Chicken Pesto Meatballs
These Chicken Pesto Meatballs are irresistibly flavorful and super easy to make! Perfect for a quick weeknight dinner or meal prep.
Servings: 4 servings
Ingredients
- 1 lb ground chicken
- 1 shallot minced
- 3/4 cup panko breadcrumbs
- 1/4 cup grated parmesan
- 1/4 cup basil pesto fresh or store-bought
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Chicken Pesto Meatballs
- Preheat your oven to 400°F (200°C). This ensures that your meatballs will bake evenly and develop a lovely golden crust.
- In a large mixing bowl, combine the ground chicken, minced shallot, panko breadcrumbs, grated parmesan, basil pesto, egg, salt, and black pepper. Use your hands or a wooden spoon to mix until just combined. Be careful not to overmix, as this can make the meatballs dense.
- Using your hands, shape the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper, ensuring they are spaced evenly apart.
- Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and golden brown. An internal temperature of 165°F (75°C) is ideal.
- Once baked, remove the meatballs from the oven and let them cool for a few minutes. Serve them over your favorite pasta, in a sub, or alongside a fresh salad. Drizzle with extra pesto or sprinkle with more parmesan for an added touch!
Equipment
- Mixing Bowl
- Baking Sheet
- Meat Thermometer
- Wooden Spoon
- Hands
Notes
- Do not overmix the meatball mixture to keep them tender and juicy.
- Measure ingredients accurately for the best texture and flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze uncooked meatballs for up to 3 months.