This recipe is really easy to put together if you already have pesto. I serve it with pasta rather than as a salad. I like that the meatballs don’t require breadcrumbs, so it’s a great option for gluten free.
Adapted from: Ree Drummond’s Italian Chicken Meatballs
- 1 pound ground chicken
- 1/4 cup pesto (I have 2 good pesto recipes on this site: Lighter Pesto & Pesto in Grams
- 1/4 cup grated mozzarella
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon balsamic glaze (I use balsamic vinegar)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- Place oven rack in center of the oven and pre-heat broiler. Line a sheet pan with foil and coat with cooking spray.
- Add all the ingredients to a bowl.; mix well.
- Form into ping pong sized meatballs and place onto prepared sheet pan.
- Broil until the meatballs are browned and cooked through (165 degrees F internally), 14 to 16 minutes. I like to flip them once they get browned on top. If there’s a lot of excess liquid around the meatballs, I dab it away with a paper towel before flipping them.