https://www.copymethat.com/r/JMe7FJb0t/chicken-pesto-meatballs-in-marina/
9052992
t9zhnDu
JMe7FJb0t
2024-03-28 18:20:32
Chicken Pesto Meatballs in Marina
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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.
Steps
Directions at meljoulwan.com
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