basil & artichoke chicken meatballs.

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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!

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