Chicken Pesto Meatballs


  • 6 ounces uncooked whole grain spaghetti
  • 1/4 cup dry bread crumbs
  • 2 tablespoons prepared pesto
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 pound lean ground chicken
  • 1-1/2 cups marinara sauce
  • 1/4 cup water
  • Torn fresh basil and additional Parmesan cheese, optional


  1. Cook spaghetti according to package directions; drain.
  2. In a large bowl, combine bread crumbs, pesto, cheese and garlic powder. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls.
  3. In a large skillet, brown meatballs over medium heat, turning occasionally. Add sauce and water; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, about 5 minutes. Serve with spaghetti. If desired, top with basil and additional cheese. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan over low heat, stirring gently and adding a little water if necessary.

Recipe source:tasteofhome

0 Response to "Chicken Pesto Meatballs"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel