These meatballs come together quickly, reheat in a flash, and freeze well. They are made with chicken breast and baked instead of fried making them lighter than the traditional beef variety. The burst of flavor from the pesto and Parmesan gives them a real kick.
You can eat them plain or topped with tomato sauce. They pair well with whole wheat pasta or you can put them on a whole grain roll and make a pesto meatball sub. Just don’t forget the salad or veggies!
To get the meatball recipe, click here. I’d love for you to try it. If you do, send me an email and let me know what you think.
P.S.
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