Meatball Monday: Pesto Chicken Meatballs

Happy Monday!

Ok, let’s not pretend that I am sitting here all bright eyed and bushy tailed greeting you on this Monday morning. The truth is, I am beat. The only thing getting me by right now is a cup of coffee – which I am now thinking could be without creamer since I don’t need anything getting in between me and a bit of caffeine this morning.

You may be wondering, why would she write a Meatball Monday post on Monday morning, can’t she prepare a little and get it done over the weekend? I could have and in fact the plan was to write it last night before going to bed. However, it was 11pm and I noticed that everybody in my house was sleeping – even the 11 week old twins. I said to myself, “Just lay down for a couple of hours and then get up to write that Meatball Monday post.” But that couple hours turned into 6 hours with the twins waking up only twice to eat. Sweet deal – except the part about writing a blog post in the wee hours of the morning.

I am not a morning person to say the least. Until I have my coffee, I would really prefer to be left alone. My husband thought I was an insane bitch when he first encountered my morning attitude. I thought his “jump out bed and start talking and getting ready to go” attitude was just as crazy. It makes me laugh when he brings me coffee in bed before I even wake up – it’s like feeding the tiger before letting it out of the cage. haha

Enough about me and my sleeping - let’s get to those meatballs!

I don’t think I tried pesto until I was around 23. How terrible is that? Ever since then, I have been hooked. I have to be honest and say that these meatballs were extremely last minute and just thrown together. Good news, they came out wonderful! I stood over the kitchen counter devouring mine like a starved kikachu while my husband enjoyed his with a salad. I have some leftover and am thinking they would be uh-mazing in a meatball sandwich.

Pesto Chicken Meatballs
makes 18 meatballs
Ingredients
1lb ground chicken
2.5 tablespoons pesto sauce (I just used store bought)
2 tablespoons shredded parmesan cheese
1 tablespoon pine nuts
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
1. Mix all ingredients together well
2. Roll into 1.5” balls
3. If using meatball bbq rack – cook for 15-20 minutes on medium-high heat, flipping every 5 minutes. If cooking in oven – bake for 25-30 minutes or until starting to turn golden brown.