Pesto Meatballs in Sundried Tomato Sauce and Crispy Prosciutto
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!