Pesto chicken meatballs

Ingredients

• 1 lb ground chicken
• 1 shallot, minced
• 1/2 c panko breadcrumbs
• 1/4 c grated parmesan
• 1/4 c basil pesto fresh or store-bought
• 1 egg
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Homemade pesto:

• 2 cups packed fresh basil (large stems removed)
• 3 Tbsp pine nuts or walnuts
• 3 large cloves garlic (peeled)
• 2 Tbsp lemon juice
• 3-4 Tbsp nutritional yeast (optional)
• 1/4 tsp sea salt (plus more to taste)
• 2-3 Tbsp extra virgin olive oil
• 3-6 Tbsp water (plus more as needed)

*blend all in food processor 

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat, set aside.
2. In medium mixing bowl, combine ground chicken, shallot, breadcrumbs, pesto, egg, salt and pepper. Using a spatula or your hands, mix until combined.
3. Roll mixture into balls about 1 1/2 inches in diameter. Place onto prepared baking sheet and lightly spray with oil.
4. Place into oven and bake for 20-25 minutes or until they reach an internal temperature of 165 degrees. Remove from the oven and serve with pasta tossed in rest of pesto.