Pesto Zuppa Toscana Meatballs
Serves 6
20 mins prep
20 mins cook
40 mins total
All of the wonderful flavors of the Olive Garden staple, Zuppa Toscana, reworked into saucy baked meatballs!
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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!
