Simmering the meatballs in chicken broth and pesto add an extra herby kick.
- 1/4 cup prepared pesto
- 1 cup chicken broth
- 1/2 cup heavy cream
Instead of coating the meatballs in pasta sauce like in the recipe above, Cook the meatballs until just browned, then add the chicken broth and 1/4 cup pesto and simmer until cooked through. Stir in the heavy cream and simmer until the sauce is slightly thickened.