Delicious Baked Chicken Pesto Meatballs prepared with soft ground chicken, fragrant basil pesto, fresh vegetables, and parmesan cheese. Succulent, tasty, and perfect for a weeknight dinner served over pasta or alongside rice!
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If you’re seeking the ideal weeknight meal, your search ends here. These flavorful chicken pesto meatballs are simple, nutritious, and packed with hidden vegetables, making them a fantastic choice for kids too! These meatballs are baked rather than fried and can be easily prepared in less than 30 minutes. Serve them over pasta, in a sub, or add to a salad for a light, protein-rich dish. I assure you’ll want to revisit this recipe time and again!
Reasons to Love These
- Full of Flavor – the homemade basil pesto and parmesan impart an herby, cheesy kick to each bite.
- Nourishing – we utilize lean ground chicken that stays moist due to the pesto, along with shredded carrots and zucchini! These meatballs are baked, not fried.
- Multiple Serving Options – can be enjoyed with pasta, zoodles, rice, or on their own with your favorite dipping sauce.
- Meal Preparation – these tasty chicken meatballs are freezer-friendly, making it easy to prepare them in advance for quick meals at any time.
Ingredients Required
- ground chicken – I opted for ground chicken for these meatballs because I prefer its flavor with these components, but any ground meat is suitable. You could also experiment with ground turkey, lean ground beef, ground pork, or ground lamb.
- vegetables – we’re incorporating both grated zucchini and grated carrots into these meatballs, enhancing nutrition while adding extra moisture. You might also consider adding some chopped green onions for additional flavor.
- basil pesto – infuses these meatballs with rich flavor! I suggest using my homemade pesto recipe, but store-bought pesto will work too.
- egg – acts as a binder for all the ingredients.
- bread crumbs – I used whole wheat Panko breadcrumbs to help the meatballs retain their shape, but feel free to use gluten-free panko or even almond flour, if preferred.
- parmesan cheese – nutty parmesan enhances the flavor of these meatballs! Dairy-free parmesan cheese can be used if necessary.
- seasonings – a blend of garlic powder (or fresh garlic), red pepper flakes, kosher salt, and black pepper.
Steps to Create Chicken Pesto Meatballs
- Prepare the veggies. Grate the zucchini and carrots utilizing a box grater. Lightly pat the zucchini dry with a paper towel to absorb some of the moisture.
- Combine the ingredients. In a large bowl, mix ground chicken, egg, grated carrots and zucchini, basil pesto, breadcrumbs, parmesan cheese, and seasonings. Blend the meatball ingredients together using a spatula or your hands until thoroughly combined.
- Shape the meatballs. Using a small to medium cookie scoop (I used a 1.2 tablespoon size scoop), form balls about 2 inches in diameter (golf ball size) and arrange them on a baking sheet lined with parchment paper (or sprayed with non-stick spray) in a single layer. Expect to make around 22 meatballs.
- Bake. Place the sheet pan in the oven at 375 degrees F and bake for approximately 12 to 14 minutes, until the tops turn golden brown and are fully cooked. The meatballs should reach an internal temperature of 165 degrees F when checked with a meat thermometer.
- Serve. Serve the pesto meatballs right away as they are, or toss with additional pesto or a simple tomato sauce paired with pasta noodles.
Can I Cook these Meatballs in a Skillet?
Absolutely! While I find baking meatballs easier with less fuss involved, pan-frying these meatballs would be delicious! Just a little olive oil to coat the pan or a large skillet will do, then add the meatballs. Cook them over medium to medium-high heat, turning continuously to brown them all over. They should be fully cooked in about 12 minutes.
Can I Cook these Meatballs in the Air Fryer?
For sure, and the air fryer is another fantastic method I enjoy using! To air fry these meatballs, cook at 400 degrees for about 10 to 12 minutes, shaking the basket halfway through for even cooking. Just ensure the meatballs reach an internal temperature of 165 degrees F.
How to Serve Chicken Pesto Meatballs
Preparation and Storage
To Prepare in Advance: These tasty meatballs can be simply prepared ahead and stored in the refrigerator covered tightly for 2 to 3 days before baking. When ready to bake, just place them in the oven and follow the recipe directions.
To Store: These meatballs can be kept in a sealed, airtight container in the fridge for 3 to 4 days. Leftovers often taste even better the next day, making them ideal for meal prepping! To reheat, simply bake them in the oven at 350 until warmed through, or use a microwave or air fryer.
To Freeze: These meatballs are also suitable for freezing! To freeze, allow them to cool completely and pack them in a sealed Ziplock freezer bag for up to 3 months. Thaw completely before reheating.
