Caprese Chicken Meatball Skewers with Spinach Almond Pesto

By carvalhohm

Ingredients

• For the Chicken Meatballs:
• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely diced onion
• 1 large clove garlic, grated
• 1 pound ground chicken
• 1 heaping tablespoon tomato paste
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1 tablespoon finely chopped fresh parsley
• For the Spinach Almond Pesto:
• 1 ounce hard cheese, like Parmigiano Reggiano or Grana Padano
• 1 ounce raw (unsalted, unroasted) almonds
• 2 ounces fresh spinach
• 1/4 teaspoon sea salt
• 1/8 teaspoon coarse black pepper
• a pinch of red chili pepper
• 1/2 cup extra virgin olive oil
• For the Assembly:
• 7 red cherry tomatoes, halved
• 6 yellow cherry tomatoes, halved
• 26 fresh basil leaves
• 1 tub of Galbani® Mozzarella Fresca™ Ciliegine (about 26 pieces)

Details

Adapted from theitaliandishblog.ziplist.com

Preparation

Step 1

Preheat oven to 375º F and line a large baking sheet with foil. Spray the foil with nonstick cooking spray. In a small skillet, heat the olive oil over medium heat and gently saute the onion for about 7 minutes, until soft. Add the grated garlic and saute for about a minute more. Transfer to a medium sized bowl and allow to cool.

Add the ground chicken to the onion mixture, along with the tomato paste, sea salt, pepper, oregano and fresh parsley. Mix gently but thoroughly, using your hands. Do not overmix. Form the meatball mixture into 26 small meatballs, about a tablespoon each. Place on baking sheet and bake for about 20 minutes.

While the meatballs are baking, make the pesto. In a food processor, grind the hard cheese and almonds until fine. Add the spinach, salt, and both peppers and process until spinach is ground. Scrape down with a spatula if you need to. Add the olive oil slowly through the feed tube and process until smooth.

When the meatballs are finished, assemble the skewers, with the meatballs on the bottom. Serve with the pesto.