They are so easy, and so delicious, I really can’t think of a single reason not to make them. Their flavor gets so much sweeter and more intense in the oven, you’ll want to eat them straight out of the baking dish! They go perfectly with the super flavorful roasted chicken meatballs I made here.
2 lbs. grape tomatoes (about 4 c.)
2 tablespoons olive oil
1 tsp. dried thyme
1 tsp. dried oregano
1 tbsp. fresh rosemary, minced
1 lb. ground dark meat chicken (or turkey)
2 shallots, minced
6 garlic cloves, minced
1 c. grated Parmesan
1/4 c. dried breadcrumbs
1/4 c. fresh basil, minced
1 tsp. kosher salt
1 egg, beaten
1 box Barilla Plus pasta, any shape (I used farfalle here)
1/4 fresh parsley, mincedPreheat oven to 200º.
Put tomatoes in a rectangular baking dish and add olive oil, thyme, oregano, and rosemary and toss to coat the tomatoes. Roast in the oven at least 3 hours and up to 8 hours. Let cool and use a potato masher or large spoon to crush the tomatoes into a chunky sauce.
For the meatballs, put ground chicken, shallots, garlic, Parmesan, breadcrumbs, basil and salt in a medium bowl and use a fork to combine. Add egg and work it through the meat mixture with a fork.
Line a baking sheet with foil and preheat the oven to 400º.
Use a spoon or small ice cream scoop (the mini size of this one is my tool of choice!) to shape the meat mixture into small meatballs. Roast in the oven for 30 minutes until cooked through.
Meanwhile cook pasta according to the directions on the box. When you drain the pasta, reserve some of the cooking liquid.
Toss cooked pasta and the tomatoes in a large bowl or the baking dish from the tomatoes. Add a little of the pasta cooking water to it if it seems dry. Add meatballs and parsley and toss with more pasta water if needed.
Click HERE for a printable recipe.