Description
Ridiculously delicious chicken meatballs with parmesan and a creamy sundried tomato cream sauce.
Ingredients
16 oz ground chicken
3 ½ Tbsp sundried tomato pesto, divided
½ Tbsp Italian seasoning
½ tsp kosher salt
½ tsp black pepper
2/3 cup shredded parmesan cheese, divided
2 Tbsp butter
1 shallot, finely diced
2 garlic cloves, minced
1 cup chicken broth
1 Tbsp tomato paste
1 Tbsp white wine vinegar
1 Tbsp cornstarch
¼ cup heavy cream
¼ cup bacon crumbles
1 cup chopped spinach
Instructions
- In a mixing bowl combine the ground chicken, 1 ½ Tbsp sundried tomato pesto, Italian seasoning, salt, pepper and ⅓ cup of parmesan cheese. Form mixture into meatballs (about 2 Tbsp each).
- Heat a large pan over medium high heat. Add in the butter and let it melt. Add in the meatballs. Sear for about 5 minutes and turn over and sear for 3 more minutes.
- Turn heat to medium. Stir in the shallot and saute for 2 minutes. Stir in the garlic for 20 seconds.
- Add in the broth, tomato paste, vinegar and remaining 2 Tbsp of pesto. In a small bowl stir the cornstarch together with 1 Tbsp of cold water. Stir the slurry into the pan to thicken the sauce. Bring the mixture to a simmer and simmer for 3-4 minutes. Turn heat to low.
- Temper the cream by stirring a half cup of the sauce into the cream. Stir the mixture into the pan. Stir in the remaining ⅓ cup parmesan, bacon and spinach. Heat through.
- Serve the meatballs and sauce over pasta, if desired and enjoy.
- Category: Chicken
- Method: stovetop