Taste of Home
Chicken Pesto Meatballs
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
These tender, pesto-stuffed meatballs get gobbled up in our house. They're short on ingredients, but packed with flavor. I always make a double batch, freezing the other half for a busy night. —Ally Billhorn, Wilton, Iowa
Ingredients
-
6 ounces uncooked whole grain spaghetti
-
1/4 cup dry bread crumbs
-
2 tablespoons prepared pesto
-
2 tablespoons grated Parmesan cheese
-
1 teaspoon garlic powder
-
1 pound lean ground chicken
-
1-1/2 cups marinara sauce
-
1/4 cup water
-
Optional: Torn fresh basil and additional Parmesan cheese
Directions
-
1.
Cook spaghetti according to package directions; drain.
-
2.
In a large bowl, combine bread crumbs, pesto, cheese and garlic powder. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls.
-
3.
In a large skillet, brown meatballs over medium heat, turning occasionally. Add sauce and water; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, about 5 minutes. Serve with spaghetti. If desired, top with basil and additional cheese.
Nutrition Facts
3/4 cup meatball mixture with 1 cup spaghetti: 422 calories, 12g fat (3g saturated fat), 85mg cholesterol, 706mg sodium, 45g carbohydrate (7g sugars, 7g fiber), 32g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.
© 2024 RDA Enthusiast Brands, LLC