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Homemade Chicken Pesto Meatballs recipe photo

Chicken Pesto Meatballs

These Chicken Pesto Meatballs are bursting with flavor! A delightful twist on a classic, perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken the star of the show; choose a lean option for a healthier meal
  • 1 shallot minced; adds subtle sweetness
  • 3/4 cup panko breadcrumbs provides a light and crispy texture
  • 1/4 cup grated parmesan for cheesy goodness
  • 1/4 cup basil pesto fresh or store-bought; flavor hero of the dish
  • 1 egg acts as a binder
  • 1/4 teaspoon salt enhances all flavors
  • 1/4 teaspoon black pepper adds a touch of spice

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 400°F (200°C) to ensure even cooking.
  2. In a large mixing bowl, combine the ground chicken, minced shallot, panko breadcrumbs, grated parmesan, basil pesto, egg, salt, and black pepper. Mix gently until just combined.
  3. Shape the mixture into 1.5-inch meatballs and place them on a baking sheet lined with parchment paper.
  4. Bake the meatballs in the preheated oven for 18-20 minutes, until cooked through and reach an internal temperature of 165°F (74°C).
  5. Remove from the oven and let cool slightly before serving. Enjoy with marinara sauce, over pasta, or in a sub sandwich.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To freeze, place cooked meatballs on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
  • Feel free to customize with seasonal ingredients for a fresh twist!