Cheesy pesto chicken meatballs and veggies

I was very excited to buy a jar of pesto.  It adds a light fragrance to fish, chicken, seafood, potatoes and veggies!  Since my man loves meatballs, I decided to vary the meat by using chicken instead of lamb.  We would have this tasty dish with our mid-week beers.  Told you the Fat Acceptance and HAES liars were spreading untruths that healthy eating is boring.  You CAN have treats!

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So you melt butter at medium heat, stir in pesto and sprinkle mixed herbs and black pepper.  Mix well, then fry carrots and potatoes for 2 to 3 minutes.  Reduce heat and cook for another 20 minutes, depending on how tender you like them.  Finally, melt grated cheese, mix well and set aside.

The chicken mince is marinated in pesto sauce, mixed herbs, black pepper and soy sauce overnight.  Melt butter at medium heat, stir in pesto and sprinkle mixed herbs and black pepper.  Mix well, then shape chicken mince into little balls and drop them into the skillet.  Fry till halfway cooked, then turn and fry the other side.  Melt grated cheese.  Once the meatballs are cooked, stir around so as to coat all of the meatballs with the sauce and cheese.

Turn off heat and serve.  Voila!

Wishing you fun,

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