Chicken Pesto Meatballs

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

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• 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

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1. Place oven rack in center of the oven and pre-heat broiler. Line a sheet pan with foil and coat with cooking spray.
2. Add all the ingredients to a bowl.; mix well.
3. Form into ping pong sized meatballs and place onto prepared sheet pan.
4. 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.