Chicken Pesto Meatballs

 Chicken Pesto Meatballs

from Ellen's kitchen, with thanks to NYT

makes about 15 meatballs

Ingredients:

• 1 lb ground chicken
• 3/4 cup homemade or store bought pesto
• 1/2 panko bread crumbs
• 1/2 grated parmesan
• 1 egg
• pinch of red pepper flakes
• salt and pepper to taste

• Heat:
•  oven to 400 degrees.  Line baking sheet with parchment paper.
• Add:
• pesto, panko, grated cheese, egg, red pepper flakes, salt and pepper to taste (with use of parmesan and store bought pesto, we don't add salt).  Mix until fully incorporated but don't over mix.
• Form:
• into meatballs (about 2 tbs each) and place on parchment.  
• Bake:
• for 10 minutes or until internal temperature is 165.  
• Remove:
• from oven and let sit for 5 minutes.
• Serve:
• as wish, but with pesto pasta is always good!