If you’re craving a meal that’s fresh, vibrant, and deeply satisfying, you’ve just stumbled upon your new go-to: Pesto Chicken Meatballs. Imagine tender, golden-baked chicken meatballs infused with herby basil pesto and nutty Parmesan, all kissed with a little garlic and finished with an extra drizzle of that glorious green sauce. These beauties are easy enough for a busy weeknight, yet special enough to impress at your next dinner gathering. Let’s turn a simple list of ingredients into a feast you’ll want to make again and again!
Ingredients You’ll Need
I absolutely love how this recipe takes a handful of kitchen staples and transforms them into something show-stopping! Each ingredient here has a purpose—flavor, texture, richness, or a pop of brightness—coming together in perfect harmony for unforgettable Pesto Chicken Meatballs.
- Ground chicken: Lean yet juicy, it’s the perfect canvas for absorbing all those bold pesto flavors.
- Plain breadcrumbs: These guarantee soft, tender meatballs by locking in moisture.
- Grated Parmesan cheese: Adds salty, savory depth and that irresistible Parmesan edge in every bite.
- Prepared basil pesto: The star ingredient! Use your favorite homemade or store-bought pesto for bright, herby flavor.
- Large egg: Binds everything together, so your meatballs hold their shape and stay moist.
- Minced garlic: Fresh and aromatic, it gives the meatballs satisfying punch.
- Salt: Just enough to season the chicken and let other flavors shine.
- Black pepper: A little warmth and heat to round out the flavor profile.
- Olive oil: Brushing the meatballs ensures a golden brown finish and silky texture.
- Additional basil pesto: For serving, so every bite is bursting with fresh, saucy flavor.
- Fresh basil and extra Parmesan (optional): Garnish with these for extra color, aroma, and irresistible flair.
How to Make Pesto Chicken Meatballs
Step 1: Prep Your Pan and Oven
First things first: get your oven preheated to 400°F (200°C) for the perfect bake. Line a baking sheet with parchment paper for easy clean-up and to keep your meatballs from sticking—trust me, this step saves the day!
Step 2: Mix the Meatball Base
In a big mixing bowl, combine the ground chicken, breadcrumbs, Parmesan, 1/4 cup of pesto, egg, garlic, salt, and pepper. Gently mix just until everything is incorporated. Overmixing can make your meatballs tough, so a light hand here is key to making sure they’re juicy and tender.
Step 3: Shape the Pesto Chicken Meatballs
Using your hands or a handy small cookie scoop, shape the mixture into 1 1/2-inch meatballs—aiming for uniform size so they cook evenly. Arrange them on the prepared baking sheet, giving a little space between each one for even browning.
Step 4: Olive Oil Finish
Lightly brush or drizzle the tops of the meatballs with olive oil. This adds a golden, slightly crispy finish and helps seal in all that irresistible moisture.
Step 5: Bake to Perfection
Pop your tray into the oven and bake for 15 to 18 minutes. You’ll know they’re ready when they’re lightly golden and cooked through—no pink in the center ensures juicy, safe-to-eat meatballs.
Step 6: Heat the Extra Pesto
While the meatballs bake, gently warm the extra basil pesto—either in a small saucepan or for a few seconds in the microwave. This brings out the aroma and makes it perfect for drizzling.
Step 7: Serve and Enjoy
Transfer your Pesto Chicken Meatballs to a serving platter, drizzle with that luscious warmed pesto, and sprinkle with fresh basil and Parmesan if you like. Get ready for a dish that makes every meal feel a little more special!
How to Serve Pesto Chicken Meatballs
Garnishes
Finish your Pesto Chicken Meatballs with a shower of freshly grated Parmesan and a handful of torn basil leaves. These two simple additions pack in pops of color and freshness that instantly elevate the plate and entice your taste buds!
Side Dishes
These meatballs are a superstar with traditional pasta, creamy risotto, or even atop zucchini noodles for a lighter touch. If you love a bit of crunch, pair them with a crisp green salad tossed in a zippy vinaigrette or serve with garlic bread perfect for sopping up any extra pesto.
Creative Ways to Present
Switch things up by tucking the meatballs into toasted buns for a crowd-pleasing sandwich, tossing them onto skewers for party appetizers, or serving over polenta for an Italian-inspired twist. However you style them, these Pesto Chicken Meatballs adapt beautifully to every occasion!
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Chicken Meatballs will keep in an airtight container in the refrigerator for up to 3 days. Wait for them to cool completely before storing to maintain their texture and flavor.
Freezing
Make a big batch and freeze the cooked meatballs for later! Arrange them in a single layer on a tray to freeze, then transfer to a zip-top bag or airtight container. They’ll stay at their best for up to 2 months and make meal prepping a breeze.
Reheating
To reheat, place meatballs (thawed if frozen) on a baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through. You can also microwave them in short bursts, checking often so they stay juicy and tender.
FAQs
Can I use turkey instead of chicken?
Absolutely! Ground turkey works just as well and gives similar tenderness and mild flavor. It’s a great swap if that’s what you have on hand.
Should I use homemade or store-bought pesto?
Both options are fantastic! Homemade pesto brings extra freshness, but a good-quality store-bought pesto saves time and still delivers delicious flavor for your Pesto Chicken Meatballs.
How do I make the meatballs gluten-free?
Simply use gluten-free breadcrumbs in place of regular ones. Check that your pesto doesn’t contain gluten if using store-bought, and you’re all set!
Can I prepare Pesto Chicken Meatballs in advance?
Definitely. You can form the meatballs up to a day ahead, refrigerate covered, and bake when ready to serve. This makes them perfect for meal planning or prepping for guests.
What’s the best way to keep the meatballs juicy?
The key is minimal mixing—blend the ingredients until just combined so the meat stays tender and doesn’t become dense. The pesto and Parmesan also lock in lots of moisture and flavor!
Final Thoughts
Give these Pesto Chicken Meatballs a try—the combination of savory chicken, herby pesto, and creamy Parmesan is guaranteed to become a staple in your kitchen. Whether for a cozy weeknight meal or an impressive party platter, you’ll want to make them again (and again). I can’t wait for you to taste how simple and delicious homemade can be!
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Pesto Chicken Meatballs Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Pesto Chicken Meatballs are a flavorful twist on classic meatballs, featuring the herby goodness of basil pesto mixed right into the mixture. Perfectly juicy and tender, these baked meatballs are a delightful main course option.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/3 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup prepared basil pesto
- 1 large egg
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For Serving:
- 1/2 cup additional basil pesto
- fresh basil leaves and extra Parmesan for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the Meatball Mixture: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, basil pesto, egg, minced garlic, salt, and pepper. Mix until just combined; do not overmix.
- Form Meatballs: Using your hands or a small cookie scoop, form the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
- Bake: Brush or lightly drizzle the meatballs with olive oil. Bake for 15-18 minutes, or until the meatballs are cooked through and golden brown.
- Prepare Pesto: Warm the additional basil pesto in a small saucepan or microwave.
- Serve: Serve the meatballs drizzled with extra pesto and garnish with fresh basil and more grated Parmesan if desired.
Notes
- These meatballs are delicious served over pasta, zucchini noodles, or tucked into a sandwich.
- Use homemade or store-bought pesto — both work great!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 110mg
