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