GARLIC PARMESAN MEATBALLS WITH PESTO LINGUINE

*PERFECT FOR MEAL PREP*

~A healthy and delicious twist on spaghetti and meatballs~

I was so pleasantly surprised by this dish so I just have to share. I had never made meatballs before but that’s when cooking is the most fun! When you have no idea what you’re doing and the kitchen is your canvas.

The sauce I completely made up based on what I had so it’s a Meghan original and could probably use some tweaks. Hope you enjoy as much as I did!

Prep Time: 45 minutes

Yields: 5 servings

INGREDIENTS

Meatballs:

• 1 pound ground chicken
• 2 tbsp chopped parsley (have a little extra for garnish)
• 1 cup grated Parmesan cheese (or Italian blend)
• 2 cloves minced garlic
• 1 egg, beaten
• 1/4 tbsp red pepper flakes
• Salt, pepper, and oregano as you desire

Pasta & Sauce:

• 1 pound linguine
• 1 red pepper, diced
• 1/2 red onion, diced
• 1/4 cup half-and-half (or milk, or heavy cream)
• 5 tbsp pesto
• 1/2 cup grated Parmesan cheese (or Italian blend)

CREATE

1. Dice peppers and onions, sauté them in olive oil over low heat. Boil water and cook linguine.
2. Make your meatballs: Mix ground chicken, beaten egg, red pepper flakes, garlic, chopped parsley, grated cheese, salt, pepper, and oregano in a large bowl.
3. Shape your meatballs: Round out your meatballs (and place them on wax paper until ready to cook).
4. Heat up olive oil in your pan; cook the meatballs over medium heat until golden on all sides.
5. In a large pot, mix the sautéed peppers and onions with half-and-half, grated cheese, and pesto. Toss the linguine in the sauce.
6. Serve meatballs over linguine; garnish with fresh parsley.