Tuesday, May 17, 2011

Chicken Meatballs with Tomato Pesto

Serve this dish with a side of pasta, if desired.
serves 8 ( 6 points + )

1 package sun-dried tomatoes, not packed in oil
3 c. prepared marinara sauce
2 c. fresh basil leaves
1-⅓ c. cold water
2 lbs. ground, skinless chicken breast
⅔ c. seasoned dry bread crumbs
⅔ c. grated parmesan cheese
2 egg whites, lightly beaten
black pepper to taste
1 T. olive oil

Combine the sun-dried tomatoes with enough boiling water to cover in a bowl. Let stand for 10 minutes; drain.
Place the tomatoes, marinara, basil and cold water in a blender; puree until smooth.

Combine the chicken, bread crumbs, cheese, egg whites and pepper in a large bowl. Form into 72 little meatballs.
Heat oil in a large nonstick skillet coated with cooking spray. Add meatballs and cook, turning occasionally until browned, about 4 minutes. Add the tomato mixture and bring to a boil. Reduce heat and simmer, covered until meatballs are cooked through ( about 10 minutes).

adapted from Weight Watcher's Turn Around Cookbook


  1. This looks really good. I will try tomorrow. Thanks

  2. I made this recipe but made a slight change. I used half of the sundried tomato basil pesto in the meatball mixture. The dish turned out to be AMAZING!!!


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