You know what they say! Monday’s are for the Meatballs! (Does anyone say that?)

Anyways, this week has been full of unpacking and building furniture, making sure everything in a box has a home. We moved last Friday and have been settling into our new house, one box at a time! I’ll be sharing more about the move on the blog, soon!

I’ve been relying on easy meals this week, and you know I’m never too far from a grilled weeknight dish! For this recipe, I used my Akorn Jr. I love to take it it to the beach, camping, but it’s also the perfect little back patio grill, which was just what we needed this week! Side Note: The Akron Jr. holds in heat for a long time, and also makes a great smoker if you’re looking for something small to get started with!

This blog is done in long-term Partnership with Char-Griller Grills. All recipes, thoughts, and opinions are my own! Thanks for supporting Thats What She Eats.

Pro Tip: I used a store-bought pesto to save time, but if you don’t have any in the fridge, or don’t want to make your own, you can sub 1 T chopped basil, and 1/2 T dried oregano for a punch of flavor. If you do not have the Char-Griller Chicken Rub/ Seasoning, sub 1 T garlic powder, 1 T dried parsley, 1/2 T salt, and 1/2 T black pepper.

Grilled Pesto Chicken Meatballs

Author: Aubrey Johansen
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Print Recipe

Description

A grilled version of a Sunday favorite!

Ingredients

Scale

1 lb ground chicken
1/2 cup almond flour or breadcrumbs
1/3 cup parmesan cheese (grated)
1 egg
3 T Char-Griller Chicken Rub/Seasoning
3 cups tomato puree
1/4 cup fresh basil (chopped)
1 cup water
2–3 T pesto

Instructions

Preheat your Char-Griller Grill. I lit my charcoal in the chimney, and released it into the base of my Akorn Jr. I closed the lid and let the grates heat up for 10 minutes- then I brushed them, and sprayed them with avocado oil!
While the charcoal is lighting, prep your meatballs. In a large bowl, combine ground chicken, egg, parmesan, pesto, 2 T of the Char-Griller Chicken Rub, and your almond flour or bread crumbs. Mix until just combine and roll into meatballs. You can make 9 large meatballs, or12 smaller meatballs.
Place the meatballs on the grill, and cook on each side for 3-5 minutes per side until marked. Flip, and do the same. Once you’ve got grill marks on both sides, remove meatballs from the grill and set aside.
Next, In a cast iron skillet, add tomato puree, chopped basil, water, and the remaining Chicken Rub. Combine, and place meatballs in sauce. Place on grill and let simmer for 20 minutes.
Serve Pesto Chicken Meatballs with grilled bread, pasta, or a tossed salad. Enjoy!

Hope you love this recipe as much as we do! We ate them with Cauliflower Gnocchi, and a big salad. These leftovers would make AWESOME meatball sandwiches!

Be sure to tag me on instagram, @thatswhatsheeats, when you recreate this dish at home! I love keeping up with your foodie journey!

Thanks for reading!
-Aubrey
#thatswhatsheeats