Pesto Chicken Meatballs Recipe
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 just 30 minutes!
Servings: 16 meatballs
Calories: 90kcal
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 1/2 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.
Notes
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.
Nutrition
Serving: 16serving | Calories: 90kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 172mg | Potassium: 164mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.5mg
