These are super easy and tasty. We usually use ground turkey, put the cooked meatballs in jarred marinara sauce and simmer for a bit on the stove. This is perfect for the leftover Costco pesto that’s always hanging out in the refrigerator.
Dan Pelosi; New York Times
- ¾ cup homemade or store-bought pesto, plus more for serving
- ½ cup panko bread crumbs
- 1 large egg
- Salt and black pepper
- Red-pepper flakes
- 1 pound ground chicken
- ½ cup 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.
- Alternatively, pan-fry meatballs over medium heat on the stovetop in a little oil until golden brown.
Eat On Edgecliff 