Pioneer Woman Italian Chicken Meatballs

Pioneer Woman’s Italian Chicken Meatballs are made with ground chicken, pesto, mozzarella, Parmesan cheese, balsamic glaze, kosher salt, black pepper, crushed red pepper, arugula, olive oil, yellow cherry tomatoes, roasted peppers, and additional Parmesan cheese. This tasty Italian Chicken Meatballs recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

For the Meatballs:

• Nonstick cooking spray (for foil)
• 2 pounds (900g) ground chicken
• 1/2 cup (120ml) pesto
• 1/2 cup (50g) grated mozzarella
• 1/4 cup (25g) grated Parmesan cheese
• 2 tablespoons (30ml) balsamic glaze
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper

For the Salad:

• 4 cups arugula
• 1/4 cup (60ml) olive oil
• 3 tablespoons (45ml) balsamic glaze
• 1 cup halved yellow cherry tomatoes
• 1/2 cup sliced jarred roasted peppers
• 1/4 cup (25g) grated Parmesan cheese

How To Cook Italian Chicken Meatballs:

1. Preheat the oven: Set the oven rack in the middle position and preheat on the broiler setting.
2. Prepare the sheet pan: Line a baking sheet with foil and spray it with nonstick cooking spray.
3. Mix the meatball ingredients: In a large bowl, combine ground chicken, pesto, mozzarella, Parmesan, balsamic glaze, salt, black pepper, and crushed red pepper. Mix everything well with your hands.
4. Form the meatballs: Shape the mixture into 15 meatballs, about 1/3 cup each. Place them on the prepared sheet pan.
5. Broil the meatballs: Cook the meatballs under the broiler for 14-16 minutes, until browned and cooked through, reaching an internal temperature of 165°F.
6. Prepare the salad: Place arugula on a serving platter. Drizzle olive oil and balsamic glaze over the greens, then toss lightly to coat.
7. Add the toppings: Scatter the halved cherry tomatoes, roasted peppers, and grated Parmesan over the salad.
8. Serve: Place the cooked meatballs on top of the salad and serve immediately.

Recipe Tips

• Use Fresh Ingredients: For the best flavor, use fresh pesto and high-quality mozzarella and Parmesan cheeses.
• Don’t Overmix: When mixing the meatball ingredients, handle the mixture gently. Overmixing can make the meatballs tough.
• Check Internal Temperature: Use a meat thermometer to ensure the meatballs reach 165°F for safe eating.
• Broil in Batches: If your pan is crowded, broil the meatballs in two batches. This helps them cook evenly and brown nicely.
• Customize the Salad: Feel free to add other vegetables or nuts to the salad for extra flavor and texture, like sliced cucumbers or toasted pine nuts.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Italian Chicken Meatballs cool to room temperature first. Then, put them in an airtight container and store them in the fridge for about 3 to 4 days.
• Freeze: Lay cooled leftover Italian Chicken Meatballs on a baking sheet and freeze until solid, about 1-2 hours. Transfer to a freezer bag or container for up to 3 months. To thaw, place in the fridge overnight before reheating.
• Reheating: To reheat leftover Italian Chicken Meatballsin in a microwave meatballs for 1-2 minutes or heat at 350°F (175°C) for 10-15 minutes until warm.

Nutrition Facts

Serving Size: 1 meatball (approximately 1/3 cup)

• Calories: 200
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 400mg
• Potassium: 250mg
• Total Carbohydrate: 4g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 25g

More Pioneer Woman Recipe:

• Pioneer Woman Drip Beef Meatballs
• Pioneer Woman Turkey Meatballs
• Pioneer Woman Whiskey Meatballs
• Pioneer Woman Porcupine Meatballs
• Pioneer Woman Goat Cheese Polenta