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
Toss pasta with broccoli pesto along with some olive oil and top with chicken meatballs
Serve with freshly shaved parmesan