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Chicken Pesto Meatballs

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Ingredients:

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1 lb Ground Chicken+ Add to Shopping List
1 Shallot, minced+ Add to Shopping List
1/2 Cup Breadcrumbs+ Add to Shopping List
1/4 Cup Grated Parmesan Cheese, plus more for garnish+ Add to Shopping List
14 oz Pesto (store-bought or homemade), divided+ Add to Shopping List
1 Large Egg+ Add to Shopping List
1/2 Tsp Salt+ Add to Shopping List
1/4 Tsp Black Pepper+ Add to Shopping List
8 oz Angel Hair or Spaghetti Noodles+ Add to Shopping List

Directions:

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Add the ground chicken, shallot, breadcrumbs, parmesan, 1/3 cup pesto, salt, and pepper to a mixing bowl. Mix until well combined.
  3. Use a cookie scoop or your hands to form meatballs, about 1 ½ Tbsp in size. Place on the baking sheet. You should have about 14 meatballs.
  4. Bake for 20-25 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
  5. While the meatballs bake, bring a pot of water to a boil, and cook the noodles according to package instructions. Remove the noodles to a bowl and toss to combine with the remaining pesto.
  6. Spoon the noodles into bowl along with a few meatballs. Sprinkle grated parmesan over the top. Serve and enjoy!
  7. Any leftovers should be cooled completely and stored in an airtight container in the fridge.
Course: Dinner, Lunch, Poultry
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