Baked Chicken Meatballs in Pesto Pasta
Ingredients
- 2 lbs ground chicken
- 1 cup breadcrumbs
- 2 large eggs, beaten
- 1 tbsp dried fennel seed
- 1 cup finely grated parmesan cheese
- 4 garlic cloves, minced
- 2 tsp salt
- 1 lb Bucatini (or your favorite pasta)
- Roasted Broccoli Pesto
Preparation
Preheat oven to 450°F.
In the same bowl, use your hands to combine the ground chicken, salt, eggs, fennel, grated parmesan cheese, garlic and bread crumbs. Using your hands form uniform meatballs about 2 tbsp each and arrange on a baking sheet.
Roast meatballs for 15 min on center rack. Turn heat up to 500°F and brush meatballs with olive oil. Cook for another 5 minutes.
Cook the pasta according to package instructions
Toss pasta with broccoli pesto along with some olive oil and top with chicken meatballs. Serve with freshly shaved parmesan. Enjoy!