Italian pesto meatballs with orzo!
Italian pesto meatballs with orzo!
- Yield
- about 14 meatballs
Ingredients
Pesto-seasoned chicken meatballs in a coconut white wine sauce, served over orzo.
Directions
- 1
Combine chicken, basil pesto, Italian seasoning, salt, pepper, parm, and red pepper flakes.
- 2
Mix well until fully combined.
- 3
Roll mixture into meatballs (makes about 14).
- 4
Heat olive oil over medium heat on a large skillet.
- 5
Add meatballs and cook for about 5 minutes until browned on all sides.
- 6
Add butter, garlic, shallot and a dash more of Italian seasoning.
- 7
Add tomato paste and let darken for a few minutes.
- 8
Add white wine and cook for 4 minutes.
- 9
Add coconut milk and let simmer for 10 minutes.
- 10
While meatballs are cooking, cook your orzo with chicken broth.
- 11
Plate the meatballs over orzo.
- 12
Top with sauce from meatballs, freshly chopped basil & more parm.
- 13
Enjoy!
