Chicken Meatballs and Pasta
Tender baked chicken meatballs and your favorite long pasta are tossed in a vibrant broccoli pesto for a quick and satisfying weeknight dinner.
Ingredients
- 1.5 lbs ground chicken 680 g
- 0.5 cup Italian-style breadcrumbs 60 g
- 2 large eggs lightly beaten
- 0.75 cup grated Parmesan cheese plus more for serving, 75 g
- 3 cloves garlic minced
- 1.5 tsp fennel seeds
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 lb long pasta such as spaghetti or bucatini, 450 g
- 1.5 cups prepared broccoli pesto at room temperature, 360 g
- Olive oil optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, breadcrumbs, eggs, Parmesan cheese, minced garlic, fennel seeds, salt, and pepper.
- Gently mix the ingredients with your hands until just combined. Be careful not to overwork the mixture.
- With damp hands, form the mixture into meatballs about 1.5 inches in diameter (a rounded tablespoon). You should have about 24. Arrange them in a single layer on the prepared baking sheet.
- Bake for 20 to 25 minutes, or until the meatballs are browned and cooked through. The internal temperature should read 165°F (74°C) on an instant-read thermometer.
- While the meatballs are baking, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
- Before draining the pasta, reserve about 1 cup (240 ml) of the starchy cooking water. Drain the pasta well.
- Return the drained pasta to the pot. Add the broccoli pesto and toss to coat, adding the reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency. You can also add a drizzle of olive oil if needed.
- Divide the pasta among serving bowls and top with the baked chicken meatballs. Serve immediately with extra grated Parmesan cheese.
Notes
Food Safety: Ensure chicken is fully cooked by checking that the internal temperature of a meatball reaches 165°F (74°C).
For tender meatballs, mix the ingredients until they are just combined. Overmixing can make them tough.
The starchy pasta water is key to making the sauce creamy and helping it cling to the pasta. Add it slowly until you are happy with the texture.
You can use store-bought or your favorite homemade broccoli pesto for this recipe.