Chicken Pesto Meatballs Recipes

Steps:

• For the meatballs: 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.
• 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.
• Broil until the meatballs are browned and cooked through (165 degrees F internally), 14 to 16 minutes.
• For the salad: Add the arugula to a platter. Drizzle over the olive oil and balsamic glaze, then toss lightly. Top with the cherry tomatoes, peppers and Parmesan. Add the meatballs and serve.

Steps:

• In a bowl, mix the turkey with the breadcrumbs, 1/2 cup pesto, the milk and grated Parmesan; form into small balls.
• Heat a thin layer of olive oil in a nonstick skillet over medium heat. Cook the meatballs until just browned, then add the chicken broth and remaining 1/4 cup pesto and simmer until cooked through. Stir in the heavy cream and simmer until the sauce is slightly thickened.

Steps:

• Pasta: In a large saucepan of boiling salted water, cook pasta until al dente. Drain and lightly oil if they have to wait. Set aside.
• Meatballs: Meanwhile, in a bowl, mix all ingredients, except flour. Add salt and pepper.
• On a baking sheet, pour the flour.
• With lightly oiled hands, shape each meatball with 1 tablespoon of meat mixture. Put on the baking sheet, then flour them.
• In the same saucepan or in a large skillet, brown the meatballs in oil. Add stock and cream. Bring to boil and let simmer slowly until meatballs are cooked through. Put the pasta back in the saucepan and add cheese. Stir well and reheat. Adjust seasoning. Add more chicken stock if needed.
• Serve and sprinkle with basil.