May 29, 2013

May Favorite Recipe: Chicken Pesto Meatballs

Our Whole Foods has these pre-packaged chicken pesto meatballs that have a perfectly acceptable ingredient list. Basically, chicken and pesto. I buy them occasionally because they're tasty and really fast to make since they only require heating in the oven. It occurred to me, though, that homemade chicken pesto meatballs would also be tasty and really fast to make.

Jackson devoured these yesterday and I had to stop myself at two meatballs for lunch. Add them to the regular rotation!

Chicken Pesto Meatballs
1 lb ground chicken
1 large handful baby spinach leaves
as many basil leaves as you want
walnuts or pine nuts
parmesan or romano cheese
olive oil
salt and pepper to taste

Preheat the oven to 350. Make the pesto by adding the spinach, basil, nuts, cheese, salt and pepper to a food processor. Drizzle in olive oil until you get a paste. Add the pesto to the ground chicken. You can add an egg or breadcrumbs for binder if you want - I didn't bother. They were kind of wet but I just plopped them on a cookie sheet in blobs and they cooked up just fine. Bake for 30 minutes. Devour!

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