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Chicken meatballs with potatoes and peppers, pesto sauce

An original recipe and greedy, to change traditional meatballs with tomato sauce. This complete dish will please the whole family!


  • 750 g Chicken breast
  • 2 slices soft bread
  • 10 cl Milk
  • 1 Egg
  • 2 Shallots
  • 1 Clove garlic
  • 3 stems Basil
  • 80 g Pine nuts
  • 8 New potatoes
  • 2 Red peppers
  • Olive oil
  • Salt and pepper

For the pesto:

  • 5 cloves of garlic
  • 1 bouquet Basil
  • 75 g Grated parmesan
  • 1 C. soup Pine nuts
  • Olive oil


1. Start this chicken meat recipe by removing the crust from the sandwich bread. Soak the crumb in the milk. Cut the chicken breasts into pieces and mix them to obtain a fine mince.

2. Wash, dry, chop and chop the basil . Peel and mince the shallots. Peel and chop the garlic. Chop 30 g pine nuts.

3. In a bowl, mix chicken mince, crumbed breadcrumbs and milk, whole egg , basil, shallot, garlic and chopped pine nuts. Add salt and pepper. Mix well to obtain a homogeneous stuffing. Form twelve meatballs and place them in a cool place.

4. Peel and cut the potatoes in half lengthwise. Wash, seed and cut the peppers in small strips. Put the meatballs, potatoes and peppers in a large baking dish. Sprinkle generously with olive oil, salt and pepper, sprinkle with remaining pine nuts.

5. Preheat the oven to 180 ° C (item 6). Bake and cook for 40 minutes, stirring regularly.

6. Pesto: Peel and clear the garlic. Wash, dry and squeeze the basil. Put garlic, basil, parmesan and pine nuts in a blender. Mix by adding the olive oil little by little until you obtain a thick and homogeneous sauce. Pour the pesto in a bowl and set aside at room temperature.

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