1 pound ground chicken, preferably organic & pasture-raised
1 large egg, preferable organic & pasture-raised
1/2 cup gluten-free breadcrumbs
3 tablespoons grated Parmesan
1 teaspoon salt
1/4 teaspoon garlic powder
Pinch of crushed red pepper flakes
1/3 cup basil pesto, or any other kind of pesto that you like!

Preheat oven to 425.  Place all ingredients in a large bowl and mix to combine.   Line a sheet pan with tin foil and coat the tin foil with olive oil (I use about a teaspoon of olive oil to do this, and smear it with my (clean) hands).  While your hands are still oily, form the mixture into tiny meatballs, about the size of a cherry tomato.  Set the meatballs close together on the sheet pan to help them keep their shape.  Bake for 20-25 minutes until firm and serve!  Or save!

These don't last long around here so I bake them in double or triple batches (a triple batch still fits on one sheet pan in my experience) -- they store well in the fridge and can be easily reheated!

They also make a very tasty appetizer when topped with half of a grape tomato and a little shred of a basil leaf.  Stab the leaf, then the tomato, then a meatball with a  toothpick.  They stand up nicely on a tray.