1 pound ground chicken, preferably dark meat
1 large egg
½ cup gluten-free breadcrumbs
3 tablespoons grated Parmesan or other hard Italian cheese
1 teaspoon salt
¼ teaspoon garlic powder
Pinch of crushed red pepper
1/3 cup Bear Pond Farm Tomato Basil Pesto, more for dipping
Preheat the oven to 425°F. Line the bottom and sides of a baking pan with aluminum foil. (An 8×8 inch pan works well.) Spray the foil (sides and bottom) with vegetable spray or brush with a thin layer of olive oil.
In a large bowl, mix all the ingredients and form into small meatballs, about 1 to 1 ½ inch in diameter. Use a 1 ½ inch scoop or oil your hands to help roll this mixture into balls. Set the meatballs in the pan so they touch. This helps them keep their shape. (Don’t worry if you don’t fill the pan all the way.)
Bake for 20 to 25 minutes, until the meatballs are firm and register 165°F when tested with a meat thermometer. Drain the oil from the pan and discard. Use a paring knife to gently separate the meatballs if they stick together. Serve on bamboo skewers with remaining pesto for dipping or serve over pasta dressed with the remaining pesto.
Makes about 4 servings.