Pesto Chicken Meatballs with Fettucine

Instructions

• 1

  To start the pesto, assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and shred the parmesan. Remove half the parmesan from the bowl and set aside.

• 2

  Carefully reassemble the processor with the grey spindle and green S-blade in the bowl. Add the pine nuts, garlic, salt and pepper and process until chopped. Add the basil and process until combined. With the processor on, slowly add the oil through the feed chute, scraping down the side as needed. Remove the pesto from the bowl and set aside.

• 3

  To make the meatballs, place the chicken in the processor bowl and process until finely chopped. Add the breadcrumbs, garlic powder, onion powder, salt, egg, 2/3 cup (1¾ oz) of the parmesan and 1/3 cup (3 oz) of the pesto and process until combined, scraping down the side as needed.

• 4

  Grease a baking pan with cooking spray. Roll the chicken mixture into ¾ oz balls and place in the pan. Place the pan in the refrigerator and chill until ready to cook.

• 5

  Place a large saucepan of water over high heat and bring to a boil. Meanwhile, continue to the next step.

• 6

  Insert the wire rack into position 6. Set the oven to Roast, Convection, 400°F, for 15 minutes and press Start to preheat.

  Tip: Recipe has been optimized for the Joule Oven Air Fryer Pro and Smart Oven Air Fryer Pro.
• 7

  Once preheated, place the meatballs in the oven and cook for 15 minutes, or until cooked through. The internal temperature should reach a minimum of 165°F when tested with a meat thermometer.

• 8

  Once the water has boiled, add salt and the fettuccine and boil as directed on the package. Remove 1 cup (8 fl oz) of the cooking water and set aside. Drain the pasta and return to the pan.

• 9

  Toss the pasta with the remaining pesto and meatballs. If it’s a little dry, add some of the reserved cooking water to loosen.

• 10

  Serve meatballs sprinkled with the remaining parmesan.