Simple Recipes for Every Day
Baked Chicken Meatballs with Broccoli Pesto Pasta
- Serves: 8
- Prep Time: 15 min
- Cook Time: 25 min
Ingredients
- 2 pounds ground chicken
- 3/4 cup Italian breadcrumbs
- 2 large eggs, beaten
- 2 teaspoons fennel seeds
- 1 cup freshly grated parmesan cheese, plus more for serving
- 4 garlic cloves, minced
- 2 teaspoons sea salt
- 1 pound long thin pasta such as bucatini or spaghetti
- 1 batch Roasted Broccoli Pesto, room temperature
- Extra-virgin olive oil, if needed
- Freshly cracked black pepper, for serving
Ingredients
- 2 pounds ground chicken
- 3/4 cup Italian breadcrumbs
- 2 large eggs, beaten
- 2 teaspoons fennel seeds
- 1 cup freshly grated parmesan cheese, plus more for serving
- 4 garlic cloves, minced
- 2 teaspoons sea salt
- 1 pound long thin pasta such as bucatini or spaghetti
- 1 batch Roasted Broccoli Pesto, room temperature
- Extra-virgin olive oil, if needed
- Freshly cracked black pepper, for serving
Method
Preheat the oven to 400°F with a rack in the center position.
Make the meatballs. In a large bowl, combine the chicken, bread crumbs, eggs, fennel seeds, parmesan, garlic and salt. Mix well, then with wet hands, form golf ball–size meatballs (about 2 tablespoons each) and place on a large rimmed sheet pan. You should have about 25 meatballs.
Bake the meatballs for about 20 minutes, or until browned and the internal temperature reaches 165°F on an instant read thermometor.
Meanwhile, bring a large pot of water to a boil over high heat and salt it. Cook the pasta until al dente according to the package instructions. Turn off the heat. Reserve 1/2 cup pasta water. Drain.
Transfer the pasta back to the large pot and add as much broccoli pesto as desired and toss to combine. Use the pasta water (1 tablespoon at a time) or a little olive oil to thin the sauce to desired consistence. Divide the pasta into bowls, top with meatballs. Serve with additional parmesan and freshly cracked black pepper.