Chicken Meatballs with Lemony Pesto White Bean Puree
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Recipe by Skinnytaste.
The meatballs, lightened
- beansinstead offlour
- turkey or chicken minceinstead ofbeef mince
Ingredients
Scaled from 4. Cooking times barely change.
- 3¾ oz -can low-sodium cannellini beans (liquid saved)123 cal
- ¼ lb 93% ground chicken162 cal
- ¼ tsp onion powder2 cal
- 2 pinches of kosher salt0 cal
- ¼ cup basil leaves0 cal
- ½ clove garlic2 cal
- ⅛ cup grated parmesan54 cal
- ¼ lemon (zest and juice)0 cal
Contains milk
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Method
- 01
In a medium bowl smash ⅓ cup of the drained beans with the back of a fork. Reserve the rest for later.
- 02
Add ground chicken, onion powder and salt to the bowl with the smashed beans and mix.
- 03
Blend basil, garlic, parmesan, lemon zest and juice in a high speed blender.
- 04
Add two tablespoons of the pesto to the ground chicken and mix. Shape chicken into 12 balls roughly 3 tablespoons each.
- 05
Add the remaining beans to the blender and blend until very smooth; add reserved bean liquid in tablespoon increments if needed.
- 06
Spray a large skillet that has high walls with oil. Cook the meatballs on medium-low heat until cooked through, about 10 minutes getting each side golden. Remove from the pan and set aside. Wipe the pan clean with a wet paper towel.
- 07
Reduce heat to low, put the reserved white bean pesto into the same pan with ¼ cup bean liquid* and stir, adding a few tablespoons water if needed. Add the meatballs and simmer until sauce has thickened, about 2 to 3 minutes.