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Orecchiette-Meatball Caprese

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Orecchiette-Meatball Caprese

Orecchiette-Meatball Caprese
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
total prep
It's the Caprese with added pasta and meatballs for a complete meal that kids and grownups will both enjoy!


  • 1 pound orecchiette or other small pasta shape
  • 1 tablespoon olive oil
  • 1 (12-16 oz) bag frozen meatballs, halved if large
  • 2 garlic cloves, crushed with a garlic press
  • 2 pints (4 cups) grape tomatoes, halved if large
  • 1/2 cup chicken broth or water
  • 8 ounces mozzarella, preferably fresh, cubed
  • 1/2 cup Parmesan cheese
  • 1/4 cup coarsely chopped freh basil or parsley


  • Bring a large pot of salted water to a boil and cook pasta until al dente, drain and return to pot.
  • Meanwhile, heat oil in a 12-inch skillet over high heat, add the meatballs, and cover, turning occasionally until browned, about 3 minutes (depending on the brand of meatball). Stir in garlic, tomatoes and broth, simmer, covered until tomatoes are soft, about 5 minutes. Season with salt and pepper and toss with pasta. Stir in mozzarella, Parmesan and basil.