Pesto Chicken Meatballs Recipe
These easy pesto chicken meatballs are loaded with flavor and perfect for a quick weeknight meal. They go great with pasta, cous cous, rice or veggies!
Servings: 16 meatballs
- 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 egg
- 1/4 tsp salt
- 1/4 tsp pepper
Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat, set aside.
In a medium mixing bowl, combine ground chicken, shallot, breadcrumbs, parmesan, pesto, egg, salt, and pepper. Using a spatula or your hands, mix until combined.
Roll mixture into balls about 1 1/2 inches in diameter. Place onto prepared baking sheet and lightly spray with oil (I prefer using pure avocado oil).
Place into oven and bake for 20-25 minutes or until they reach an internal temperature of 165 degrees. Remove from the oven and serve with your favorite pasta dish or steamed vegetables.
Serving: 16g | Calories: 89kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 169mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg