Delicious Baked Chicken Pesto Meatballs crafted with succulent ground chicken, fragrant basil pesto, fresh vegetables, and parmesan cheese. Moist, tasty, and ideal for a weeknight dinner served over pasta or alongside rice!
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If you’re in search of the ideal weeknight meal, your quest ends here. These flavorful chicken pesto meatballs are simple to make, packed with wholesome ingredients, and sneak in plenty of veggies, making them a fantastic option for kids! Baked in the oven rather than fried, these meatballs can be prepared in under 30 minutes. Serve them atop pasta, in a sub, or tossed in a salad for a light, protein-rich dinner. I assure you that you’ll revisit this recipe repeatedly!
Why You’ll Adore These
- Bursting with flavor – the homemade basil pesto and parmesan deliver an herby, cheesy sensation in every mouthful.
- Nutritious – featuring lean ground chicken that stays moist thanks to the pesto, plus the addition of shredded carrots and zucchini! These meatballs are also oven-baked, not fried.
- Flexible – can be paired with pasta, zoodles, rice, or enjoyed simply with your favorite dipping sauce.
- Great for meal prep – these tasty chicken meatballs are freezer-friendly, allowing you to prepare them in advance for quick meals whenever needed.
Ingredients Required
- ground chicken – I prefer ground chicken for these meatballs due to its flavor with these components, but any ground meat is suitable. You can also use ground turkey, lean beef, ground pork, or ground lamb.
- vegetables – we’re incorporating both grated zucchini and grated carrots into these meatballs, which not only enhance nutrition but also add extra moisture. Chopped green onions could be included for even more taste.
- basil pesto – provides a tremendous flavor boost to these meatballs! I suggest using my homemade pesto, but store-bought pesto is also an option.
- egg – helps bind all the components together.
- bread crumbs – I used whole wheat Panko breadcrumbs to help maintain the meatballs’ round shape, but gluten-free panko or almond flour can be substituted as needed.
- parmesan cheese – nutty parmesan amplifies the flavor of these meatballs! Feel free to use dairy-free parmesan if required.
- seasonings – a mix of garlic powder (or fresh garlic), red pepper flakes, kosher salt, and black pepper.
Directions for Making Chicken Pesto Meatballs
- Prepare the vegetables. Grate the zucchini and carrots with a box grater. Lightly pat the zucchini with a paper towel to remove some moisture.
- Combine the ingredients. In a large bowl, mix ground chicken, egg, grated carrots and zucchini, basil pesto, breadcrumbs, parmesan cheese, and seasonings. Use a spatula or your hands to blend everything together until well mixed.
- Form the meatballs. Using a small to medium cookie scoop (I utilized a 1.2 tablespoon scoop), shape the mixture into 2-inch diameter balls (size of a golf ball) and arrange them on a prepared baking sheet lined with parchment paper (or lightly sprayed with non-stick spray) in a single layer. Expect to make about 22 meatballs.
- Bake. Place the baking sheet in the oven preheated to 375 degrees F, and bake for approximately 12 to 14 minutes, until golden brown and cooked throughout. The meatballs should reach an internal temperature of 165 degrees F when using a meat thermometer.
- Serve. Serve the pesto meatballs right away, either as they are or tossed in some leftover pesto or a simple tomato sauce with pasta noodles.
Can I Prepare these Meatballs in a Skillet?
Yes, certainly! While I find baking meatballs to be simpler with less involved cooking, frying them in a pan will yield incredible taste! You’ll just need a bit of olive oil to coat the pan or a large skillet, then add the meatballs. Cook them over medium to medium-high heat, turning them regularly to achieve a nice brown crust on all sides. They should be adequately cooked in roughly 12 minutes.
Can I Use an Air Fryer for these Meatballs?
Absolutely, and I love using the air fryer for this recipe! To air fry these meatballs, set the temperature to 400 degrees and cook for about 10 to 12 minutes, shaking the basket halfway through for even cooking. Ensure the internal temperature of the meatballs reaches 165 degrees F.
How to Enjoy Chicken Pesto Meatballs
Preparation and Storage
For Making Ahead: These tasty meatballs can be easily prepped in advance and stored covered in the refrigerator for 2 to 3 days prior to baking. When ready to cook, simply place them in the oven and follow the recipe instructions.
For Storage: 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 ideal for meal prep! To reheat, either place them in the oven at 350 until heated through, or you can warm them in the microwave or air fryer.
For Freezing: 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.
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Wishing you all enjoy these Baked Pesto Chicken Meatballs. The pesto experience is outstanding! If this recipe delights you as much as it does us, please leave a ⭐️⭐️⭐️⭐️⭐️ rating below and remember to tag me on Instagram using #eatyourselfskinny!