These pesto chicken meatballs are an easy weeknight dinner that feels simple but is still full of flavor. Ground chicken, basil pesto, Parmesan, and breadcrumbs come together to make juicy, tender meatballs that bake right in one pan. The pesto adds richness and keeps the chicken from drying out, while a little red pepper flake gives them just enough kick. They're quick to prep, easy to pair with pasta, rice, or vegetables, and ready in about 30 minutes.
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Meatballs are one of my favorite ways to meal prep for the week because they're easy to make ahead and work for so many different meals. I always keep a batch in the fridge or freezer, and after making chicken parmesan meatballs and chicken piccata meatballs, I knew I needed a pesto version too. Ground chicken stays light and tender, while the pesto adds a lot of flavor and helps keep the meatballs moist and juicy instead of dry. A little Parmesan, breadcrumbs, and egg hold everything together, and baking them on a sheet pan keeps the whole process easy with barely any cleanup.
Key Ingredients
- Ground Chicken. Ground chicken keeps these meatballs light, tender, and easy to pair with almost anything. I prefer regular ground chicken instead of extra lean since it stays juicier after baking.
- Pesto. Basil pesto adds most of the flavor here while also helping keep the meatballs moist. It brings richness from the olive oil, cheese, and nuts, so the chicken doesn't dry out. I like using a thicker pesto instead of a very oily one for the best texture.
- Breadcrumbs. Breadcrumbs help bind the mixture together and keep the meatballs soft instead of dense. Plain or Italian-style breadcrumbs both work well.
- Egg. One large egg helps hold everything together, so the meatballs keep their shape while baking.
- Parmesan Cheese. Freshly grated Parmesan adds salty, nutty flavor and gives the meatballs even more richness. I always recommend grating your own since it melts and mixes better than pre-shredded.
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Step 1: Add everything to a large mixing bowl and gently mix just until combined.
- Step 2: The mixture should feel soft, slightly sticky, and easy to scoop. Stop mixing as soon as everything is evenly incorporated-overmixing can make the meatballs dense and tough.
- Step 3: Use a cookie scoop or spoon to portion the mixture, then gently roll into evenly sized meatballs. If the mixture feels sticky, lightly oil your hands or dampen them with water to make rolling easier. Arrange the meatballs in a single layer on a prepared sheet pan, leaving a little space between each one so they cook evenly.
- Step 4: Bake until the tops are lightly golden and the centers reach 165°F. Transfer the warm meatballs to a serving dish and spoon extra pesto over the top while they're still hot so it melts slightly into the meatballs. Finish with more grated Parmesan and an extra pinch of red pepper flakes if you'd like a little more heat.
Tips for the Best Pesto Chicken Meatballs
- Pesto does more than add flavor here. It adds moisture and fat, which helps keep ground chicken tender and prevents the meatballs from drying out in the oven. I like using a thicker pesto since very oily pesto can make the mixture too loose.
- Don't overmix the meatball mixture. Ground chicken gets tough fast, so I stop mixing as soon as the breadcrumbs disappear and everything looks evenly combined. The mixture should feel soft and slightly sticky, not packed down.
- Use a cookie scoop or measuring scoop. I like to use a measuring scoop to keep the meatballs the same size. Even-sized meatballs bake more evenly, and slightly wet or lightly oiled hands make rolling the sticky mixture much easier.
- Check the internal temperature. I always pull the meatballs once they reach 165°F in the center so they stay juicy and don't overcook.
What to Serve with Pesto Chicken Meatballs
When I make these pesto chicken meatballs, I usually serve them over a simple pasta like lemon ricotta pasta with arugula. The fresh, bright flavors pair really well with the rich pesto. They're also great sliced over a salad or with pesto pasta salad for a quick lunch that actually feels filling. If I have leftovers, I love tucking them into a toasted roll with extra pesto and mozzarella for an easy pesto meatball sub. I also make them in a roasted sweet potato bowl with broccoli when I want something simple for meal prep that still feels hearty.
Storage & Reheating
Make ahead: You can mix and roll the meatballs up to 24 hours ahead, then keep them covered on a sheet pan in the fridge until you're ready to bake.
Fridge: Store leftover cooked meatballs in an airtight container in the fridge for up to 4 days.
Reheat: When reheating, warm them in the microwave in short intervals or in a 325°F oven until heated through. I like adding a spoonful of extra pesto before serving since it brings back moisture and fresh flavor.
Freeze: For longer storage, freeze the cooked meatballs in a freezer-safe container or zip-top bag for up to 2 months. I prefer freezing them after baking because raw chicken mixtures tend to get watery after thawing. Let them thaw overnight in the fridge before reheating.
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Pesto Chicken Meatballs
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Ingredients
- 1 ½ pounds ground chicken
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ -1 teaspoon red pepper flakes, to taste
- ½ cup basil pesto, plus more for serving
- ½ cup breadcrumbs
- 1 large egg
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it, if needed.
- In a large bowl, combine ground chicken, onion powder, garlic powder, salt, black pepper, red pepper flakes, pesto, breadcrumbs, egg, and Parmesan.1 ½ pounds ground chicken, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper, ½ -1 teaspoon red pepper flakes, ½ cup basil pesto, ½ cup breadcrumbs, 1 large egg, ⅓ cup grated Parmesan cheese
- Gently mix just until combined; don't overwork the mixture.
- Roll into 1½-2 inch meatballs and arrange in a single layer on the baking sheet, leaving a little space between each one.
- Bake for 20 minutes until cooked through (internal temp 165°F).
- Transfer to a serving dish and spoon extra pesto over the warm meatballs.
- Finish with more grated Parmesan and an extra pinch of red pepper flakes, if desired.
Sarah's Tips
- Use regular ground chicken instead of extra lean if possible. It stays juicier and gives the meatballs better flavor.
- Use a thicker basil pesto for the best texture. Very oily pesto can make the mixture too loose and harder to roll.
- Mix the meatball mixture gently and stop as soon as everything is combined. Overmixing can make the meatballs dense and tough.
- Use a cookie scoop to portion the meatballs so they stay the same size and bake evenly.
- Check the internal temperature and pull them at 165°F so they stay juicy and don't overcook.
- Lightly oil or dampen your hands before rolling since the mixture will feel soft and sticky.
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