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Chicken Pesto Meatballs in Marina
Ingredients
  • subheading: MEATBALLS:
  • ½ cup (packed) fresh basil leaves
  • ¼ cup fresh parsley leaves
  • ¼ cup walnuts
  • 1 clove garlic, smashed and peeled
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • dash crushed red pepper flakes
  • 1 pound ground chicken
  • 2 tablespoons warm water
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • subheading: SAUCE:
  • 1 teaspoon extra-virgin olive oil
  • 1 to 2 cloves garlic, minced
  • 1 (14.5 ounce) can crushed tomatoes
  • 1  (8 ounce) can tomato sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 10 large fresh basil leaves, slivered
  • note: NOTE: Why cream of tartar and baking soda? Traditional ground meat recipes are usually tenderized with breadcrumbs. I use a cream of tartar/baking soda combo to keep the meat light and juicy, with a nice, crisp exterior.
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