Chicken Meatballs with Lemony Pesto White Bean Puree

In a medium bowl smash 1/3 cup of the drained beans with the back of a fork. Reserve the rest for later.

Add ground chicken, onion powder and salt to the bowl with the smashed beans and mix.

Blend basil, garlic, parmesan, lemon zest and juice in a high speed blender.

Add two tablespoons of the pesto to the ground chicken and mix. Shape chicken into 12 balls roughly 3 tablespoons each.

Add the remaining beans to the blender and blend until very smooth; add reserved bean liquid in tablespoon increments if needed.

Spray a large skillet that has high walls with oil. Cook the meatballs on medium-low heat until cooked through, about 10 minutes getting each side golden. Remove from the pan and set aside. Wipe the pan clean with a wet paper towel.

Reduce heat to low, put the reserved white bean pesto into the same pan with ¼ cup bean liquid* and stir, adding a few tablespoons water if needed. Add the meatballs and simmer until sauce has thickened, about 2 to 3 minutes.