Ingredients:

  • 1.5 lbs (680g) ground chicken
  • 1/2 cup (50g) breadcrumbs, plain
  • 1/4 cup (60ml) milk, any kind
  • 1/4 cup (60ml) pesto, store-bought or homemade
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter, unsalted
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine ground chicken, breadcrumbs, milk, pesto, egg, Parmesan cheese, salt, and pepper. Gently mix until just combined – avoid overmixing.
  2. Roll the mixture into 1-inch meatballs. Place them on a baking sheet and chill for at least 15 minutes (this helps them hold their shape).
  3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides. They don’t need to be cooked through at this stage. Remove meatballs from the skillet and set aside.
  4. Melt butter in the same skillet. Add minced garlic and sauté until fragrant. Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
  5. Stir in heavy cream and pesto. Bring to a simmer, then reduce heat to low. Season with salt and pepper to taste.
  6. Gently add the browned meatballs to the sauce. Simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Ensure the internal temperature reaches 165°F (74°C).
  7. Stir in Parmesan cheese. Serve hot, garnished with fresh basil if desired.