Chicken Pesto Meatballs Recipe

Mix ground chicken, pesto, garlic, salt, black pepper, and 2 bread slices softened in 1/2 cup milk in a medium bowl. Test for seasoning by cooking a small piece before forming into balls.

Heat enough oil in a deep sauté pan over medium heat for deep frying. Cook balls until brown and cooked through. Drain on paper towels; set aside.

Meanwhile, in a medium pan over low heat, melt butter. Stir in flour and nutmeg. Whisk in evaporated milk and chicken stock. Cook until thickened. Season to taste. Serve with meatballs and steamed rice.

Recipe originally published in the October 2014 issue of Good Housekeeping Philippines.