**Chicken Pesto Meatballs: A Flavorful and Versatile Dish**
Chicken pesto meatballs are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are made with a combination of ground chicken, pesto, bread crumbs, Parmesan cheese, and spices, and are then baked in the oven until golden brown. The meatballs are moist and flavorful, with a crispy exterior and a tender interior. They can be served with a variety of dipping sauces, such as marinara sauce, pesto sauce, or tzatziki sauce. This recipe article provides detailed instructions on how to make chicken pesto meatballs, as well as three variations of the recipe: turkey pesto meatballs, vegetarian pesto meatballs, and air fryer chicken pesto meatballs. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, chicken pesto meatballs are sure to be a hit.
ITALIAN CHICKEN MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
PESTO MEATBALLS
Pesto does double duty in these yummy meatballs. Add some to the ground meat mixture, then simmer the meatballs in chicken broth and pesto for an extra herby kick.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will result in the best-tasting meatballs. Look for organic, free-range chicken and high-quality pesto.
- Don't overwork the meat mixture: Overworking the meat mixture will make the meatballs tough. Mix the ingredients just until they are combined.
- Chill the meatball mixture before cooking: Chilling the meatball mixture for at least 30 minutes will help them hold their shape better when cooking.
- Cook the meatballs over medium heat: Cooking the meatballs over medium heat will help them cook evenly and prevent them from burning.
- Use a meat thermometer to ensure the meatballs are cooked through: The internal temperature of the meatballs should reach 165 degrees Fahrenheit before they are done.
Conclusion:
These chicken pesto meatballs are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. Serve them with your favorite dipping sauce, such as marinara sauce or tzatziki sauce.
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