Pesto Chicken Meatballs
1 hr 20 min4 servings
Sheet pan bowl with herb meatballs, roasted sweet potatoes, brown rice, and creamy cashew-pesto sauce.
| prepPreheat oven to 425°F / 220°C | ||||||
| 160 g raw cashews (unsalted) | Soak cashews 20 min | Drain cashews, blend with pesto & lemon | Drizzle sauce, garnish with basil | |||
| 60 ml pesto of choice | ||||||
| juice of 1 small lemon (about 30 ml) | ||||||
| 1/2 teaspoon kosher salt | ||||||
| 360 ml boiling water (for soaking cashews) | ||||||
| 475 ml chicken bone broth | Boil broth, stir in rice, simmer 40 min | Divide rice, meatballs, potatoes & greens | ||||
| 200 g brown rice, thoroughly rinsed | ||||||
| 1 large or 2 small sweet potatoes, peeled and diced into 1/2-inch cubes | Toss sweet potatoes with oil & spices | Bake sweet potatoes 15–20 min | ||||
| 15 ml olive oil | ||||||
| 1 teaspoon garlic powder | ||||||
| 3/4 teaspoon kosher salt | ||||||
| 1/2 teaspoon chili powder | ||||||
| 1 small zucchini, grated and squeezed dry | Grate, squeeze & mix meatball ingredients | Form 20 meatballs, place on sheet pan | Bake meatballs 425°F / 220°C, 10–12 min | Broil meatballs 2–3 min for color | ||
| 450 g ground chicken | ||||||
| 60 g gluten-free panko breadcrumbs or blanched almond flour | ||||||
| zest of 1 small lemon | ||||||
| 1 teaspoon dried basil | ||||||
| 1 teaspoon dried oregano | ||||||
| 1 teaspoon kosher salt | ||||||
| 1/2 teaspoon garlic powder | ||||||
| 1/2 teaspoon ground black pepper | ||||||
| 140 g arugula (curly kale or baby spinach also works) | ||||||
| finely chopped basil leaves (optional) | ||||||
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