Pesto Chicken Meatballs
These pesto chicken meatballs are the kind of easy weeknight dinner that feels simple but still delivers big flavor. Ground chicken, basil pesto, Parmesan, and breadcrumbs come together to make juicy, tender meatballs that bake right on one pan. The pesto adds richness and helps keep the chicken moist, while a little red pepper flake adds just enough heat. They’re quick to prep, easy to pair with pasta, rice, or vegetables, and ready in about 30 minutes.
Servings: 6 servings
Calories: 314.8kcal
Equipment
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.
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 314.8kcal | Carbohydrates: 9.65g | Protein: 24.67g | Fat: 19.57g | Saturated Fat: 5.14g | Polyunsaturated Fat: 2.11g | Monounsaturated Fat: 4.81g | Trans Fat: 0.08g | Cholesterol: 131.29mg | Sodium: 823.08mg | Potassium: 641.63mg | Fiber: 0.88g | Sugar: 1.29g | Vitamin A: 507.68IU | Vitamin C: 0.09mg | Calcium: 112.45mg | Iron: 1.7mg
