Pesto & Ground Chicken Meatballs
I’m constantly trying to find ways to add pesto to dishes. I also love adding meatballs to pasta dishes because it adds a significant amount of protein. This dish was delicious. You can also prep the meatballs and use them for lunches throughout the week. Enjoy!
RECIPE CARD
TIME TO COOK: about 35 minutes
INGREDIENTS: MEATBALLS
2 cloves garlic (diced)
2 tbsp tomato paste
½ cup diced yellow onion
1/2 cup parmesan
14.5 oz ground chicken
INGREDIENTS: OTHER
5 roma tomatoes (diced)
1 lb pasta (I used Jovial!)
1 tbsp butter
½ tbsp olive oil
INGREDIENTS: PESTO
2 cloves of garlic
½ cup pine nuts
½ cup olive oil
½ of a lemon juiced
½ cup fresh grated parmesan
2.5 cups of fresh basil
3 cups spinach
Salt & pepper
INSTRUCTIONS
Pre-heat oven to 400F. Line a large baking sheet with parchment paper.
Combine all ingredients under “INGREDIENTS: MEATBALLS” thoroughly in a large mixing bowl. Then using a cookie scoop, separate the mixture into “meatballs” and place them on the baking sheet.
Put the meatballs in the oven for around 25 minutes or until thoroughly cooked (internal temperature 165F).
Cook pasta according to directions on packaging. Drain and set aside.
Make the pesto by combining all ingredients under “INGREDIENTS: PESTO” in a food processor.
In a large sauté pan, add ½ tbsp olive oil and the roma tomatoes on medium heat. Stir regularly until tomatoes are desired texture. Once completed, add the noodles, butter, and pesto to the pan. Stir until thoroughly combined.
After meatballs are completed, add to the pasta. Stir carefully.
Serve!
TIPS:
I always combine the meatball ingredients with my hands. I think this is the best way to ensure that the mixture is thoroughly combined. However, this can be a gross process, so I use gloves to help keep my hands (and under my fingernails) clean!
You can use any size cookie scoop. At the end of the day, it is just important that the meatballs are all around the same size so they cook at the same pace.
