Oven-Cooked Meatballs Prepared with Chicken and Pesto

Irresistibly Delicious Baked Chicken Pesto Meatballs featuring succulent ground chicken, aromatic basil pesto, fresh vegetables, and parmesan cheese. Tender, tasty, and ideal for a quick weeknight dinner, whether served on pasta or alongside rice!

Searching for the ultimate weeknight meal? Your quest ends here. These flavorful chicken pesto meatballs are simple, nutritious, and packed with hidden vegetables, making them a fantastic choice for children as well! Baked in the oven for easy preparation, these meatballs can be ready in under 30 minutes. Pair them with pasta, place them in a sub, or add them to a salad for a light, protein-rich meal. You’ll want to keep this recipe handy for repeat enjoyment!

Reasons to Love These

• Bursting with Flavor – the homemade basil pesto and parmesan deliver an herby, cheesy kick with every bite.
• Nutritious – using lean ground chicken ensures juiciness thanks to the pesto, combined with shredded carrots and zucchini! Plus, these meatballs are oven-baked rather than fried.
• Flexible – they can be enjoyed with pasta, zoodles, rice, or on their own with your preferred dipping sauce.
• Meal Prep Friendly – these tasty chicken meatballs freeze well, allowing you to prepare them in advance for quick meals anytime.

Ingredients You Will Require

• ground chicken – I opted for ground chicken for these meatballs due to my preference for its flavor in this dish, but feel free to use any ground meat. Ground turkey, lean beef, ground pork, or lamb can also work.
• veggies – we’re incorporating grated zucchini and carrots into these meatballs, boosting nutrition while adding moisture. Chopped green onions can also enhance the flavor further.
• basil pesto – this ingredient infuses the meatballs with incredible flavor! I recommend my homemade pesto recipe, but store-bought is perfectly acceptable as well.
• egg – this helps to bind all ingredients effectively.
• bread crumbs – I used whole wheat Panko breadcrumbs for structure in the meatballs, but gluten-free Panko or even almond flour can be substitutes if necessary.
• parmesan cheese – the nutty flavor of parmesan enhances the taste of these meatballs! Dairy-free parmesan can be used if needed.
• seasonings – a blend of garlic powder (or use fresh garlic), red pepper flakes, kosher salt, and black pepper.

Steps to Create Chicken Pesto Meatballs

1. Prepare the veggies. Grate zucchini and carrots using a box grater. Use a paper towel to lightly press the grated zucchini and absorb excess moisture.
2. Combine the ingredients. In a large bowl, mix ground chicken, egg, grated carrots and zucchini, basil pesto, breadcrumbs, parmesan cheese, and seasonings. Thoroughly combine the mixture with a spatula or your hands until blended.
3. Form the meatballs. Using a cookie scoop (I used a 1.2 tablespoon scoop), shape the mixture into 2-inch round balls (about the size of golf balls) and lay them on a baking sheet lined with parchment paper or spray it with non-stick spray, ensuring they are in a single layer. You should yield about 22 meatballs.
4. Bake. Place the baking sheet in the preheated oven at 375°F for around 12 to 14 minutes, or until they’re golden brown and fully cooked. Ensure meatballs reach an internal temperature of 165°F when measured with a meat thermometer.
5. Serve. Serve the pesto meatballs right away or toss them with extra pesto or a simple tomato sauce and pasta noodles.

Can I Cook these Meatballs in a Skillet?

Definitely! Baking is easier with less fuss, but pan-frying these meatballs will yield a delightful taste! Just coat a large skillet with a bit of olive oil, add the meatballs, and cook on medium to medium-high heat, turning frequently to brown evenly. They should be cooked through in approximately 12 minutes.

Can I Use an Air Fryer for these Meatballs?

Of course! I enjoy using the air fryer for this recipe as well. To air fry, cook at 400°F for about 10 to 12 minutes, shaking the basket halfway to ensure even cooking. Just make certain the internal meatball temperature reaches 165°F.

How to Serve Chicken Pesto Meatballs

Preparation and Storage

To Prep Ahead: These delightful meatballs can be easily prepared in advance and stored in the refrigerator tightly covered for 2 to 3 days before baking. When ready, just pop them in the oven and follow the cooking instructions.

To Store: These meatballs can be kept in a sealed, airtight container in the fridge for 3 to 4 days. Leftovers taste even better the next day, making them a great option for meal prep! To reheat, place in the oven at 350°F until heated through, or warm them in the microwave or air fryer.

To Freeze: These meatballs are also freezer-friendly! Allow them to cool completely and store in a sealed Ziplock freezer bag for up to 3 months. Thaw completely before reheating.

Popular Meatball Recipes

Additional Recipes Featuring Pesto

I hope you enjoy these Baked Pesto Chicken Meatballs. The flavor is fantastic! If you love this as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ rating below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny!