Pesto Zuppa Toscana Meatballs
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.5 out of 5 stars
(14)
Ingredients
6 servings
- 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
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Preparation
Step 1
1. Preheat the oven to 400° F.2. 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.3. 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.4. Remove from heat. Add the mozzarella, then bake until the cheese is melted, 10 minutes. 5. Serve the meatballs topped with fresh thyme. We love this served with crusty bread, or over pasta, and with a big salad!
Step 2
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