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Pesto Meatballs in Sundried Tomato Sauce and Crispy Prosciutto

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Ingredients
  

Crispy Prosciutto

  • 3 ounces prosciutto sliced
  • 2 T. oil from sundried tomatoes

Meatballs

  • 1 pound ground chicken
  • 1 Tablespoon basil pesto
  • ⅔ cup bread crumbs
  • salt/pepper to taste
  • 3 T. milk
  • 1 egg
  • 2 minced garlic cloves
  • ½ cup Parmesan Cheese

Sauce

  • 2 Tablespoons butter
  • 1 shallot chopped
  • 4 cloves garlic smashed
  • 1 Tablespoons tomato paste
  • 1 cup dry white wine
  • ½ cup heavy cream
  • 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 all. 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 and cheese. Return meatballs and simmer for 10 minutes until the sauce thickens.
  • Serve the meatballs topped with prosciutto and sourdough bread for dipping!