Pesto Chicken Meatballs
Looking for a quick and delicious meal to impress your family or friends? These Pesto Chicken Meatballs are the perfect blend of juicy chicken and aromatic pesto. Whether you serve them with extra pesto or a warm marinara sauce, they’re sure to be a hit!
Ingredients
- 1 pound ground chicken, preferably dark meat
- 2/3 cup panko breadcrumbs
- 1/3 cup basil pesto, store-bought or homemade
- 1 large egg
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For serving: Additional basil pesto or warmed marinara sauce
Directions
- Preheat the Oven
- Preheat the oven to 400°F.
- Arrange a rack in the top third of the oven and line a rimmed baking sheet with parchment paper.
- Make the Meatball Mixture
- In a large bowl, combine the ground chicken, panko breadcrumbs, basil pesto, egg, kosher salt, and freshly ground black pepper.
- Mix lightly with a fork until just combined.
- Form the Meatballs
- Shape the mixture into 20 meatballs, each about 1 1/2 inches in diameter.
- Place the meatballs on the prepared baking sheet, spacing them out evenly.
- Bake the Meatballs
- Bake in the preheated oven for 15 minutes, or until the meatballs are cooked through and lightly browned.
- Serve
- Serve the meatballs with additional basil pesto or warmed marinara sauce.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories: Approximately 50 per meatball
- Servings: 4-6
Tips for the Best Pesto Chicken Meatballs
- Choosing Chicken: Opt for dark meat chicken for juicier meatballs.
- Homemade Pesto: If you have the time, making homemade pesto can add a fresh and vibrant flavor to your meatballs.
- Even Cooking: Ensure that the meatballs are of uniform size for even cooking.
These Pesto Chicken Meatballs are perfect for any meal, whether it’s a quick weeknight dinner or a party appetizer. Enjoy the delightful combination of chicken and pesto, and watch them disappear from the plate!
Feel free to share your variations or serving suggestions in the comments below. Happy cooking!
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Pesto Chicken Meatballs
- Total Time: 25 minutes
- Yield: 4-6 1x
Ingredients
1 pound ground chicken, preferably dark meat
2/3 cup panko breadcrumbs
1/3 cup basil pesto, store-bought or homemade
1 large egg
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For serving: Additional basil pesto or warmed marinara sauce
Instructions
Preheat the oven to 400°F.
Arrange a rack in the top third of the oven and preheat. Line a rimmed baking sheet with parchment paper.
Make the meatball mixture: Place the ground chicken, breadcrumbs, pesto, egg, salt, and pepper in a large bowl. Mix lightly with a fork until just combined.
Form the meatballs: Form the meat mixture into 20 (about 1 1/2-inch) meatballs and place them on the prepared baking sheet, spacing them out evenly as you go.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 50 kcal