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Description
Simply adding pesto to chicken meatballs is a quick, easy way to infuse them with complex flavor while providing enough fat to ensure they are moist and juicy. With few ingredients, these meatballs come together fast and work well with any kind of pesto, whether homemade or store-bought. These meatballs can be eaten on their own, make a great addition to any plate and are the perfect companion to pesto pasta, of course.
Ingredients
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3/4cup homemade or store-bought pesto, plus more for serving 1/2cup panko bread crumbs 1large egg Salt and black pepper Red-pepper flakes 1pound ground chicken 1/2cup grated Parmesan
Directions
Heat the oven to 400 degrees. Add pesto, panko, egg, 1 teaspoon salt, 1 teaspoon black pepper and a pinch of red pepper to a bowl and mix to combine, ensuring the panko is fully moistened. Add chicken and cheese and mix until just combined, being careful not to overmix. Form the meat mixture into 15 small balls (about 2 tablespoons each) and place onto a baking sheet. Bake meatballs for 10 minutes. Remove from the oven and let rest for 5 minutes. Serve with extra pesto sauce on the side or with pesto-coated pasta.
Notes
Alternatively, pan-fry meatballs over medium heat on the stovetop in a little oil until golden brown.
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