Pesto Chicken Meatballs

Why You’ll Love This Recipe

These meatballs are bursting with flavor thanks to the bright, herbaceous taste of pesto. They’re quick to make, baked for easy cleanup, and healthier than traditional fried meatballs. Pesto Chicken Meatballs are also incredibly versatile—serve them over your favorite pasta, in a sandwich, or on their own with dipping sauce. Plus, they freeze and reheat beautifully, making them ideal for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground chicken
• Basil pesto (homemade or store-bought)
• Egg
• Panko or regular breadcrumbs
• Parmesan cheese (optional)
• Garlic, minced
• Salt
• Black pepper
• Olive oil or cooking spray (for baking)

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine ground chicken, pesto, egg, breadcrumbs, Parmesan (if using), garlic, salt, and pepper.
3. Mix until just combined—don’t overwork the mixture to keep the meatballs tender.
4. Form the mixture into 1½-inch balls and place evenly spaced on the prepared baking sheet.
5. Lightly brush or spray the tops with olive oil.
6. Bake for 18–20 minutes, or until the meatballs are golden and cooked through (internal temperature should reach 165°F / 74°C).
7. Let rest for a few minutes before serving.

Servings and timing

This recipe makes about 20 meatballs, serving 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Use ground turkey for a similar flavor with a slightly different texture.
• Add chopped spinach to the mixture for extra greens.
• Serve with marinara or extra pesto as a dipping sauce or drizzle.
• Make it gluten-free by using gluten-free breadcrumbs.
• Stuff with mozzarella for a gooey center.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or in a skillet over medium heat until warmed through.
Freeze cooked meatballs in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating.

FAQs

Can I use homemade pesto?

Absolutely. Homemade pesto adds fresh flavor, but store-bought works great too.

Can I pan-fry instead of bake?

Yes, cook in a skillet over medium heat with a bit of oil, turning to brown all sides until fully cooked.

Can I make them ahead of time?

Yes, form the meatballs and refrigerate (covered) for up to 24 hours before baking.

Are these meatballs good for meal prep?

Definitely. They store, reheat, and freeze well—perfect for batch cooking.

What can I serve with pesto chicken meatballs?

Great options include pasta, rice, couscous, roasted veggies, or a fresh salad.

Can I use almond flour instead of breadcrumbs?

Yes, almond flour works well as a low-carb, gluten-free alternative.

How do I keep the meatballs from drying out?

Don’t overbake and be sure your mixture includes enough pesto and egg for moisture.

Can I make mini meatballs for appetizers?

Yes, just reduce the size and bake time (about 12–14 minutes) until cooked through.

Are these dairy-free?

Use a dairy-free pesto and omit the Parmesan to make the recipe dairy-free.

Can I air-fry the meatballs?

Yes, air fry at 375°F (190°C) for about 12–14 minutes, shaking halfway through.

Conclusion

Pesto Chicken Meatballs are a simple, flavorful, and healthy option for any meal. They’re easy to make, packed with herby pesto goodness, and perfect for a variety of serving styles—from pasta dinners to grab-and-go lunches. Whether you’re meal prepping or serving a crowd, these meatballs bring fresh, bold flavor to your table with minimal effort.

Pesto Chicken Meatballs

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Pesto Chicken Meatballs are juicy, oven-baked meatballs made with ground chicken and basil pesto for a flavorful, herby dish perfect for weeknight dinners, appetizers, or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings (about 20 meatballs)
• Category: Main Dish
• Method: Baked
• Cuisine: American

Ingredients

• 1 lb ground chicken
• 1/4 cup basil pesto (homemade or store-bought)
• 1 egg
• 1/3 cup panko or regular breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Olive oil or cooking spray for baking

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine ground chicken, pesto, egg, breadcrumbs, Parmesan (if using), garlic, salt, and pepper.
3. Mix until just combined. Do not overmix to keep the meatballs tender.
4. Form mixture into 1½-inch balls and place evenly on the prepared baking sheet.
5. Lightly brush or spray the tops with olive oil.
6. Bake for 18–20 minutes, or until golden and internal temperature reaches 165°F (74°C).
7. Let rest for a few minutes before serving.

Notes

• Use ground turkey as a substitute for ground chicken.
• Add chopped spinach for extra nutrients and color.
• Serve with pasta, marinara, or additional pesto for dipping.
• Make gluten-free by using gluten-free breadcrumbs or almond flour.
• Stuff with mozzarella for a cheesy center.

Nutrition

• Serving Size: 5 meatballs
• Calories: 290
• Sugar: 1g
• Sodium: 460mg
• Fat: 19g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0.5g
• Protein: 22g
• Cholesterol: 110mg