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Chicken Meatballs with Lemony Pesto White Bean Puree
These Chicken Meatballs with Lemony Pesto White Bean Puree are a healthy one-skillet dinner packed with protein and fiber from ground chicken, white beans, and fresh basil pesto.
Ingredients
- 15 ounce-can low-sodium cannellini beans (liquid saved)
- 1 lb 93% ground chicken
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- 1 cup basil leaves
- 2 cloves garlic
- ½ cup grated parmesan
- 1 lemon (zest and juice)
Instructions
- In a medium bowl smash 1/3 cup of the drained beans with the back of a fork. Reserve the rest for later.
- Add ground chicken, onion powder and salt to the bowl with the smashed beans and mix.
- Blend basil, garlic, parmesan, lemon zest and juice in a high speed blender.
- Add two tablespoons of the pesto to the ground chicken and mix. Shape chicken into 12 balls roughly 3 tablespoons each.
- Add the remaining beans to the blender and blend until very smooth; add reserved bean liquid in tablespoon increments if needed.
- Spray a large skillet that has high walls with oil. Cook the meatballs on medium-low heat until cooked through, about 10 minutes getting each side golden. Remove from the pan and set aside. Wipe the pan clean with a wet paper towel.
- Reduce heat to low, put the reserved white bean pesto into the same pan with ¼ cup bean liquid* and stir, adding a few tablespoons water if needed. Add the meatballs and simmer until sauce has thickened, about 2 to 3 minutes.
Notes
*If using low sodium beans (which would also work just fine) consider adding a bit of salt to the sauce– but be mindful as the parmesan is salty.
Pairs great with pasta, crusty bread, a hearty salad or braised green like kale.
Nutrition
Serving: 3meatballs, generous 1 cup of sauce, Calories: 417kcal, Carbohydrates: 38g, Protein: 39g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 103.5mg, Sodium: 754mg, Fiber: 9g, Sugar: 1g
- WW Points: 6