Chicken Meatballs with Parsley Pesto

Check out this change up of traditional beef meatballs. Here, we have a whole new look and flavor profile. These lean and colorful meatballs taste like sausage with the help of an Italian seasoning blend and have an added boost of vegetables with the spinach incorporated inside and with the homemade parsley pesto to serve along side.

Ingredients

Chicken Meatballs:

1 pound of lean ground chicken

3/4 cup whole wheat breadcrumbs

1/2 cup finely grated pecorino romano

2 eggs

1/3 cup low sodium chicken broth

1 tsp salt

1 tsp freshly ground black pepper

1 tsp fennel seeds

1/8 tsp anise seed

2 tbsp roughly chopped parsley

1 cup spinach, steamed and finely chopped

Parsley Pesto (or 1 container or jar or your favorite store bought basil pesto):

2/3 cup toasted toasted pepitas

2 garlic clove, peeled, smashed and sliced

4 cups of fresh parsley, stems included

2 tsp salt

1/3 cup pecorino romano 

1 cup plus 2 tbsp olive oil extra virgin olive oil

Freshly ground black pepper

Directions

1. Preheat the oven to 350F. Line a baking sheet with tin foil and spray with cooking spray.

2. In a large bowl, combine all of the ingredients.

3. Form the meatballs with your hands into medium sized balls, about 1.5in x 1.5in.

4. Bake the meatballs for 30 minutes.

5. Remove and let cool.

6. In a food processor, pulse (do not blend) the parsley, garlic, salt, pepper and pepitas about 8-10 times. Scrape the sides and continue pulsing until the mixture becomes a chunky paste.

7. While pulsing the mixture, slowly pour the olive oil into the mixture in a steady stream. Scrape the sides. Add the pecorino romano and pulse a few more times, scrape, and pulse again. Season to taste as necessary.

8. In a large bowl, toss your desired amount of pesto with the carrots and parsnips. Serve the meatballs over the pesto.

Note: Freeze the meatballs for up to 3 months in an airtight container or zip lock bag.