Indulgent Baked Chicken Pesto Meatballs crafted with tender ground chicken, aromatic basil pesto, fresh vegetables, and parmesan cheese. Juicy, flavorful, and the ideal weeknight dinner served over pasta or accompanied by rice!
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If you’re in search of the ultimate weeknight dinner, your quest ends here. These succulent chicken pesto meatballs are simple, nutritious, and packed with hidden veggies, making them a fantastic meal for children as well! These meatballs are baked rather than fried, and can easily be prepared in under 30 minutes. Serve them over pasta, nestled in a sub, or tossed into a salad for a light, protein-rich meal. I guarantee you’ll revisit this recipe time and time again!
Reasons to Adore These
- Flavor-rich – the house-made basil pesto and parmesan impart a herby, cheesy burst in every mouthful.
- Nourishing – we utilize lean ground chicken that remains moist thanks to the pesto, along with added shredded carrots and zucchini! These meatballs are also baked, not fried.
- Adaptable – can be enjoyed with pasta, zoodles, rice, or simply on their own with your preferred dipping sauce.
- Meal prepping – these tasty chicken meatballs are freezer-friendly, allowing you to whip them up ahead of time for quick meals whenever needed.
Ingredients Required
- ground chicken – I used ground chicken for these meatballs due to my preference for chicken’s flavor in these dishes, but any ground meat will suffice. You could also use ground turkey, lean beef, ground pork, or ground lamb.
- vegetables – we include both grated zucchini and grated carrots in these meatballs, which not only boost nutrition but also provide extra moisture. You could also mix in some chopped green onions for additional flavor.
- basil pesto – brings immense flavor to these meatballs! I suggest using my homemade pesto recipe, but store-bought pesto works as well.
- egg – serves to bind all of the components together.
- bread crumbs – I utilized whole wheat Panko breadcrumbs to help the meatballs maintain their round shape, but feel free to substitute with gluten-free panko breadcrumbs or almond flour, if necessary.
- parmesan cheese – nutty parmesan adds even more flavor to these meatballs! You can use dairy-free parmesan cheese, if preferred.
- seasonings – a mix of garlic powder (or fresh garlic), red pepper flakes, kosher salt, and black pepper.
Steps to Prepare Chicken Pesto Meatballs
- Prepare the vegetables. Grate the zucchini and carrots using a box grater. Lightly pat the zucchini dry with a paper towel to absorb some 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 components together with a spatula or your hands until entirely mixed.
- Form the meatballs. With a small to medium cookie scoop (I used a 1.2 tablespoon size scoop), roll the mixture into 2-inch diameter balls (golf ball size) and arrange on a prepared baking sheet lined with parchment paper (or sprayed with non-stick coating) in a single layer. You should yield approximately 22 meatballs.
- Bake. Place the sheet in a preheated oven at 375 degrees F and bake for about 12 to 14 minutes, until the tops are golden brown and cooked throughout. The meatballs should reach an internal temperature of 165 degrees F when measured with a meat thermometer.
- Serve. Enjoy the pesto meatballs right away as is or toss them with some leftover pesto or a simple tomato sauce alongside pasta noodles.
Can I Cook these Meatballs in a Skillet?
Yes, certainly! While baking meatballs is simpler with less involvement, pan-frying these meatballs would be delicious! Simply use a bit of olive oil to coat the pan or a large skillet, then add the meatballs. Cook them on medium to medium-high heat, turning frequently to ensure they brown evenly on all sides. Cooking through should take about 12 minutes.
Can I Cook these Meatballs in the Air Fryer?
Absolutely! I find that air frying is another favorite method of mine! To air fry, cook the meatballs at 400 degrees for around 10 to 12 minutes, shaking the air fryer basket halfway through for even cooking. Just ensure that the internal temperature reaches 165 degrees F.
How to Serve Chicken Pesto Meatballs
Preparation and Storage
To Prepare Ahead: These tasty meatballs can easily be made ahead and stored in the refrigerator tightly covered for 2 to 3 days before baking. When you’re 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 following day, making them excellent for meal prep! To reheat, bake them at 350 until heated through or warm them up in the microwave or air fryer.
To Freeze: These meatballs are also suitable for freezing! To freeze, 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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Hope you all relish these Baked Pesto Chicken Meatballs. The flavor of the pesto is fantastic! If you enjoy this as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ rating below and remember to tag me on Instagram with the hashtag #eatyourselfskinny!