I’ve spent afternoons tinkering in my kitchen, nose in the bowl, perfecting these Chicken Pesto Meatballs until each bite burst with bright basil and nutty Parmesan. On my third test, I noticed a hint of garlic powder really lifted the pesto’s sweetness. Serve these straight from the oven alongside my Chicken Pesto Pasta for a comforting, flavor-packed dinner.
About Chicken Pesto Meatballs
These meatballs blend lean ground chicken with pesto for a lighter twist on a classic favorite. I tested them in early spring when fresh basil was at its peak, and again in late summer with store-bought pesto—each time they earned a spot on our weekly menu. Budget-friendly, family-pleasing, and ready in under 25 minutes, they’re my go-to weeknight rescue.
- Quick prep and bake—perfect for busy evenings
- Uses pantry staples with optional fresh-basil garnish
- Lean protein option the whole family will enjoy
- Inspired by Italian flavors and simple food science (panko for texture)
Key Ingredients & Their Roles
- Ground Chicken: lean base—drains less fat; tip: choose 93/7 for moist meatballs
- Basil Pesto: vibrant flavor—no extra seasoning needed; swap in sun-dried tomato pesto for a twist
- Panko Breadcrumbs: bind and add crunch; tip: blitz ¼ cup in food processor for finer texture
- Parmesan Cheese: savory depth—grate fresh for best melt and flavor
- Garlic & Onion Powder: aromatic boost—keeps fresh pesto sharp
How to Make Chicken Pesto Meatballs
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine 1 lb ground chicken, ¼ cup basil pesto, ¼ cup panko breadcrumbs, ¼ cup grated Parmesan cheese, 1 large egg, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ¼ tsp black pepper. Stir until just combined.
- Use a 1½-tablespoon scoop to shape the mixture into meatballs and place them on the prepared baking sheet, spacing evenly.
- Bake for 12 minutes or until meatballs are cooked through and reach an internal temperature of 165°F.
- Garnish with fresh basil leaves, if desired, and serve immediately.
Pro Tips & Troubleshooting
- On my first batch I overmixed—meatballs were dense. Now I gently fold until ingredients just come together.
- Avoid soggy centers: pat pesto jar edges dry before adding to mix to prevent excess oil.
- Swap in turkey or lean beef and adjust bake time by 2–3 minutes for new protein.
- Want to double the recipe? Freeze formed meatballs on sheet, then transfer to bag—bake straight from frozen, adding 3–4 extra minutes.
Storage & Make-Ahead Guide
Store leftover meatballs in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in a 350°F oven for 8–10 minutes or microwave on medium heat in 30-second bursts until warmed through. In my testing, freezing preserved juiciness best when wrapped individually before bagging.
Serving Suggestions
These Chicken Pesto Meatballs shine over zucchini noodles or tossed with pasta and extra pesto. For a complete meal, serve with simple garlic bread or a crisp green salad.
Frequently Asked Questions
- Can I bake these meatballs from frozen? Yes—add 3–4 minutes to the bake time, and ensure they reach 165°F.
- Can I make them ahead for meal prep? Absolutely. Cook, cool, and refrigerate for up to 3 days, or freeze portions for quick meals.
- How do I know when they’re done? Use an instant-read thermometer: 165°F at the thickest point.
- Can I use different breadcrumbs? Sure—regular or gluten-free crumbs both work, though panko yields a lighter texture.
- What if my pesto is oily? Spoon out excess oil or blot with a paper towel before measuring to keep meatballs firm.
Final Thoughts
These Chicken Pesto Meatballs combine speed, bright flavor, and simple ingredients into a dish you’ll return to again and again. My favorite way is tucked into a soft roll with fresh greens and a drizzle of extra pesto—let me know how you enjoy them!
More Recipes You’ll Love
- Slow Cooker Tuscan Chicken Meatballs with Gnocchi – a hearty spin on meatballs in a rich sauce
- Chicken Pesto Pasta – highlights the same vibrant pesto flavors
- Simple Marry Me Chicken Pasta – creamy chicken pasta that complements meatballs beautifully
- Garlic Butter Chicken Bites with Creamy Parmesan Pasta – pairs perfectly with pesto meatballs for a luscious pasta dish
Chicken Pesto Meatballs
Ingredients
Meatballs
- 1 pound ground chicken
- 0.5 cup Parmesan cheese grated
- 0.5 cup breadcrumbs
- 0.25 cup basil pesto
- 1 large egg beaten
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- salt and pepper to taste
Instructions
Meatballs
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, pesto, beaten egg, garlic powder, onion powder, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
- Use a cookie scoop or your hands to form the mixture into meatballs, about 1½ tablespoons each. Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12–15 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and are cooked through. If you’d like a golden exterior, broil for 1–2 minutes on high, watching carefully.
- Serve warm, garnished with fresh basil or extra Parmesan, with additional pesto for dipping if desired. Pair with pasta, zucchini noodles, or a green salad.