pesto chicken meatballs

Pesto Chicken Meatballs with Burst Cherry Tomato Sauce

1 tablespoon of perfect pesto

1 small onion, rough chopped

2 teaspoons kosher salt

1 teaspoon freshly ground pepper

½ cup of extra virgin olive oil

1 large egg, beaten

1 cup cheesy breadcrumbs or Italian seasoned

1 pound ground chicken

Sauce

4 cloves of garlic

1 small onion, roughly chopped

2 tablespoons fresh Italian parsley

¼ cup extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

4 cups cherry tomatoes

½ cup white wine

Preheat oven to 350 degrees

In a small food processor, add the pesto, onion, salt and pepper. Blitz to combine. Then, run the processor and drizzle in ¼ cup of the olive oil. Blend until completely.

Place the ground chicken in a large bowl with the egg,  breadcrumbs and the pesto mixture. Mix with your hands until the mixture is fully combined. Using a large ice cream scoop (2 tbsp), portion out and roll into balls. (Do not wash the food processor)

Heat remaining extra-virgin olive oil in a large, oven proof skillet over medium. Cook meatballs, turning often to brown on all sides, they will still be a bit raw on the outside. Remove to a side plate. 

Place the garlic, onion and parsley in the food processor, no need to rinse. Blitz to combine. Then, run the processor and drizzle in the oil.

Lower the heat to medium. Add the chopped onion, garlic and red-pepper flakes to the skillet and cook for 5 minutes, stirring occasionally, until onion is translucent and garlic begins to brown. Add tomatoes and white wine. Cover the skillet and cook for 5 minutes, until tomatoes begin to burst.

Uncover and add ½ cup water plus 1 teaspoon of kosher salt. Increase heat to medium-high and cook for 5 more minutes. Stirring occasionally to prevent sticking.

Pour the meatballs into the skillet. Cover and cook for 5 minutes on low heat. 

Remove from the heat and garnish with fresh torn basil.