Pesto Meatballs

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PESTO
1 lb ground chicken
1 egg
3/4 c breadcrumbs
1/2 c stock
2 tbsp grated Parmesan cheese
black pepper

MEATBALLS
2 c fresh spinach
1/2 c fresh basil
1/2 c pine nuts
2-3 garlic cloves
1/4 c Parmesan cheese
3 tbsp extra virgin olive oil
1/4 c stock (maybe more, to thin out the sauce so you have enough to cover the meatballs)

Mix all the meatball ingredients together until well combined. Cover and refrigerate while you prep the pesto. Put all the pesto ingredients in a food processor or blender and blend until smooth. Roll the meat mixture into 2-inch balls and place on a cookie sheet lined with aluminum foil, making sure none of the balls are touching. (Trust me, this makes clean-up muuuuch easier. That pesto sticks!) Spoon the pesto over each meatball so that it’s completely covered. (You might want to save some or make another batch if you’re having these meatballs with pasta.) Bake at 350 for 45 minutes or until fully cooked. I’m sure there’s an internal temperature to go by, but if you cut one open, you’ll know if it’s still raw. Serve with pasta, rice, or on their own.

I thought these would just be a good way to sneak some spinach into my diet, but these are actually really amazing! They’re very tender, but the bottoms are so crispy, and the spinach pesto (as opposed to basil-based) is very mild but flavorful.

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