Italian Chicken Meatballs

Prep:15minCook:16min

The pesto is a NYT recipe. I had plenty of basil so I figured I might as well use it in the meatballs. Maybe follow the directions. The original recipe from Ree Drummond uses the meatballs in an arugula salad - feel free to reference it. I made a half recipe tonight and it made plenty of smaller size meatballs.

Updated at: Thu, 17 Aug 2023 04:52:35 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories186.2 kcal (9%)

Total Fat15.2 g (22%)

Carbs1.7 g (1%)

Sugars0.7 g (1%)

Protein10.8 g (22%)

Sodium296.5 mg (15%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

19 servings

For the pesto:

2 cupsfresh basil leaves

no stems

2 tablespoonspine nuts

or walnuts

2cloves garlic

large

½ cupextra-virgin olive oil

½ cupparmesan cheese

freshly grated

For the meatballs:

nonstick cooking spray

for the foil

2 poundsground chicken

½ cuppesto

½ cupgrated mozzarella

¼ cupgrated parmesan cheese

2 tablespoonsbalsamic glaze

2 teaspoonskosher salt

1 teaspoonfreshly ground black pepper

½ teaspooncrushed red pepper

Instructions

For the pesto:

Step 1

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.

Step 2

With the machine running slowly dribble in the oil and process until the mixture is smooth.

Step 3

Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

For the meatballs:

Step 4

Position an oven rack in the middle of the oven and preheat on the broiler setting. Line a sheet pan with foil and coat with cooking spray.

Step 5

Add the chicken, pesto, mozzarella, Parmesan, balsamic glaze, salt, black pepper and crushed red pepper to a large bowl. Mix well with clean hands and form into 15 meatballs, about a third of a cup each, adding them to the prepared sheet pan as you go.

Step 6

Broil until the meatballs are browned and cooked through (165 degrees