Chicken Pesto Meatballs

Want to put a twist on classic spaghetti and meatballs? Put away the marinara sauce and Italian sausage - it's time for some chicken and pesto! Fresh and summery flavors make a great plate of pasta

Pesto:

• 2 cups of fresh basil

• 2 tablespoons of pine nuts, roasted

• 1/2 cup of olive oil

• 2 garlic cloves

• 1/2 cup of parmesan, grated

Combine your ingredients in a food processor and pulse until it reaches the desired consistency. You can add more olive oil to thin it out if desired.

Meatballs:

• 1 lb of ground chicken

• 1 egg

• 1/4 cup of Panko breadcrumbs

• 1 cup of the pesto sauce (reserve the remaining cup for pasta sauce or a spread on your next sandwich!)

• 1 tablespoon of garlic powder

• 1 tablespoon of onion powder

• 2 teaspoons of dried oregano

• Salt & pepper

Directions:

1. In a large bowl, combine all of the ingredients for the chicken meatballs and mix with clean hands until well combined. The mixture will be sticky since you're working with ground chicken. Take an ice cream scoop or large spoon to help form the balls and place them on a plate.

2. Heat a skillet with avocado oil over medium heat. Brown the meatballs on each side and then add the lid and cook until they're cooked through.

3. Place over your favorite pasta, zoodles, or eat them on their own. Enjoy!