Chicken Pesto Meatballs
Simple baked chicken meatballs flavored with basil pesto — a quick, versatile main or topping for pasta, rice, or salad.
Servings: 4 servings
Ingredients
Ingredients
- ?1 pound 450 gground chicken
- ?1/2 cupbreadcrumbs or almond flour
- ?1/4 cup 60 mlbasil pesto
- ?1/2 teaspoongarlic powder
- ?1/2 teaspoonkosher salt
- ?1/4 teaspoonground black pepper
- ?1 tablespoonolive oil
Instructions
Instructions
- Preheat the oven to 375°F (190°C) or 170°C for a fan/convection oven. Add 1 tablespoon olive oil to an oven‑proof baking pan and set the pan aside.
- In a large bowl combine 1 pound (450 g) ground chicken, ½ cup breadcrumbs or almond flour, ¼ cup (60 ml) basil pesto, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper.
- Mix the ingredients until just combined, using your hands (gloves optional) or a spatula. Do not overmix.
- Using a medium cookie scoop or a measuring spoon, portion the mixture into meatballs of about 1½ tablespoons each. Roll between your palms if needed to shape, and place the meatballs on the oiled pan with a little space between them so they cook evenly.
- Bake in the preheated oven for 15–20 minutes, beginning to check doneness at 15 minutes.
- The meatballs are done when an instant‑read thermometer inserted into the center reads 165°F (74°C). If you want more color, briefly place under the broiler and watch closely until browned to your liking.
- Remove the pan from the oven, let the meatballs rest a minute or two, then serve over pasta, rice, salad, or mashed potatoes.
Equipment
- Mixing Bowl
- Skillet
Notes
Use fresh, homemade pesto!Yes, technically you can make this recipe with pesto from a jar, but I promise that the flavor will be a hundred times better if you use fresh pesto. My recipe is super easy to make in a food processor and takes just a few minutes.
Don’t overmix the meat.If you mix the meat too much your meatballs will end up dry and tough. Try to mix the meatball ingredients only until they are combined, then stop!
Use your hands.I think that this is the key to mixing the ingredients gently. Use gloves if you like.
Don’t overmix the meat.If you mix the meat too much your meatballs will end up dry and tough. Try to mix the meatball ingredients only until they are combined, then stop!
Use your hands.I think that this is the key to mixing the ingredients gently. Use gloves if you like.