Cheese Stuffed Pesto Chicken Meatballs
These showed up on my Instagram quite some time ago but I wanted to try the recipe a few times with different types of pesto before posting it. In the end it came down to using a high quality basil pesto either home made or the good kind from the grocery store and it makes all the difference in the flavor of these little meatballs. This recipe is definitely a crowd-pleaser.
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Cheese Stuffed Pesto Chicken Meatballs
Ingredients:
1 lb ground chicken breast
1/2 cup bbread crumbs
1 large egg
1/3 cup basil pesto, plus 2 tbsp
2.5oz (65gr) bocconcini cheese balls
2 cloves of garlic, crushed
1 tsp salt
1 tsp freshly ground black pepper
Parmigiano Reggiano
1 lb ground chicken breast
1/2 cup bbread crumbs
1 large egg
1/3 cup basil pesto, plus 2 tbsp
2.5oz (65gr) bocconcini cheese balls
2 cloves of garlic, crushed
1 tsp salt
1 tsp freshly ground black pepper
Parmigiano Reggiano
Method:
- Preheat the oven to 350°F (175°C).
- Mix together the chicken, bread crumbs, egg, garlic, salt, pepper and 2 tbsp pesto until well combined.
- Make a small meatball and flatten it and put a cheese ball in the middle of it. With slightly dampened hand, roll the meatballs between your palms, making sure that the cheese is fully covered.
- Place the meatballs on a baking sheet and bake for approximately 15 minutes, or until the meatballs are fully cooked through
- Coat the cooked meatballs with remaining 1/3 cup pesto, sprinkle some grated Parmigiano Reggiano and serve warm.
