Our family is always on the hunt for really easy dinner recipes. Bonus points if they are both kid-friendly and somewhat healthy! These pesto chicken meatballs fit the bill and have become a family favorite.
They require minimal ingredients and only a few minutes of prep. If that doesn’t sell you, this recipe balances light ground chicken, tasty pesto, a little breadcrumb for structure, and just enough cheese to make them taste cozy. Serve them over pasta, tuck into bowls with veggies, or set them out with toothpicks for an easy appetizer to nibble on.
If you love these, you are sure to love our other flavorful meatball recipes: Pineapple Meatballs, Porcupine Meatballs, and Bisquick Sausage Balls.
Why we think you’ll love it:
- Fast. Ready in 30 minutes, you can have a hot and delicious dinner on even the busiest of days.
- Simple. Mix, roll, bake, and no special tools needed, making these perfect for even beginner cooks.
- Perfect for hosting. They can be made ahead and kept warm for easy serving as an appetizer or the main dish!
Chicken Pesto Meatball Ingredients
- Ground chicken (1 pound) – Chicken is a lean protein that stays tender when mixed with pesto, it absorbs flavor beautifully. Ground chicken goes well with the pesto flavor in these meatballs, but you could also use ground turkey, pork, or beef
- Shallot, minced (1) – This adds gentle onion sweetness and moisture without overpowering the basil.
- Panko breadcrumbs (¾ cup) – Panko is a light binder that keeps the meatballs soft, helps them hold shape.
- Grated Parmesan (¼ cup) – Savory, salty depth, also helps the meatballs brown and set.
- Basil pesto, fresh or store bought (¼ cup) – This is the flavor star, bringing basil, garlic, and olive oil to season the whole mixture.
- Egg (1) – Binds the mix so meatballs don’t crumble while baking.
- Salt (¼ teaspoon) – Enhances every flavor note, especially the basil and cheese.
- Black pepper (¼ teaspoon) – Adds a mellow warmth that rounds out the herbs.
How to Make Pesto Meatballs
PREP. Preheat oven to 400°F. Line a baking sheet with a silicone baking mat, set aside.
MIX. In a medium mixing bowl, combine ground chicken, shallot, breadcrumbs, parmesan, pesto, egg, salt, and pepper. Using a spatula or your hands, mix until combined.
FORM. Roll mixture into balls about 1 ½ inches in diameter. Place onto prepared baking sheet and lightly spray with oil (I prefer using pure avocado oil).
BAKE. Place into the oven and bake for 20-25 minutes or until they reach an internal temperature of 165°F.
SERVE. Remove from the oven and serve with your favorite pasta dish or steamed veggies.
Kristyn’s Recipe Tips
- These chicken meatballs are the perfect addition to any pasta, rice, or veggie dish. Even the pickiest of eaters will love them!
- Mixing just until ingredients are evenly combined helps keep the meatballs tender.
- If you want to sneak in extra veggies, stir in finely shredded spinach, carrots, or zucchini.
- Sear the meatballs in a skillet for a few minutes before adding them to the crock pot. Mix ¼ cup pesto with 1 cup chicken broth and pour over the meatballs. Cook on LOW for 4–5 hours or on HIGH for 2–3 hours until fully cooked.
- You can use your favorite store pesto sauce or make Homemade Basil Pesto.
Chicken Pesto Meatballs Recipe
Ingredients
- 1 pound ground chicken
- 1 shallot, minced
- ¾ cup panko breadcrumbs
- ¼ cup grated parmesan
- ¼ cup basil pesto, fresh or store-bought
- 1 egg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with a silicone baking mat, set aside.
- In medium mixing bowl, combine ground chicken, shallot, breadcrumbs, parmesan, pesto, egg, salt and pepper. Using a spatula or your hands, mix until combined.
- Roll mixture into balls about 1 ½ inches in diameter. Place onto prepared baking sheet and lightly spray with oil (I prefer using pure avocado oil).
- Place into oven and bake for 20-25 minutes or until they reach an internal temperature of 165 degrees. Remove from the oven and serve with your favorite pasta dish or steamed veggies.
Notes
- These chicken meatballs are the perfect addition to any pasta, rice, or veggie dish. Even the pickiest of eaters will love them!
- Mixing just until ingredients are evenly combined helps keep the meatballs tender.
- If you want to sneak in extra veggies, stir in finely shredded spinach, carrots, or zucchini.
- Sear the meatballs in a skillet for a few minutes before adding them to the crock pot. Mix ¼ cup pesto with 1 cup chicken broth and pour over the meatballs. Cook on LOW for 4–5 hours or on HIGH for 2–3 hours until fully cooked.
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- You can use your favorite store pesto sauce or make Homemade Basil Pesto.
- To bake from frozen, bake at 400°F for about 22 to 28 minutes for 1½ inch meatballs. Rotate the pan halfway. For extra color, broil 1 to 2 minutes at the end.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Place meatballs on a baking sheet, cover with plastic wrap, and put them in the freezer for about 30 minutes. Once solid transfer them to a freezer-safe plastic bag and freeze for up to 3 months.
To bake from frozen, bake at 400°F for about 22 to 28 minutes for 1½ inch meatballs. Rotate the pan halfway. For extra color, broil 1 to 2 minutes at the end.
Store leftovers in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.
Complete the Meal
Sides to Serve
Garlic Bread Recipe
20 mins
Baked Parmesan Asparagus
25 mins
Caesar Salad Cups
14 mins
Baked Zucchini Fries
30 mins
Pesto Dishes
Collections
This post was originally published December 2017.
Do you let them thaw before baking, if you freeze them? Or do you just cook them longer from frozen?
If baking raw frozen meatballs them straight from the freezer, place the frozen meatballs on a lined baking sheet and bake at 400°F for about 20 to 25 minutes, or until cooked through. No need to thaw first.
Love these and have made several times! Last time, I had some roasted garlic and added that to the meatball mixture and it was so delicious. The roasted garlic ‘paste’ enhanced the flavor beautifully!
Thanks for the garlic tip, and I’m happy to hear you love the recipe so much.