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Chicken pesto meatballs served over noodles.
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5 from 78 votes

Chicken Pesto Meatballs Recipe

These easy chicken pesto meatballs come together in 30 minutes for a flavorful, family-friendly dinner full of basil and parmesan goodness.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Author: Natalie Dicks

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

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.
Freeze ahead. 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.
For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 295kcal | Carbohydrates: 7g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 145mg | Sodium: 498mg | Potassium: 621mg | Sugar: 1g | Vitamin A: 425IU | Calcium: 121mg | Iron: 1.6mg