Are you craving a restaurant-quality meal that's both incredibly delicious and surprisingly healthy? Get ready to transform your dinner routine with these mouthwatering Chicken Pesto Meatballs that combine the rich, herbaceous flavor of pesto with tender chicken, served atop spiralized zucchini noodles and accompanied by caramelized roasted fennel. This recipe is not just a meal—it's a culinary adventure that proves eating healthy doesn't mean sacrificing flavor!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground chicken
- 1/2 cup pesto
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 medium zucchini, spiralized
- 1 bulb fennel, sliced and roasted
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the roasted fennel by trimming the top and bottom of the fennel bulb. Slice the bulb into thin wedges, about 1/4 inch thick. Arrange the fennel slices on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast the fennel in the preheated oven for about 25-30 minutes, or until it is tender and caramelized, flipping halfway through for even cooking.
- While the fennel is roasting, prepare the chicken meatballs. In a large mixing bowl, combine the ground chicken, pesto, grated Parmesan cheese, egg, garlic powder, salt, and pepper. Mix until all ingredients are well incorporated, but do not overmix to keep the meatballs tender.
- Using your hands, form the chicken mixture into meatballs, about 1 to
- 5 inches in diameter. Place the meatballs on a separate baking sheet lined with parchment paper.
- Once the fennel has about 15 minutes left to roast, place the chicken meatballs in the oven. Bake for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- While the meatballs and fennel are cooking, spiralize the zucchini using a spiralizer or a vegetable peeler to create zucchini noodles. Set aside.
- In a large skillet, heat a small amount of olive oil over medium heat. Add the spiralized zucchini noodles and sauté for about 2-3 minutes, just until they are tender but still slightly crisp. Season with salt and pepper to taste.
- Once the meatballs are done, remove them from the oven and let them rest for a few minutes. Serve the meatballs over a bed of zucchini noodles, topped with roasted fennel. Optionally, drizzle with additional pesto or sprinkle with more Parmesan cheese before serving.
- Enjoy your Chicken Pesto Meatballs with Zucchini Noodles and Roasted Fennel!
Tips
- Keep your meatballs tender by avoiding overmixing the ingredients. Mix just until combined to prevent tough meatballs.
- Use a meat thermometer to ensure your chicken meatballs reach the safe internal temperature of 165°F (74°C) without overcooking.
- For extra flavor, try toasting your fennel slices a bit longer to achieve deeper caramelization.
- If you don't have a spiralizer, use a vegetable peeler to create zucchini noodles or simply slice the zucchini into thin ribbons.
- For a gluten-free version, use a gluten-free pesto and ensure all other ingredients are gluten-free.
- Prep your ingredients in advance to make the cooking process smoother and more enjoyable.
Nutrition Facts
Calories: 300kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 99mg
