Chicken Pesto Meatballs

Name: Chicken Pesto Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
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

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

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

Cook spaghetti according to package directions; drain.
In a large bowl, combine bread crumbs, pesto, cheese and garlic powder. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls.
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.

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 half for a busy night. —Ally Billhorn, Wilton, Iowa

Recipe Creator