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Pesto Zuppa Toscana Meatballs
Ingredients
1 pound
ground spicy Italian chicken sausage
1/2 pound
ground chicken, turkey, or pork
1/2 cup
panko
1/4 cup
grated parmesan
1
egg
3 teaspoons
Italian seasoning
1
yellow onion, chopped or sliced
4 cloves
garlic, chopped
2 tablespoons
fresh thyme
2 cups
finely shredded kale
1/3 cup
basil pesto
3/4 cup
heavy cream or whole milk
1 cup
broth
2 tablespoons
lemon juice
1 cup
shredded mozzarella cheese
Instructions
1
Add the sausage, chicken, panko, parmesan, egg, and 1 teaspoon Italian seasoning to a bowl. Mix until just combined. Roll into 15 to 20 meatballs and place each in a skillet. Add the onions to the skillet.
2
Set the skillet over medium heat, then cook for the meatballs for 5 minutes, turning them 2-3 times, until crisp. Add the garlic, thyme, 2 teaspoons Italian seasoning, kale, and pesto. Pour over the cream, broth, and lemon juice. Simmer for 5 minutes.
3
Remove from heat. Add the mozzarella, then bake until the cheese is melted, 10 minutes.
4
Serve the meatballs topped with fresh thyme. We love this served with crusty bread, or over pasta, and with a big salad!
Notes
Nutrition Facts
(per serving)
Calories:
658 calories
Servings:
4 servings
Carbohydrates:
26 g
Fat:
46 g
Fiber:
5 g
Protein:
38 g
Sugar:
3 g
Meal Effort
Preparation:
30 minutes
Cook:
20 minutes
Total:
50 minutes