These meatballs are to die for 🤤 I could honestly just eat a plate of them alone. They pair great with this pesto pasta and make for a very filling meal. This might just become a regular for me!
Ingredients
1 lb ground chicken
1 egg white (remove yolk by transferring back and forth between egg shell halves over bowl until all white is in bowl)
1/3 c Italian breadcrumbs
1/3 c shredded Parmesan cheese
1 handful of chopped spinach, steamed
3 servings of chickpea angel hair pasta
Heavy cream
Minced garlic Garlic salt
Pepper
Cumin
Instructions
Meatballs:
1) Preheat oven to 450
2) Add ground chicken, egg white, breadcrumbs, spinach, and Parmesan cheese to large bowl and mix to combine, kneading chicken as necessary
3) Add 3-4 tsp garlic salt, 1 tsp cumin, and 1-2 tsp pepper
4) Spray non-stick spray on a baking sheet and form chicken mixture into large, 2-inch meatballs
5) Bake meatballs for 15-20 minutes, stopping half way through to brush with olive oil and flip
6) Enjoy!
Pasta:
1) Bring a large pot of water to a boil and add a splash of oil (this keeps the noodles from sticking together)
2) Once water is boiling, add chickpea pasta to pot and stir
3) Cook pasta 7-10 minutes, or until soft all the way through
4) Drain water and rinse pasta using hot water (this removes excess starch)
5) Add pasta back to pot on medium heat and add 2-3 tbsp pesto, a splash of heavy cream (about 1-2 tbsp), and a spoon of minced garlic
6) Allow to heat for 3-5 minutes, stirring often until all noodles are coated
7) Plate pasta and top with meatballs
8) Enjoy!
Comments