These chicken meatballs get a triple hit of basil flavor from pesto, crushed Pesto Tantos, and a handful of pecorino and parm. Pan fried until golden, they're great over pasta, tucked into a wrap, or piled onto a grain bowl.
INGREDIENTS
- ½ bag Pesto Tantos
- 1 lb ground chicken
- ¼ cup panko breadcrumbs
- ½ cup pesto
- 1 egg, lightly beaten
- ¼ cup pecorino, grated
- ¼ cup parmesan, grated
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 tbsp olive oil
DIRECTIONS
- In a food processor, combine the panko and Pesto Tantos and pulse until you get a fine breadcrumb consistency. Measure out ½ cup and set aside.
- In a large bowl, combine the pesto, Tantos breadcrumbs, egg, pecorino, parmesan, salt, and pepper.
- Add the ground chicken and gently fold everything together, taking care not to overmix.
- Shape into balls, roughly 2 tbsp each, and place on a parchment lined baking sheet. Freeze for 10 to 15 minutes.
- Heat a large skillet over medium heat and add the olive oil. Pan fry the meatballs for about 5 minutes, then flip.
- Cover and cook for another 5 minutes, until golden brown and the internal temperature reads 165°F.
- Serve over pesto pasta, in a wrap, or in a grain bowl.
Tip: Snack on the other half of the bag while you cook. Chef's privilege.
