Chicken
Pesto Meatball Recipe
Ingredients
:
6
ounces uncooked whole grain spaghetti
1/4
cup dry bread crumbs
2
tablespoons prepared pesto
2
tablespoons grated Parmesan cheese
1
teaspoon garlic powder
1
pound lean ground chicken
1-1/2
cups marinara sauce
1/4
cup water
Torn
fresh basil and additional Parmesan cheese, optional
How
To Make Chicken Pesto Meatball :
Cook
spaghetti according to package directions; drain.
In
a large bowl, combine bread crumbs, pesto, cheese and garlic powder. Add
chicken; mix lightly but thoroughly. Shape into 1-in. balls.
In
a large skillet, brown meatballs over medium heat, turning occasionally. Add
sauce and water; bring to a boil. Reduce heat; simmer, covered, until meatballs
are cooked through, about 5 minutes. Serve with spaghetti. If desired, top with
basil and additional cheese.
Freeze
option: Freeze cooled meatball mixture in freezer containers. To use, partially
thaw in refrigerator overnight. Heat through in a covered saucepan over low
heat, stirring gently; add water if necessary.
Test
Kitchen tips :
If
you don't have dry bread crumbs, substitute with an equal amount of unsalted
cracker crumbs or uncooked oats, or use 3/4 cup soft bread crumbs.
Overmixing
ground meat causes meat loaves, meatballs and burgers to have an unappealing
firm and compact texture.
Mixing
the seasonings and any bread crumbs or liquid ingredients before adding the
meat helps blend the flavors without over-handling the meat.