Flavor-packed and easy to prep, these Pesto Chicken Meatballs will become your go-to for busy weeknights. Simple and totally delicious, they’re ready in only 30 minutes!
These Pesto Chicken Meatballs are juicy, herby bites packed with fresh Italian flavor and perfect for easy weeknight meals. Ground chicken is mixed with basil pesto, panko breadcrumbs, and Parmesan cheese, creating tender meatballs that are both light and incredibly flavorful. As they cook, the pesto infuses every bite with bright, garlicky richness, while the chicken stays moist and delicate. I love serving these meatballs over pesto pasta to create a full and hearty meal.
For more pesto recipes you have to check out my Chicken Pesto Pizza, Spring Pesto Tortellini, and Pesto Chicken Crescent Ring.
Table of Contents
Why I Love These Meatballs
- They’re perfect for meal-prepping lunches throughout the week.
- You can easily adjust the portion size to make them smaller for appetizers or larger for a hearty meal.
- You can bake, pan-sear, or even use an Instant Pot for this Pesto Chicken Meatballs recipe, giving you plenty of cooking options.
Recipe Ingredients
Basil Pesto – Fresh basil pesto delivers a burst of herby flavor.
Parmesan Cheese – Grated Parmesan cheese adds rich, salty depth.
Shallot – Offers a mild, sweet onion flavor. Mince finely for even distribution and a smoother texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Pasta Variety – Serve with classic spaghetti, or mix it up with penne, zucchini noodles, or cauliflower rice for a lighter option. Orzo and fettuccine also work great for a different texture!
Add Nuts – Add some crunch by mixing in chopped nuts like walnuts, almonds, or pine nuts to the meatball mixture. They’ll give the meatballs an extra layer of texture and a subtle nutty flavor.
Meat – While chicken is great, you can easily swap it for ground turkey for a leaner option, or sausage for a richer flavor.
How to Make Pesto Chicken Meatballs
Step 1: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with a silicone baking mat, and set aside.
Step 2: In a medium mixing bowl, combine ground chicken, shallot, breadcrumbs, parmesan, pesto sauce, egg, salt, and pepper. Using a spatula or your hands, mix until combined.
Step 3: Roll the mixture into balls about 1 ½ inches in diameter. Place them onto the prepared baking sheet and lightly spray with oil (I prefer using pure avocado oil).
Step 4: Place in the oven and bake for 20-25 minutes or until they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Remove from the oven and serve with your favorite pasta or steamed vegetables.
Expert Tips
Use Parchment Paper – Line your baking sheet with parchment paper for easy cleanup and to prevent the meatballs from sticking during baking. It also helps them cook more evenly.
Test One Meatball – Before baking the whole batch, cook a single meatball to check the seasoning. This way, you can easily adjust the mix, adding more salt or breadcrumbs if needed, before committing to the entire tray.
FAQs
These chicken meatballs with pesto are fantastic with pesto-covered noodles, tortellini, or pesto-baked pasta. For a lighter option, serve them with roasted veggies, couscous, or a spinach salad with tomato and fresh mozzarella, drizzled with pesto thinned with olive oil.
Absolutely! While we prefer baking for a healthier option, you can fry them too. Just heat about ¼ inch of oil in a skillet over medium heat and fry the meatballs for around 15 minutes, turning occasionally, until all sides are browned and cooked through.
Storage Info
To STORE these Chicken Pesto Meatballs, place them in an airtight container in the fridge for up to 3-4 days. FREEZE in a single layer on a baking sheet before transferring to a freezer-safe container, and they’ll keep for up to 3 months.
REHEAT in the oven at 350°F (175°C) for about 10-12 minutes, or until warmed through. You can also microwave them in 30-second intervals.
More Meatball Recipes to Try
Pesto Chicken Meatballs Recipe
Ingredients
- 1 lb ground chicken
- 1 shallot - minced
- 1/2 cup panko breadcrumbs
- 1/4 cup parmesan cheese - grated
- 1/2 cup basil pesto - fresh or store-bought
- 1 large egg
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with a silicone baking mat, and set aside.
- In a medium mixing bowl, combine ground chicken, shallot, breadcrumbs, parmesan, pesto sauce, egg, salt, and pepper. Using a spatula or your hands, mix until combined.
- Roll the mixture into balls about 1 ½ inches in diameter. Place them onto the prepared baking sheet and lightly spray with oil (I prefer using pure avocado oil).
- Place in the oven and bake for 20-25 minutes or until they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Remove from the oven and serve with your favorite pasta or steamed vegetables.
These pesto chicken meatballs were yummy and so easy to make. Definitely will be making them again.