Tuesday, June 16, 2015

Pesto Vegetable Meatballs


1 lb ground Beef or chicken 

1/2 medium bell red pepper, finely chopped
1 medium carrot, finely chopped
1 cup zucchini, chopped
1/2 teaspoon salt
1 tablespoon olive oil


Prepare vegetable mixture:
Gently pat the zucchini dry with a paper towel, no need to squeeze all the liquid out of it.
Add to a large bowl with the carrots and red bell pepper. Add in the pesto and salt and stir to combine.

Fold in the ground chicken breast using your hands or fork, and toss together the chicken and vegetable mixture until well-combined. Try not to over worked the mixture.

Using a 1 inch scoop or a tablespoon, make small (1-1 1/2 inch) meatball and place them on the baking sheet. (you can also use your hands to roll them out)

Place in the freezer to harden. About an hour or so. Remove from freezer and transfer into ziplocks or clean containers.

To Bake: Preheat the oven to 375 degrees and bake for 10 minutes. For a bit browning, broil the meatballs an additional 1-3 minutes. If browning isn't important, continue baking the meatballs another 2-3 minutes, or till cooked through.

Serve with your favorite sauce.
Yield: about 30-35 meatballs.

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