| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Nonstick cooking spray, for the foil
- 2 pounds ground chicken
- 1/2 cup pesto
- 1/2 cup grated mozzarella
- 1/4 cup grated Parmesan cheese
- 2 tablespoons balsamic glaze
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 4 cups arugula
- 1/4 cup olive oil
- 3 tablespoons balsamic glaze
- 1 cup halved yellow cherry tomatoes
- 1/2 cup sliced jarred roasted peppers
- 1/4 cup grated Parmesan cheese
Instructions
- For the meatballs: Position an oven rack in the middle of the oven and preheat on the broiler setting. Line a sheet pan with foil and coat with cooking spray.
- Add the chicken, pesto, mozzarella, Parmesan, balsamic glaze, salt, black pepper and crushed red pepper to a large bowl. Mix well with clean hands and form into 15 meatballs, about a third of a cup each, adding them to the prepared sheet pan as you go.
- Broil until the meatballs are browned and cooked through (165 degrees F internally), 14 to 16 minutes.
- For the salad: Add the arugula to a platter. Drizzle over the olive oil and balsamic glaze, then toss lightly. Top with the cherry tomatoes, peppers and Parmesan. Add the meatballs and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 502 |
| Total Fat | 37 g |
| Saturated Fat | 9 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 148 mg |
| Sodium | 642 mg |
Reviews
Super flavorful and easy to make. I cut the recipe in half. Only thing I would change is next time I would do less salt. Delish!!
This was simple and delicious….simply delicious!
Really good! I made it just like the recipe and we really enjoyed it. Used the drippings to drizzle over the meatballs before serving. The tiny bit of heat from the red pepper is just right. Really delicious for not a lot of effort, which makes this a keeper in my house.
Rating primarily for the meatballs, since I kind of did my own thing for the salad (although used this recipe for inspiration). Followed the recipe for the meatballs except I used shredded mozzarella instead of grated. The meatballs were great! Used the leftover meatballs to have with spaghetti and sauce and were great that way as well. I’ve also used the recipe as inspiration for similar meatballs but with bruschetta instead of pesto and those were yummy as well!
Wonderful and so easy. I did substitute ground turkey as that is what I had. Otherwise followed the recipe as written. So good!
Can I use ground pork instead of chicken?
Ridiculously easy and soooo good! I’m not a big pesto fan but these meatballs are amazing. The roasted red pepper strips are a must on the salad. Adding to the rotation 🙂
Meatballs are good ! I used already cooked chicken and added a little extra pesto and cheese broiled them at time stated ! Then turn them over smashed to patty and broiled
them on the other side until crusty ! Just like a salmon patty almost but with chicken and a lot more flavor !
them on the other side until crusty ! Just like a salmon patty almost but with chicken and a lot more flavor !
These were extremely flavorful and is a keeper. I halved the recipe and it still made eight ice cream scooper sized meatballs. Will omit salt the next time as a bit too much for my taste. Had over salad, kinda a combo of this and Molly Yeh’s, Hagan Family Salad. Next time I’ll put the meatballs in a baking pan on top of marinara, bake at 350 and serve with pasta. The drippings were nicely seasoned too so you could use them to dress the salad before adding olive oil.
So delicious! I thought the salad looked like a Christmas salad with all the red tomatoes and red roasted peppers. I added feta to the arugula salad. Everyone raved about the meatballs. The platter presentation is really beautiful and a nice touch!