halfbakedharvest4.5
Pesto Zuppa Toscana Meatballs
All of the wonderful flavors of the Olive Garden staple, Zuppa Toscana, reworked into saucy baked meatballs!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 400° F.2. Add the sausage, chicken, panko, parmesan, egg, and 1 teaspoon Italian seasoning to a bowl. Mix until just combined. Roll into 15 to 20 meatballs and place each in a skillet. Add the onions to the skillet.3. Set the skillet over medium heat, then cook for the meatballs for ⏱️ 5 minutes, turning them 2-3 times, until crisp. Add the garlic, thyme, 2 teaspoons Italian seasoning, kale, and pesto. Pour over the cream, broth, and lemon juice. Simmer for ⏱️ 5 minutes.4. Remove from heat. Add the mozzarella, then bake until the cheese is melted, ⏱️ 10 minutes. 5. Serve the meatballs topped with fresh thyme. We love this served with crusty bread, or over pasta, and with a big salad!
egg1Italian seasoning3 teaspoonsgarlic, chopped4 clovesfresh thyme2 tablespoonsbroth1 cuplemon juice2 tablespoons
Nutrition Facts
calories
484 kcal
serving Size
1 serving
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