Pesto chicken meatballs with kale and zucchini sneaky Sunday recipe

Pesto chicken meatballs with kale and zucchini

Revel in a flavorful and nutritious meal with these Pesto Chicken Meatballs with Kale and Zucchini. This sneaky Sunday recipe is perfect for those looking to add more greens to their diet without sacrificing taste. Tender chicken meatballs infused with aromatic pesto, combined with the earthy goodness of kale and zucchini, make for a delightful dish that’s both satisfying and healthy. Whether you’re cooking for picky eaters or simply want to enjoy a guilt-free meal, these meatballs are sure to become a family favourite.

Pesto chicken meatballs with kale and zucchini sneaky Sunday recipe

Recipe by subhajitkhara007Course: Blog
Servingsservings
Prep time

20

minutes
Cooking time

25

minutes
Calorieskcal

Ingredients

  • 1 lb ground chicken

  • 1/4 cup breadcrumbs

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup prepared pesto sauce

  • 1 egg

  • 2 cloves garlic, minced

  • Salt and pepper to taste

  • Olive oil for cooking

  • 2 cups chopped kale leaves, stems removed

  • 1 medium zucchini, grated

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • Salt and pepper to taste

  • Cooked pasta or spiralized zucchini noodles (optional)

  • Additional grated Parmesan cheese for garnish

  • Fresh basil leaves for garnish

Directions

  • Prepare the Pesto Chicken Meatballs: In a large mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, pesto sauce, egg, minced garlic, salt, and pepper. Using your hands, gently mix until all ingredients are well combined. Shape the mixture into meatballs of the desired size.
  • Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet, ensuring they are not overcrowded. Cook the meatballs, turning occasionally, until browned on all sides and cooked through, about 12-15 minutes. Transfer cooked meatballs to a plate and set aside.
  • Prepare the Kale and Zucchini Mixture: In the same skillet, add another tablespoon of olive oil if needed.
    Add minced garlic and sauté until fragrant, about 1 minute. Add chopped kale leaves and grated zucchini to the skillet. Sauté until the kale is wilted and the zucchini is tender, about 5-7 minutes. Season with salt and pepper to taste.
  • Combine and Serve: If desired, toss cooked pasta or spiralized zucchini noodles with the kale and zucchini mixture. Arrange the pesto chicken meatballs on top of the kale and zucchini mixture. Garnish with additional grated Parmesan cheese and fresh basil leaves. Serve hot and enjoy this delicious and nutritious sneaky Sunday meal.