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I hope you all enjoy these Baked Pesto Chicken Meatballs. The flavor of the pesto is incredible! If you appreciate this as much as we do, kindly leave a ⭐️⭐️⭐️⭐️⭐️ rating below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny!
- Prepare the vegetables. Grate the zucchini and carrots using a box grater. Lightly pat the grated zucchini dry with a paper towel to absorb some excess moisture.
- Combine the ingredients. In a sizable mixing bowl, combine ground chicken, egg, grated carrots, zucchini, basil pesto, breadcrumbs, parmesan cheese, and seasonings. Use a spatula or your hands to thoroughly mix the meatball ingredients until fully blended.
- Form the meatballs. Using a small to medium cookie scoop (I utilized a 1.2 tablespoon scoop), craft small balls approximately 2 inches in diameter from the mixture and position them on the prepared baking sheet lined with parchment paper (or coated with non-stick spray) in one layer. You should yield around 22 meatballs.
Bake. Place the sheet pan in the oven set to 375°F and bake for about 12 to 14 minutes, or until the tops become golden brown and are thoroughly cooked. The meatballs should have an internal temperature of 165°F when checked with a meat thermometer.
- Serve. Serve the basil pesto meatballs right away as they are, or mix them with some extra pesto or a basic tomato sauce accompanied by pasta noodles.
Serving: 4meatballs | Calories: 208kcal | Carbohydrates: 9.5g | Protein: 23.7g | Fat: 7.3g | Saturated Fat: 2.8g | Cholesterol: 127mg | Sodium: 524.1mg | Fiber: 1g | Sugar: 0.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
**Baked Meatballs with Chicken and Pesto: A Flavorful Twist on a Classic Dish**
Meatballs are a cherished component in numerous cuisines, providing a flexible and fulfilling meal choice. While conventional meatballs commonly feature beef or pork, using chicken as the primary ingredient offers a lighter alternative without sacrificing taste. Combined with the aromatic depths of pesto, baked chicken meatballs transform into a delightful dish that is both nutritious and appetizing.
**Ingredients and Preparation**
To create baked chicken meatballs infused with pesto, gather the following components:
– 1 pound of ground chicken
– 1/2 cup of breadcrumbs (preferably whole wheat for enhanced fiber)
– 1/4 cup of grated Parmesan cheese
– 1/4 cup of homemade or commercial pesto
– 1 egg
– 2 cloves of minced garlic
– Salt and pepper to taste
– Olive oil for drizzling
**Instructions:**
1. **Preheat the Oven**: Start by heating your oven to 400°F (200°C). Prepare a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. **Combine the Ingredients**: In a large mixing bowl, mix ground chicken, breadcrumbs, Parmesan cheese, pesto, egg, minced garlic, salt, and pepper. Use your hands or a spoon to ensure everything is well integrated.
3. **Shape the Meatballs**: With your hands, form the mixture into small balls, approximately 1 to 1.5 inches in diameter. Position each meatball on the prepared baking sheet, ensuring they are adequately spaced.
4. **Bake the Meatballs**: Drizzle a small amount of olive oil over the meatballs to encourage browning and achieve a crispy texture. Bake in the oven for 20-25 minutes or until the meatballs are fully cooked and turn golden brown.
5. **Serve and Enjoy**: After baking, take the meatballs out of the oven and allow them to cool slightly before serving. These meatballs pair wonderfully with pasta, a fresh salad, or as an appetizer with marinara sauce on the side for dipping.
**Nutritional Benefits**
Baked chicken meatballs with pesto are not only delightful but also present multiple nutritional advantages. Chicken is a lean protein source essential for muscle development and repair. Pesto, generally made from basil, pine nuts, garlic, Parmesan cheese, and olive oil, contributes healthy fats and antioxidants to the meal. Baking the meatballs rather than frying them helps reduce the overall fat content, rendering this a healthier choice.
**Variations and Tips**
– **Herb Variations**: Try out different herbs in your pesto, like cilantro or parsley, for a distinct flavor.
– **Cheese Options**: Substitute Parmesan with Pecorino Romano or Asiago for a different cheese taste.
– **Gluten-Free Option**: Opt for gluten-free breadcrumbs to meet dietary needs.
– **Storage**: Remaining meatballs can be kept in an airtight container in the refrigerator for up to three days or frozen for up to three months.
Baked chicken meatballs with pesto provide a refreshing and flavorful take on a timeless dish. Whether you’re in search of a swift weeknight dinner or a crowd-pleasing appetizer, this recipe promises to impress with its lively taste and healthful ingredients.