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Chicken Pesto Meatballs
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Ingredients:
| 1 lb Ground Chicken |
| 1 Shallot, minced |
| 1/2 Cup Breadcrumbs |
| 1/4 Cup Grated Parmesan Cheese, plus more for garnish |
| 14 oz Pesto (store-bought or homemade), divided |
| 1 Large Egg |
| 1/2 Tsp Salt |
| 1/4 Tsp Black Pepper |
| 8 oz Angel Hair or Spaghetti Noodles |
Directions:
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Add the ground chicken, shallot, breadcrumbs, parmesan, 1/3 cup pesto, salt, and pepper to a mixing bowl. Mix until well combined.
- 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.
- Bake for 20-25 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
- 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.
- Spoon the noodles into bowl along with a few meatballs. Sprinkle grated parmesan over the top. Serve and enjoy!
- Any leftovers should be cooled completely and stored in an airtight container in the fridge.
| Course: | Dinner, Lunch, Poultry |
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