Chicken Pesto Meatballs
These Chicken Pesto Meatballs blend lean ground chicken with vibrant basil pesto, Parmesan, and aromatic seasonings for a quick, flavorful meal that's baked to perfection.
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.
Notes
Yields about 24 meatballs.
Be careful not to overmix the meat to keep them tender.
For a crisper exterior, broil for 1–2 minutes after baking, watching carefully.