mozzarell, quartered

1/2 C chopped fresh basil

1 Lbs Bow tie pasta

For the meat balls, add the breadcrumbs and the milk in a large mixing bowl and let the bread soak up the milk. Add the eggs and lightly beat. Add the ramano, salt, pepper, and chicken and mix gentley with your hands (don't over work it) Form small meatballs and set aside on a tray. Heat a large skillet over med-high heat with the olive oil. When it shimmers add about a 1/3 of the meatballs (don't over crowd the pan, just work in batches. cook until brown on all sides, about 2 mins per. Set the first batch on a pplate lined with a paper towel and repeat until all the meatballs are cooked. Return all the meatballs to the pan and deglaze with the white wine. Let it smmer don for a min then add the chicken broth, cherry tomatoes and pepper flakes. Simmer until the meatballs are cooked through.

Bring a large pot of water to a boil, cook the pasta until al dente.

In a large serving bowl add the pasta, then half the parm. Top with the meatball mixture, then mozzaral, basil, and finally the rest of the parm. Hit it with some fresh groun pepper and stand back and admire the beauty!

Enjoy!