Pesto Chicken Veggie Meatballs

Pesto Chicken Veggie Meatballs

Pesto Chicken Veggie Meatballs

Yield: about 30-35 meatballs



1 pound ground chicken breast

1/2 medium red bell pepper

1 medium carrot

1 cup zucchini

3 tablespoons pesto

1/2 teaspoon salt

1 tablespoon olive oil



Preheat oven to 375 degrees F. Gently pat the zucchini dry and add to a large bowl with the finely minced carrot and bell pepper. Add in the pesto and salt and stir to combine. Fold in the ground chicken breast using your hands or a large fork, and toss together the chicken and vegetable mixture until it's well combined. Try not to over-work the mixture.

Line a baking sheet with foil and drizzle with olive oil. Using a 1-inch scoop or a tablespoon, make small (about 1-inch) meatballs and place them on the baking sheet. Bake for 10 minutes. For a bit of browning, broil the meatballs an additional 1-3 minutes. If browning isn't important, continue to bake the meatballs for another 2-3 minutes, or until cooked through. Serve with your favorite sauce!


Recipe Credit: Super Healthy Kids