This was a delicious and easy dinner! The sauce is perfect for soaking up your sourdough bread!
Pesto Meatballs in Sundried Tomato Sauce and Crispy Prosciutto
Ingredients
Crispy Prosciutto
- 3 ounces prosciutto sliced
- 2 T. oil from sundried tomatoes
Meatballs
- 1 ½ pounds ground chicken
- 2 Tablespoons basil pesto
- salt/pepper/garlic powder to taste
- 3 minced garlic cloves
- ½ cup Parmesan Cheese
Sauce
- 2 T. oil drained from the sundired tomatoes
- ¼ c. sundried tomatoes chopped
- 2 Tablespoons butter
- 1 shallot chopped
- 4 cloves garlic smashed
- 1 Tablespoons tomato paste
- 1 cup dry white wine
- 1/2- ¾ cup heavy cream depending how creamy you want it
- ½ cup oil-packed sun-dried tomatoes oil drained
- ½ cup grated parmesan cheese
Instructions
Prosciutto
- Cook the prosciutto in the skillet with the oil until crispy, 5 minutes. Set aside on paper towels.
Meatballs
- Mix ground chicken, pesto, salt, pepper, garlics and parmesan. Roll into meatballs. Fry in oil until crispy. Set aside.
Sauce
- Add the butter, shallots, and garlic. Mix in the tomato paste.
- Add the wine. Bring to a boil, cook for 3-5 minutes.
- Add the cream, cheese and sun-dried tomatoes. Return meatballs and simmer for 10 minutes until the sauce thickens.
- Serve the meatballs topped with prosciutto and sourdough bread for dipping!
Adapted from Half Baked Harvest
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