Name: Italian Chicken Meatballs
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: Nonstick cooking spray, for the foil; 2 pounds ground chicken; 1/2 cup pesto; 1/2 cup grated mozzarella; 1/4 cup grated Parmesan cheese; 2 tablespoons balsamic glaze; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon crushed red pepper; 4 cups arugula; 1/4 cup olive oil; 3 tablespoons balsamic glaze; 1 cup halved yellow cherry tomatoes; 1/2 cup sliced jarred roasted peppers; 1/4 cup grated Parmesan cheese

Directions

Watch how to make this recipe.

For the meatballs: Position an oven rack in the middle of the oven and preheat on the broiler setting. Line a sheet pan with foil and coat with cooking spray.
Add the chicken, pesto, mozzarella, Parmesan, balsamic glaze, salt, black pepper and crushed red pepper to a large bowl. Mix well with clean hands and form into 15 meatballs, about a third of a cup each, adding them to the prepared sheet pan as you go.
Broil until the meatballs are browned and cooked through (165 degrees F internally), 14 to 16 minutes.
For the salad: Add the arugula to a platter. Drizzle over the olive oil and balsamic glaze, then toss lightly. Top with the cherry tomatoes, peppers and Parmesan. Add the meatballs and serve.

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