Pioneer Woman Italian Chicken Meatballs Recipe

This Pioneer Woman Italian Chicken Meatballs Recipe is a juicy and flavorful recipe, which is made with ground chicken and pesto. It’s the perfect 30-minute meal, ready in about 30 minutes.

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Pioneer Woman Italian Chicken Meatballs Recipe Ingredients

For the Meatballs:

• Nonstick cooking spray (for foil)
• 2 pounds (900g) ground chicken
• 1/2 cup (120ml) pesto
• 1/2 cup (50g) grated mozzarella
• 1/4 cup (25g) grated Parmesan cheese
• 2 tablespoons (30ml) balsamic glaze
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper

For the Salad:

• 4 cups arugula
• 1/4 cup (60ml) olive oil
• 3 tablespoons (45ml) balsamic glaze
• 1 cup halved yellow cherry tomatoes
• 1/2 cup sliced jarred roasted peppers
• 1/4 cup (25g) grated Parmesan cheese

How To Make Pioneer Woman Italian Chicken Meatballs

1. Prep the oven and pan: Position an oven rack in the middle of the oven and preheat the broiler. Line a baking sheet with foil and spray it with nonstick cooking spray.
2. Mix the meatball ingredients: In a large bowl, combine the ground chicken, pesto, mozzarella, Parmesan, balsamic glaze, salt, black pepper, and crushed red pepper. Use your hands to gently mix until everything is just combined.
3. Form and broil the meatballs: Shape the mixture into 15 large meatballs (about 1/3 cup each) and place them on the prepared baking sheet. Broil for 14-16 minutes, until the meatballs are browned and cooked through, reaching an internal temperature of 165°F (74°C).
4. Assemble the salad: While the meatballs cook, place the arugula on a large serving platter. Drizzle with the olive oil and balsamic glaze and toss lightly to coat. Scatter the cherry tomatoes, roasted peppers, and grated Parmesan over the greens.
5. Serve: Arrange the hot, cooked meatballs on top of the prepared salad and serve immediately.

Recipe Tips

• How do I get the most tender meatballs? The key is to handle the meat mixture as little as possible. Mix the ingredients with your hands only until they are just combined. Overmixing can make the chicken meatballs tough and dense.
• How do I know when the meatballs are fully cooked? The most reliable way to check for doneness is with a meat thermometer. The internal temperature should register 165°F (74°C). They should also be nicely browned on the outside.
• How do I get even browning under the broiler? Don’t overcrowd the baking sheet. If the meatballs are too close together, they will steam rather than brown. If necessary, broil them in two separate batches to ensure they have enough space.
• Can I use a different kind of pesto? Yes, but for the best flavor, a fresh, high-quality basil pesto is recommended. You could also experiment with a sun-dried tomato pesto for a different flavor profile.

What To Serve With Italian Chicken Meatballs

While this recipe is designed to be served over a salad, these meatballs are also delicious when served:

• With spaghetti and your favorite marinara sauce
• In a sub or hoagie roll for a meatball sandwich
• Over creamy polenta or mashed potatoes

How To Store Italian Chicken Meatballs

Refrigerate: Store leftover cooked meatballs and salad separately in airtight containers in the refrigerator for up to 3 days. Freeze: The cooked meatballs freeze very well. Let them cool completely, then store them in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before reheating.

Italian Chicken Meatballs Nutrition Facts

• Calories: 200 kcal
• Carbohydrates: 8g
• Protein: 25g
• Fat: 8g
• Saturated Fat: 3g
• Sodium: 750mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Chicken Satay Recipe
• Pioneer Woman Peanut Chicken Pasta Recipe
• Pioneer Woman Chicken Meatball Polenta Bowl Recipe