Pesto Chicken Meatballs
Ingredients
- ¾ pound ground chicken I have the butcher grind this from boneless skinless chicken thighs
- ½ pound chicken sausage casings removed I get parsley cheese sausage
- ⅔ cup seasoned bread crumbs
- 2 cloves garlic minced
- 3 tablespoons chopped fresh parsley leaves
- ¼ cup freshly grated Pecorino Romano
- ¼ cup freshly grated Parmesan plus extra for serving
- 3 tablespoons milk
- 1 egg lightly beaten
- Kosher salt and freshly ground black pepper
- olive oil
- Pesto homemade or store bough
- Rao's marinara sauce
- Parmesan cheese and chopped parsley for serving
Instructions
- Preheat oven to 450.
- For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork.
- Form meatballs and lay on a 9x13 baking stone with sides.
- Roast 15 mins.
- Turn heat up to 500 and brush with olive oil, cooking another 5 mins.
- On a platter, I used piping bags to pipe circles of Pesto and Sauce.
- Lay meatballs on top and sprinkle with cheese and parsley.