Pork and Chicken Meatballs with Pesto and Pine Kernels

Name: Pork and Chicken Meatballs with Pesto and Pine Kernels
Yield: Serves 5-6
Ingredients: 225 g/8 oz skinless chicken breast fillets; 2-3 large cloves garlic; good handful fresh flat-leafed parsley; 350 g/12 oz minced pork; 1 large red pepper; black pepper; 50 g/2 oz pine kernels; 2 rounded tablespoons pesto sauce; 2 tablespoons groundnut oil; salt

Preparation info

Serves
5-6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Jars of pesto sauce are now easily available and some supermarkets also sell tubs of fresh pesto; they are a boon for adding interest and flavour to quickly made dishes, as in these particularly good meatballs. They taste equally delicious cold, so are very practical to take on picnics.

Ingredients

1 large red pepper
225 g/8 oz skinless chicken breast fillets

Supper
Main course
Gluten-free

Method

Cut the pepper in half and remove the seeds and stem. Bring a pan of salted water to the boil, add the pepper halves, cover the pan and simmer for 6-8 minutes, until the pepper has softened. Drain and chop finely. Cut the chicken breast fillets into very small pieces. Peel the garlic and chop finely. Chop the parsley fairly small. Put the minced pork and the pine kernels (they are nicest if you