Chicken Pesto Meatballs with Roasted Veggies
Be the first to reviewChicken pesto meatballs get cozy with a rainbow of roasted veggies in this easy, flavor-packed dinner!
Ingredients
Make sure you have...
Utensils
Knife, Sheet Tray
recipe
Step 1
Preheat the oven to 400ºF. In a large mixing bowl, add the ground chicken, grated parmesan cheese, panko breadcrumbs, pesto & egg. Mix to combine.
Step 2
Form the meat mixture into 12 meatballs, about 3 tbsp each. Place the meatballs on one half of a parchment paper-lined sheet tray.
Step 3
On the other half of the sheet tray, add the green beans & cherry tomatoes. Add a generous drizzle of olive oil to the veggies & season with salt & pepper. Toss to combine.
Step 4
Bake the meatballs & veggies at 400ºF for 18-20 min or until the meatballs are fully cooked through & the veggies are tender.
Step 5
Serve the meatballs & veggies on a dish. Season to taste & enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 553 cal. |
| Fat | 38 g |
| Carbohydrates | 15 g |
| Protein | 37 g |
| Fiber | 6 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chicken Pesto Meatballs with Roasted Veggies" contains 553 Energy, 38 g of Fat, 15 g of Carbohydrates, 37 g of Protein, 6 g of Fiber.
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