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
Scale
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
