Chicken Meatballs With Spinach-Walnut Pesto

• 2 pounds ground chicken thigh
• 1 tablespoon salt
• 1 teaspoon fennel seed, ground
• 1 teaspoon black peppercorn, ground
• 1/4 cup white wine
• 1/2 cup parsley, chopped
• 1/2 cup breadcrumbs
• 2 eggs
• 2 tablespoons olive oil
• 1/8 cup walnut pieces
• 4 cups fresh baby spinach
• 2 cups Fresh Basil leaves
• 1 teaspoon salt
• 1/2 cup olive oil
• 1/8 cup grated Parmesan cheese

1. Preheat the oven to 350F.
2. Spread the walnuts on a baking dish and roast in the oven until golden brown and toasted, about 12 minutes.
3. Set aside and allow to cool thoroughly
4. Fill a large stock pot 3/4 of the way full with water and bring to a rolling boil over a high heat
5. Fill a large bowl with ice and water 1/2 way up and set close to the sink
6. Dump the spinach and basil in the boiling water and give it a stir.
7. After 1 minute, strain the greens, discarding the water and plunge the greens into the bowl with ice and water.
8. Drain the greens and squeeze them so that they are good and dry, then chop the greens
9. Combine all of the ingredients in a food processor and blend on high speed until an even pesto like consistency is reached.
10. Season with extra salt as needed.

ground chicken thigh, salt, fennel, black peppercorn, white wine, parsley, breadcrumbs, eggs, olive oil, walnut pieces, fresh baby spinach, fresh basil, salt, olive oil, parmesan cheese

Taken from www.foodrepublic.com/recipes/chicken-meatballs-with-spinach-walnut-pesto-recipe/ (may not work)