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Chicken Pesto Meatballs

Chicken Pesto Meatballs are a delightful combination of juicy ground chicken and vibrant pesto flavors, perfect for gatherings or cozy weeknight dinners. These meatballs are quick to prepare and bursting with the aromatic goodness of basil, garlic, and parmesan. Whether served as an appetizer or main course, they promise to elevate any meal with their delicious taste and beautiful presentation.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 lb ground chicken
  • 1 cup fresh basil leaves
  • ½ cup grated parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup pine nuts (or walnuts)
  • ½ cup breadcrumbs (plain or Italian)
  • 1 large egg
  • 1 cup pesto sauce (store-bought or homemade)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a food processor, blend basil, garlic, pine nuts, and parmesan until finely chopped. Gradually add olive oil to form a thick paste.
  3. In a large bowl, mix ground chicken, breadcrumbs, egg, and half of the pesto mixture until just combined.
  4. Shape into meatballs about 1 inch in diameter and place on the prepared baking sheet.
  5. Bake for 20-25 minutes until golden brown and cooked through.
  6. Drizzle with remaining pesto before serving.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 3 meatballs (approximately 150g)
  • Calories: 335
  • Sugar: 2g
  • Sodium: 320mg
  • Fat: 19g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 28g
  • Cholesterol: 90mg

Keywords: - For added flavor, substitute some basil with spinach or arugula in your pesto. - Feel free to incorporate sun-dried tomatoes or feta cheese for a unique twist. - To store leftovers, keep in an airtight container in the fridge for up to three days.