basil & artichoke chicken meatballs.

We all know that I have an undying love for artichoke.. but artichoke and basil?  Perfect combination.  I decided to use this combination in a chicken meatball!  These meatballs consist of mostly artichoke and chicken without too many fillers.  That’s what I love about them!  Served with zucchini noodles?  Yes.

RECIPE:

• 2 packages ground chicken
• 1 can artichoke quarters, packed in water
• 1/4 cup fresh basil, chopped
• 1/4 cup whole wheat bread crumbs
• 1/4 cup parmesan cheese
• olive oil
• salt & pepper to taste

INSTRUCTIONS:

• preheat oven to 400 degrees
• drain the artichoke quarters and place them in a food processor
• pulse until they are in tiny pieces, but not fully pureed
• place ground chicken in a large bowl
• add artichoke, basil, bread crumbs, parmesan cheese, and 1 tablespoon olive oil
• mix together (I used my hands – easier that way!)
• heat a large skillet on medium-high heat
• roll chicken mixture into balls – about 1 & 1/2 inch thick
• coat the bottom of the pan with olive oil
• brown the meatballs on all sides
• transfer meatballs to a baking sheet
• bake for 10 minutes or until cooked through
• serve with zucchini noodles, whole wheat pasta, or just eat alone!