Meatball Maniacs!
We’re absolutely crazy for meatballs here at Earl, and we know you are too! Who doesn’t love that first, herby, garlicky, savory bite?
This dish captures the essence of spring as we drift into summer, with fresh basil hints that remind us of sunny days ahead.
The recipe
Baked Chicken Meatballs with Broccoli Pesto Pasta
- Serves
- 6
- Prep Time
- 35 minutes
- Cooking Time
- 55 minutes
Ingredients
- For the Broccoli Pesto:
- 4 cups roughly chopped broccoli
- ½ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil (plus more as needed)
- 4 cloves garlic, smashed
- ½ cup loosely packed basil leaves
- ½ cup freshly grated parmesan cheese
- Here’s what you’ll need for the meatballs:
- 900 grams ground chicken
- 75 grams Italian breadcrumbs
- 2 large eggs, beaten
- 1 tablespoon fennel seeds
- 100 grams freshly grated parmesan cheese (plus more for serving)
- 4 garlic cloves, minced
- 2 teaspoons sea salt
- 450 grams long thin pasta (like bucatini or spaghetti)
- 1 batch Roasted Broccoli Pesto (recipe below)
- Extra-virgin olive oil (if needed)
- Freshly cracked black pepper (for serving)
Method
- Meatballs
- Preheat your oven to 200°C and set a rack in the center.
- In a big bowl, mix together the chicken, breadcrumbs, eggs, fennel seeds, parmesan, garlic, and salt. Roll into golf ball-sized meatballs (about 2 tablespoons each) and place them on a baking sheet, aim for around 25 meatballs.
- Bake for about 20 minutes, or until browned and cooked through (internal temp should hit 74°C).
- While those meatballs are baking, bring a large pot of salted water to a boil. Cook your pasta until al dente, then reserve 125ml of the pasta water and drain.
- Toss the pasta back into the pot, add the broccoli pesto, and mix it all up. Use that reserved pasta water to thin the sauce if needed. Serve topped with meatballs, extra parmesan, and freshly cracked black pepper.
- Broccoli Pesto
- Preheat the oven to 200°C.
- Toss the broccoli with salt and olive oil on a baking sheet and roast until browned and tender, about 30 minutes.
- In a food processor, blend the roasted broccoli with garlic, basil, and parmesan until smooth. Add olive oil as needed for your desired consistency.
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