For years I made my own pesto, a favorite summer condiment. Basil is so full of flavor and has many uses in recipes. In the past I used a lot as I could grow as much as I wanted; I always started my plants from seed too. Make a batch, top with a little olive oil and freeze for later use. To buy either the basil or the pesto itself is expensive so growing it always made sense for me. Easy annual herb to grow and with regular pruning you will get fresh leaves throughout the summer and harvests to make pesto.
You can serve these meatballs with pesto pasta, marinara sauce, roasted veggies or this light lemon butter orzo which pairs well with basil. A submarine sandwich would be an excellent choice. These meatballs are a perfect party food. Make a bunch of meatballs and serve with choices of additional pesto, marinara, lemon butter orzo, different pasta such as spaghetti and regenetti, sub buns and different condiments especially for the meatballs subs.
Besides trying the basil meatballs with the lemon butter orzo and steamed broccoli I also served them in a simple marinara sauce (would make a great meatball sub too) and what I call pesto pasta. All three versions were delicious, but I did favor the lemon butter orzo and marinara sauce. Coating the pasta with pesto was maybe a little overdone with pesto as there is 3/4 cup pesto in the meatballs.
I highly recommend using lemon butter orzo as the carb choice as it paired beautifully with the meatballs and freshly steamed broccoli (no seasoning). These meatballs may be the best or at least at the top of the list (I have a lot of meatball recipes). Flavor is outstanding!!!
Pesto Chicken Meatballs With Lemon Butter Orzo and Steamed Broccoli
Recipe by Dan Pelosi (New York Times Cooking), Adapted by Judi Graber
- 3/4 cup pesto (homemade is best) more or less depending on the texture plus more for serving (see comment) my jar was 6.35 oz.
- 1/2 cup panko bread crumbs – more or less to get right consistency
- 1 large egg
- salt and black pepper to taste (too salty – I will not add the salt next time – for me the Parmesan and pesto had enough salt)
- red pepper flakes – just a pinch or two
- 1 lb. ground white chicken
- 1/2 cup Parmesan, grated, more to serve
- garnish with some fresh basil
Comment: Pesto varies in terms of flavor and texture. Some are oily (Delallo) and some are dry (Rao’s). My homemade version is the best for both categories. Unfortunately I can’t make the amount I use to so I have to buy it and adjust taste/flavor according to my preferences. So keep this in mind when you make these delicious meatballs – they are worth it!
Heat the oven to 400 degrees. Combine pesto, panko, egg, 1 tsp. salt (optional), 1 tsp. black pepper and a couple pinches of red pepper flakes, combine. Add chicken and cheese and mix just enough, being careful not to overmix
Form the mixture into 15 small balls and place on an oiled rack inside a baking sheet. Chill for 15 minutes to help firm them up. Bake meatballs for 15 minutes, turn over and bake another 15 minutes. The recipe called for only 10 minutes of baking time and 5 minutes to rest which seemed too little. I followed the cooking time with my other meatball recipes.
You can also pan-fry them in a little oil until done.
Lemon Butter Orzo (great pairing with these meatballs – I added):
- 1 cup orzo
- 1-1/2 cups chicken or vegetable broth
- salt and pepper to taste
- 2 tbsp. fresh lemon juice
- 1 tbsp. unsalted butter
- minced basil or parsley to garnish
Combine the broth, orzo, salt and pepper to taste in a saucepan over high heat and bring to a boil. Reduce the heat to medium, cover and cook the orzo for 10-15 minutes or until the pasta is tender and the liquid has been absorbed.
Remove the pan from the heat and stir in the lemon juice and butter. Garnish with minced basil or parsley.
Recipe by cookingwithauntjuju.com
i do love a meatball tho i tend to make chicken or turkey these days. this sounds delicious!
cheers
sherry https://sherryspickings.blogspot.com/
My choice of protein is frequently chicken or turkey in many recipes. The pesto makes these meatballs extra special and very flavorful 🙂
My kind of dinner! Love the combination of flavors in both meatballs and orzo. I still haven’t found a prepared pesto that would match homemade! 🙂
The meatballs were delicious with two good sides, the orzo and broccoli. I miss my homemade pesto and I too have yet to find a good replacement 🙂
Such a tasty idea, Judi! I love the combination of pesto chicken meatballs with that lemony orzo – fresh, bright, and so comforting at the same time.
Thanks Ben – One of my best meatballs and the lemon orzo is always a hit for me. Homemade pesto is the best as many brands are too oily, dry, no flavor, texture issues, but one can adapt 🙂