Chicken Meatballs with Lemony Pesto White Bean Puree

Ingredients

Ingredients

• 15 oz low-sodium cannellini beans (liquid saved)
• 1 lb 93% ground chicken
• 1 tsp onion powder
• ½ tsp kosher salt
• 1 cups basil leaves
• 2 garlic
• ½ cups grated parmesan
• 1 lemon (zest and juice)

Instructions

1. In a medium bowl smash ⅓ cup of the drained beans with the back of a fork. Reserve the rest for later.
2. Add ground chicken, onion powder and salt to the bowl with the smashed beans and mix.
3. Blend basil, garlic, parmesan, lemon zest and juice in a high speed blender.
4. Add two tablespoons of the pesto to the ground chicken and mix. Shape chicken into 12 balls roughly 3 tablespoons each.
5. Add the remaining beans to the blender and blend until very smooth; add reserved bean liquid in tablespoon increments if needed.
6. 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.
7. 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.