Ally's Sweet and Savory Eats: Chicken Pesto Meatballs

Thursday, October 4, 2012

Chicken Pesto Meatballs

 
You guys, I made the BEST meal last night.
 
I'm come to love this book and her recipes.  If you have wee-little ones at home you need to read it.  Don't worry, you don't have to buy it, just check it out from your library like I did.
 
You know what else is funny?  I've read two different books in the last 4 months with the same title.  How often does that happen?  They were both good.  Same concept, different stories.  You can find them, here and here.
 
On that note, is anyone interested in starting an online book club?  No contracts, no deadlines, just suggesting a book for all of us to read.  Let me know.

 
Back to these balls.
 
Every single person in our house gobbled these up.  The 31 year old, the 30 year old, the 3 year old and the 19 month old.  That to me, right there, is a perfect meal.  Dontcha say?
 
I don't know what got into me, other than having the day off, as to why I made such an extensive meal for a Tuesday night.  Call me the naptime chef, but I whipped up roasted garlic mashed potatoes, these meatballs, green bean casserole and a batch of freezer spaghetti sauce all while the kids took their afternoon nap.
 
Then I passed out.
 
And did I mention this green bean casserole does not contain any 'cream of mushroom' soup?  It's all homemade and so easy.  I have no idea why I haven't done this before.
 
Chicken Pesto Meatballs
1 lb. ground chicken
1/4 c. pesto
1/4 c. grated fresh Parmesan
1/4 c. breadcrumbs
1 t. garlic powder
2 c. marinara sauce
 
Preheat oven to 375 degrees.  In a medium sized bowl combine all ingredients, minus marinara sauce.  Roll and form into 1 inch balls.
 
Spray a 9x13 baking pan with cooking spray.  Pour in marinara sauce.  Place balls into the pan.  Cover with foil and bake covered for 15 minutes.  Then uncover and bake another 15 minutes.  When done stir to combine balls and sauce.
 
Serve with mashed potatoes, rice or pasta.


I'm kicking myself that I didn't make a double batch of these to freeze.  But I guess I was too busy claiming to be the naptime chef to notice.

13 comments:

  1. These balls sound FANTASTIC! Thanks for sharing your (simple, yeah!) recipe.
    I would love to start a book club, or just get a nice list of recommended books from bloggers. I am currently reading book one of 50 Shades. But I highly doubt I'll read book two and three. who knows.

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  2. I might make these tonight they look so good! And I would love to do a book club, I haven't found one I love yet.

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  3. Jolene (www.everydayfoodie.ca)October 4, 2012 at 12:07 PM

    These look great! I'm allergic to pine nuts, so I'd have to make 'em with a different version of pesto.

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  4. Ally's Sweet & Savory EatsOctober 4, 2012 at 5:00 PM

    That sounds great Mellissa! I'll keep you in mind. I was thinking just throwing out a couple of suggestions, seeing what people wanted to pick and going from there. Very informal. Probably won't start until I finish the book I'm reading now:)

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  5. Ally's Sweet & Savory EatsOctober 4, 2012 at 5:02 PM

    I'll keep you in mind for the book club! It will be very casual and informal - just sending out suggestions of what we can read and hoping maybe some bloggers will follow suite?

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  6. Um, pretty sure you know I love balls! Hey, I got my Pasta Fits prize pack at work today!! Although it said "congrats on your win from "Kitchen Meets Girl." I was like "WTF?! I won from Ally's blog!"


    Hope you enjoy the cooler midwest temps this weekend! Hugs!

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  7. Ally's Sweet & Savory EatsOctober 5, 2012 at 6:05 PM

    Hilarious! Well at least you got it! Enjoy!

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  8. Steph@Been There Baked ThatOctober 5, 2012 at 10:11 PM

    These look great Ally! I would also be interested in a book club as well.

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  12. Meatballs sound delish! Would love to know how you did the green bean casserole.

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  13. Hi Lanae! To make the 'cream' sauce for the green bean casserole, I make a simple roux. Melt 2T. butter and sprinkle in 2 T. flour. Whisk together for 2-3 min. Whisk and pour in 1 c. chicken stock and 1 c. milk. Once thickened season with salt, pepper and garlic powder.

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