Ingredients
Meatballs:
• 400g Chicken Breast
• 150g Huber’s pesto
• 60g toasted panko breadcrumbs
• 30g grated Parmigiano Reggiano
• 1 egg
• Salt & pepper, to taste
Pasta:
• 200g orecchiette (or short pasta like penne)
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 200ml chicken stock
• 100ml heavy cream
• 80g Huber’s pesto
• 1 tsp red chilli flakes
• Salt & pepper, to taste
• Zest of 1 lemon
• 150g shredded mozzarella cheese
Cooking Method
Method:
Make the meatballs: Combine minced chicken, pesto, breadcrumbs, Parmigiano Reggiano, egg, salt, and pepper. Roll into 20g balls and pan-fry until golden. Set aside.
Prepare the sauce: Using the same pan, sauté shallots and garlic until soft. Stir in pesto, chicken stock, cream, and chilli flakes. Simmer until thickened.
Cook the pasta: Bring a pot of salted water to a boil and cook the orecchiette until al dente. Drain and transfer to a baking dish.
Assemble the bake: Pour the pesto sauce over the pasta, add meatballs, top with lemon zest and mozzarella.
Bake and serve: Bake at 200ºC for 15 minutes, or until the cheese is bubbling and golden. Rest for 5–10 minutes before serving.
TIP! Freezing Meatballs:
- Bake meatballs on a parchment-lined tray at 200ºC for 20 minutes, then cool.
- Freeze in a single layer for 1-2 hours, then transfer to an airtight container. Cook directly from frozen when needed.
