3tablespoonsgrated Parmesan cheese(plus extra for garnish)
1cuplightly packed baby spinach leaves(chopped)
⅛teaspoonfreshly ground black pepper
Red Pepper Sauce
1teaspoongrapeseed oil(or similar)
24ouncesjarred roasted red peppers(drained)
½cuplow-sodium chicken broth
¼teaspoonKosher salt(or to taste)
¼teaspoonfreshly ground black pepper(or to taste)
fresh basil or parsley(for garnish)
Prepare the meatballs: In a mixing bowl, combine the ground chicken, egg, ricotta, pesto, parmesan, spinach, and black pepper. Gently mix to incorporate. Using a small cookie scoop, portion the meatballs onto a parchment-lined baking sheet. Chill for 30 minutes.
While the meatballs chill, prepare the sauce. Heat the oil in a large nonstick skillet. Add the chopped onion and saute until soft and translucent, about 5 minutes.
To a blender, add the onions, red peppers, and chicken broth and process until smooth. Add the honey, pesto, salt, and pepper. Blend together. Taste for seasoning and add more honey and salt and pepper if needed.
Cook the meatballs: In the same skillet, heat the oil over medium heat. Add the meatballs and cook until brown and cooked through (internal temperature of 165 degrees), about 10 minutes. If necessary, cook the meatballs in batches so the meatballs don't steam in an over-crowded pan.
Add the sauce to the skillet to heat through. Serve the meatballs with fresh parsley or basil and parmesan cheese.