Description
This dish combines tender chicken meatballs with a creamy white bean base and bright basil pesto. It’s perfect for busy families, meal prep, or simple entertaining when time is short.
Ingredients
Units
Scale
For the pesto
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts or walnuts
- 2 garlic cloves, peeled
- 1/2 cup grated Parmesan
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
For the puree
- 1 (15 oz) can Cannellini beans, drained and rinsed
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
For the meatballs
- 1 pound ground chicken
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1 clove garlic, minced
- 1/4 cup finely diced onion
- 1/4 cup grated Parmesan
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil for frying
Instructions
- Make the pesto: Combine basil, pine nuts or walnuts, garlic, Parmesan, lemon juice, and olive oil in a food processor. Pulse until smooth. Taste and adjust salt.
- Blend the puree: Place Cannellini beans, lemon juice, olive oil, and salt in the processor. Blend until creamy. Stir in two tablespoons of the pesto for an herb-forward flavor.
- Mix the meatball base: In a bowl, whisk the egg, then add ground chicken, breadcrumbs, minced garlic, diced onion, Parmesan, salt, and pepper. Mix until just combined.
- Form the meatballs: Shape the mixture into 1 1/4-inch meatballs using wet hands for less sticking. Place them on a tray while you heat the pan.
- Heat the pan: Warm a large skillet over medium-high heat and add two tablespoons olive oil. Let the oil shimmer but not smoke.
- Sear the meatballs: Place meatballs in the skillet without crowding. Brown on all sides, turning gently for about 6 minutes total.
- Bake to finish: Transfer browned meatballs to a baking sheet. Bake at 375°F until the internal temperature reaches 165°F, about 8–10 minutes.
- Plate and serve: Spoon the pesto white bean puree onto plates. Arrange the warm chicken meatballs over the puree. Drizzle with extra pesto if desired.
Notes
- Make the pesto and puree up to 2 days ahead for faster weeknight prep.
- Do not overmix the chicken mixture; mix only until combined for tender meatballs.
- Chill formed meatballs for 15 minutes before searing to help them hold their shape.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking, Pan-seared
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 Servings
- Calories: 620
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 44 g
- Saturated Fat: 9 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 105 mg