Pesto Balsamic Chicken Meatballs with Creamy Pesto Sauce

For the Pesto Balsamic Meatballs: Combine all ingredients (ground meat, panko breadcrumbs, egg, crushed garlic, pesto, pecorino romano, balsamic glaze, salt, pepper, onion powder, garlic powder, red pepper flakes) and form into approximately 9 medium-sized meatballs. Place them on a baking sheet with a drizzle of olive oil and bake at 400ºF (200ºC) for about 20 minutes, or until the meatballs reach an internal temperature of 165ºF (74ºC).

For the Creamy Pesto Sauce: In a pan on medium-low heat, melt 2 tablespoons of butter and sauté 3 minced garlic cloves for 4 minutes. Add 1/4 cup basil pesto, 1 cup half & half, 1/4 cup grated pecorino romano cheese, and salt & pepper to taste. Cook on low heat until the sauce thickens. Separately, boil pasta according to package directions and reserve 1 cup of pasta water. Add your cooked pasta, broccoli, and the reserved pasta water into the sauce, and continue to cook until the sauce is creamy and thoroughly coats your pasta.