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Per serving
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- 1
Cook the pasta
Cook the whole grain spaghetti according to package directions, then drain and set aside while you build the meatballs.
- 2
Mix and shape
In a large bowl, stir together the bread crumbs, pesto, parmesan, and garlic powder. Add the ground chicken and mix with a light hand just until combined — overworking it makes the meatballs tough. Roll into 1-inch balls.
- 3
Brown and simmer
Brown the meatballs in a large skillet over medium heat, turning to color all sides. Pour in the marinara and water, bring to a boil, then reduce the heat and simmer covered about 5 minutes, until the meatballs are cooked through. Serve over the spaghetti and finish with torn basil and extra parmesan if you like.
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Chicken Pesto Meatballs
Created by: MacroMeals
Ingredients
- 6 oz whole grain spaghetti
- 1/4 cup dry bread crumbs
- 2 tbsp pesto
- 2 tbsp parmesan cheese
- 1 tsp garlic powder
- 1 lb ground chicken
- 1 1/2 cup marinara sauce
- 1/4 cup water
- fresh basil, to taste
Instructions
- Cook the pastaCook the whole grain spaghetti according to package directions, then drain and set aside while you build the meatballs.
- Mix and shapeIn a large bowl, stir together the bread crumbs, pesto, parmesan, and garlic powder. Add the ground chicken and mix with a light hand just until combined — overworking it makes the meatballs tough. Roll into 1-inch balls.
- Brown and simmerBrown the meatballs in a large skillet over medium heat, turning to color all sides. Pour in the marinara and water, bring to a boil, then reduce the heat and simmer covered about 5 minutes, until the meatballs are cooked through. Serve over the spaghetti and finish with torn basil and extra parmesan if you like.