Orecchiette with Mini ?Meatballs? Recipe

Name: Orecchiette with Mini ?Meatballs?
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried orecchiette pasta, or your favorite short pasta; 2 cups soy crumbles (about 6 oz.); 6 Tbs. finely grated Pecorino Romano cheese, divided; ⅓ cup whole-wheat breadcrumbs; 1 large egg; 2 cloves garlic, minced (about 2 tsp.), divided; 1/2 tsp. Italian seasoning; ⅛ tsp. red pepper flakes; 1 Tbs. plus 1 tsp. olive oil, divided; 1 cup frozen peas; 1/2 cup low-sodium vegetable broth; 1 Tbs. lemon juice; 1 Tbs. chopped fresh chives; 1 tsp. chopped fresh thyme leaves

Servings: persons

2 cups dried orecchiette pasta, or your favorite short pasta
2 cups soy crumbles (about 6 oz.)
6 Tbs. finely grated Pecorino Romano cheese, divided
⅓ cup whole-wheat breadcrumbs
1 large egg
2 cloves garlic, minced (about 2 tsp.), divided
1/2 tsp. Italian seasoning
⅛ tsp. red pepper flakes
1 Tbs. plus 1 tsp. olive oil, divided
1 cup frozen peas
1/2 cup low-sodium vegetable broth
1 Tbs. lemon juice
1 Tbs. chopped fresh chives
1 tsp. chopped fresh thyme leaves

1
Cook pasta according to package directions.
2
Meanwhile, place soy crumbles in bowl and microwave 1 1/2 minutes on high.
3
Add 2 Tbs.
4
cheese, breadcrumbs, egg, 1 tsp.
5
garlic, Italian seasoning and red pepper flakes.
6
Mix together until fully combined.
7
Heat 1 tsp.
8
oil in nonstick skillet over medium-high heat.
9
Roll 1 Tbs.
10
soy crumble mixture into ball and place in pan.
11
Repeat with remaining mixture.
12
Cook meatballs 3 to 5 minutes, or until evenly browned.
13
Add peas and broth, cover and reduce heat to medium-low.
14
Simmer 4 to 5 minutes, or until most of liquid has evaporated.
15
Drain pasta and toss with lemon juice, chives, thyme and remaining 1 Tbs.
16
oil in serving bowl.
17
Season with salt and pepper.
18
Add meatballs and peas, sprinkle remaining cheese over pasta, and serve.

1396

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups dried orecchiette pasta, or your favorite short pasta, 2 cups soy crumbles (about 6 oz.), 6 Tbs. finely grated Pecorino Romano cheese, divided, ⅓ cup whole-wheat breadcrumbs, and more.

Yes, Orecchiette with Mini ?Meatballs? falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette with Mini ?Meatballs?

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions