Description

This dish features savory pesto meatballs swimming in a rich sundried tomato sauce topped with crispy prosciutto. It’s a delightful blend of flavors, perfect for a quick and satisfying dinner.

Ingredients

Scale

3 ounces prosciutto sliced
2 tablespoons oil from sundried tomatoes
1 ½ pounds ground chicken
2 tablespoons basil pesto
salt to taste
pepper to taste
garlic powder to taste
3 minced garlic cloves
½ cup parmesan cheese
¼ cup sundried tomatoes, chopped
2 tablespoons butter
1 shallot, chopped
4 cloves garlic, smashed
1 tablespoon tomato paste
1 cup dry white wine
½ – ¾ cup heavy cream
½ cup oil-packed sun-dried tomatoes, oil drained
½ cup grated parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Cook the prosciutto in a skillet with the oil until crispy, about 5 minutes. Set aside on paper towels.
In a bowl, combine the ground chicken, basil pesto, and season with salt, pepper, and garlic powder. Mix well.
Form the chicken mixture into meatballs.
In the same skillet, add butter and sauté the shallot and minced garlic until fragrant.
Stir in the tomato paste and wine, and let simmer for a few minutes.
Add the chopped sundried tomatoes and bring the sauce to a simmer.
Reduce the heat, and mix in the heavy cream and grated parmesan cheese.
Add the meatballs into the sauce, cooking until heated through, about 10-15 minutes.
Serve with the crispy prosciutto on top.

Notes

Adjust the amount of heavy cream based on your preference for creaminess.
If desired, you can use other meats for the meatballs like turkey or beef.
Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 2g
Sodium: 900mg
Fat: 45g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 40g
Cholesterol: 160mg