ITALIAN CHICKEN MEATBALLS

Italian Chicken Meatballs image

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Nonstick cooking spray, for the foil
2 pounds ground chicken
1/2 cup pesto
1/2 cup grated mozzarella
1/4 cup grated Parmesan cheese
2 tablespoons balsamic glaze
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
4 cups arugula
1/4 cup olive oil
3 tablespoons balsamic glaze
1 cup halved yellow cherry tomatoes
1/2 cup sliced jarred roasted peppers
1/4 cup grated Parmesan cheese

Steps:

For the meatballs: Position an oven rack in the middle of the oven and preheat on the broiler setting. Line a sheet pan with foil and coat with cooking spray.
Add the chicken, pesto, mozzarella, Parmesan, balsamic glaze, salt, black pepper and crushed red pepper to a large bowl. Mix well with clean hands and form into 15 meatballs, about a third of a cup each, adding them to the prepared sheet pan as you go.
Broil until the meatballs are browned and cooked through (165 degrees F internally), 14 to 16 minutes.
For the salad: Add the arugula to a platter. Drizzle over the olive oil and balsamic glaze, then toss lightly. Top with the cherry tomatoes, peppers and Parmesan. Add the meatballs and serve.