For the Broccoli Pesto:
– 1 cup fresh broccoli florets
– 1/2 cup fresh basil leaves
– 1/2 cup olive oil
– 1/4 cup pine nuts
– 2 cloves garlic
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
For the Pasta:
– 1 pound pasta (such as penne or rotini)
– 1 tablespoon olive oil
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– Salt and pepper to taste
Directions:
1. Prepare the Chicken Meatballs:
Preheat your oven to 400°F (200°C). In a mixing bowl, combine ground chicken, bread crumbs, **Parmesan cheese, chopped onion, egg, oregano, salt, and pepper. Mix until fully combined. Shape the mixture into 1-inch meatballs and place them on a baking sheet. Bake for 15-20 minutes until the meatballs are golden and cooked through.
