Chicken Pesto Meatballs with Zucchini Noodles

Name: Chicken Pesto Meatballs with Zucchini Noodles
Cook time: 10 min
Total time: 45 min
Yield: Serves 2–4
Ingredients: ¼ cup fresh parsley leaves; pinch crushed red pepper flakes; 1 clove garlic; ½ teaspoon salt; 1½ pounds ground chicken; ¼ teaspoon ground black pepper; ¼ cup walnuts; 1 teaspoon extra-virgin olive oil; 1 (14.5-ounce) can crushed tomatoes; 1–2 cloves garlic; 1 teaspoon salt; 1 tablespoon salt; 10 large fresh basil leaves; 1 tablespoon extra-virgin olive oil; 2–2½ pounds zucchini; ½ cup (packed) fresh basil leaves

Taste the Awesome ‘80s

Preparation info

Serves
2–4

Difficulty
Medium
Ready in
45 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

I can’t deny it, and I can’t hide it: I’m a child of the 1980s. I love Duran Duran. “Lucky Star” Madonna is the best Madonna. And in my favorite movie of all time—When Harry Met Sally—one of the characters proclaims, “Pesto is the quiche of the ’80s.” I started making homemade pesto in college; the difference now is that I omit the cheese, and I’ve added parsley to make it a little sweeter. These meatballs are fragrant with the quick pesto and simmer gently in a dead-simple tomato sa