Chicken Meatballs with Pesto Sauce


Makes about 22 meatballs


⅓ cup finely diced onions
1 tablespoon finely diced garlic
⅓ cup finely diced mushrooms
2 tablespoons water
1 pound ground chicken
1 tablespoon ketchup
1½ tablespoons Herbal Pizza & Pasta Magic®
½ cup panko bread crumbs
1 egg
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried thyme leaves

12 fresh basil leaves
1 tablespoon pine nuts
2 teaspoons minced garlic
¼ cup olive oil
1½ teaspoons fresh squeezed lemon juice
1 teaspoon Herbal Pizza & Pasta Magic®

How To Prepare

Pre-heat oven to 350°F. Place onions, garlic, mushrooms, and water in a small saucepan and cook on medium until the water evaporates and the vegetables are soft. Remove from heat, scrape mixture into a mixing bowl and let cool in refrigerator.

When cool, add the chicken, ketchup, Herbal Pizza & Pasta Magic®, panko, egg, garlic powder, onion powder, and thyme and mix well using your hands. Using a 1-ounce scoop or scale to portion, roll meatballs, then place on a baking pan lined with parchment paper or aluminum foil. Bake for 25-30 minutes or until internal temperature reaches 170°F. Remove from oven and let rest while preparing the Pesto Sauce.

To make the pesto, place all Pesto Sauce ingredients in a food processor and pulse until the sauce is emulsified, about 15 to 20 seconds. Serve with the meatballs.

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