Baked Chicken Meatballs with Broccoli Pesto Pasta

With just five ingredients, these parmesan-loaded baked chicken meatballs are good any way you serve them. But, paired with a hearty roasted broccoli pesto sauce, they make for a lovable feast.

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Step 1

Preheat the oven to 450°F with a rack in the center position.

Step 2

In a large bowl, combine the chicken, bread crumbs, eggs, fennel seeds, parmesan, garlic and salt. Mix well, then with wet hands, form golf ball-size meatballs (about 2 tablespoons each) and place on a large rimmed sheet pan. You should have about 18 meatballs.

Step 3

Bake the meatballs for about 25 minutes, or until browned and cooked through.

Step 4

Bring a large pot of water to a boil over high heat and salt it. Cook the pasta until al dente according to the package instructions. Drain.

Step 5

Transfer the pasta back to the large pot and add as much broccoli pesto as desired, along with a little olive oil (if needed) and toss to combine.

Step 6

Divide the pasta into bowls, top with meatballs. Serve with additional parmesan and freshly cracked black pepper.

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