Pesto Chicken Meatballs
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Pesto chicken meatballs are tender, flavorful, and extremely satisfying! They taste and vibe like a cozy supper but are ready in just about 30 minutes, with simple ingredients and minimal prep work. Packed with lean ground chicken, zippy basil pesto, tangy Parmesan, and sweet mild shallot, these meatballs are craved by adults and kids alike.
I’m always on the hunt for new recipes my kids will enjoy, and meatballs + pesto are a home run combination. These little guys have lots of lean protein plus the flavor of fresh herbs and seasonings in a tender, mild package even the choosiest consumer can love.
Why You’ll Love Pesto Chicken Meatballs
- Vibrant pesto, Parmesan, and pepper bring big flavor to little meatballs
- Ready in 30 minutes so you can enjoy a tasty homemade meal in a hurry
- Simple method—mix, shape, bake—so all cooks can succeed with this
- Easy to make with store-bought or homemade pesto; we all like having options!
- Great for meal prep and batch cooking; they reheat beautifully and can even be frozen!
This mix is based on a cozy recipe for chicken meatballs with orzo and peppers that’s a reliable hit here. The addition of pesto gives it a decidedly fresh and colorful twist!
Ingredient Notes
Pick Your Pesto
We love a classic basil pesto with a hint of lemon zest. I, as the Mom, love blitzing in some extra veggies from time to time. Zucchini, spinach, or both sneak right in without changing the taste. I’m not above hiding a vegetable!
There’s also no reason to shy away from store-bought to save time when it counts. My best advice is to grab fresh, refrigerated pesto, which may be sold near the deli or fresh cheese. This is likely to outperform jarred pesto any day of the week.
How To Make Pesto Chicken Meatballs
Begin simply by combining all the ingredients. I like to mix everything except the meat, then gently pull the chicken through the mixture with an upside-down fork. This keeps the meatballs extremely light and tender while evenly distributing the seasoning.
Once the meatball mixture is formed, scoop it out into even portions—cookie dough scoops make very quick work of this—then roll each smooth.
Pro Tip
Keeping your hands slightly damp while you roll meatballs helps less of the mixture stick to your skin and helps the meatballs develop the smoothest shape.
Bake or Pan Fry: You Choose
- Hands-off baking. Place rolled meatballs on a large rimmed baking sheet and bake at 400°F for 15-20 minutes, until they reach 165°F in the middle. They won’t be quite as crisp on the outside; if you crave that texture and have an extra moment, I’ve had good luck browning the meatballs briefly after they bake.
- Pan-fry for texture. Brown meatballs in a drizzle of olive or other oil over medium-high heat. Work in batches and expect each to take 6-10 minutes to cook through.
- Borrow from both. You can also combine both methods the other way and brown the outside to your liking, then transfer to finish baking in the oven. As long as they reach a safe internal temperature of 165°F, they are good to go.
Pesto Meatball Serving Ideas
- With pasta. Shells, rotini, farfalle, you name it. Add extra pesto and call it good, or pair with classic marinara or vodka sauce for a twist.
- Greens and grains bowl. Add these meatballs as the protein over a bowl full of arugula or baby spinach plus quinoa, couscous, or another grain of your choice. See these baked turkey or Greek chicken meatball photos for inspiration!
- As an appetizer. Serve for a party snack with extra pesto for dipping. They go really well on a tray with Kalamata olives and assorted Mediterranean veggies!
More Easy Recipes Using Pesto
More pesto in the fridge? Try these recipes next.
Chicken Pesto Meatballs
Ingredients
- 1 small shallot minced
- 1/2 cup Panko breadcrumbs
- 1/4 cup basil pesto
- 1/4 cup grated Parmesan
- 1 egg
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 pound ground chicken see note
- 1-2 Tablespoons olive oil if pan-frying
Instructions
- In a large bowl, combine the shallot, breadcrumbs, pesto, Parmesan, egg, Italian seasoning, red pepper, salt, and black pepper. Use a fork to mix these together well.1 small shallot, 1/2 cup Panko breadcrumbs, 1/4 cup basil pesto, 1/4 cup grated Parmesan, 1 egg, 1/2 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper
- Add ground chicken to the bowl. Continue using the fork to very gently pull the breadcrumb mixture through the meat, until it is pretty even. Try not to overwork.1 pound ground chicken
- Scoop the mixture into meatballs of 1-2 Tablespoons each. Roll them gently between slightly damp hands to smooth them out. (Or skip this step if you don’t mind a “rustic” shape!)
- If you prefer to bake the meatballs, place on a parchment lined baking sheet and bake at 400°F for 15-20 minutes, until the meatballs reach an internal temperature of 165°F in the middle.
- If you prefer to pan fry the meatballs instead, warm the olive oil in a large skillet over medium-high heat. When hot, add a portion of meatballs and cook for 6-10 minutes, turning every few minutes, until they are cooked through and browned on most sides. (A great tip for browning meatballs is to let them cook on each side until they release easily when prodded with a spatula or with tongs. If they stick, let them cook a bit longer before turning.) Work in as many batches as needed.1-2 Tablespoons olive oil
- Either way, serve pesto meatballs as desired: with pasta, with veggies, in bowls, etc. Enjoy!
Notes
- Chicken: You can swap in ground turkey with no other changes.
- Homemade Pesto Recipes: We love a classic basil pesto with a hint of lemon zest. Zucchini pesto or spinach pesto taste just as good and incorporate some good vegetables!
- Store-Bought Pesto Tip: There’s no reason not to save time with store-bought when needed. My best advice is to grab fresh, refrigerated pesto, which may be sold near the deli or fresh cheese. This is likely to outperform jarred pesto any day of the week.
- Make Scooping SO Easy: Cookie scoops are the fastest and easiest way to portion out meatballs, plus they make all your meatballs effortlessly the same size.
- Baking vs. Browning Pros and Cons: Baking is obviously way more hands-off. Browning in a pan takes some time and effort but gives you nice crispy exteriors. I do both depending on how I’m feeling that day! You can also combine them: brown and then bake, or even bake and then brown. It’s really flexible.
- Know When They’re Done: An instant read thermometer takes out any guesswork. When you insert it into the middle of the meatballs and see a temperature of 165°F or higher, they’re ready!
- Storage: Place fully cooled meatballs in an airtight container. They’ll keep in the refrigerator for at least 3-4 days.
- Reheating: Warm quickly in a skillet or in the microwave in 60-90 second bursts of 50% power. Using half power helps prevent chicken from overcooking and drying out. You also can warm in a 350°F oven; it will take longer.
- Freezing: Fully cooked meatballs can be stashed in the freezer for at least 3 months. Thaw in the fridge overnight, or using the microwave’s defrost setting, then warm as directed above.
Nutrition Estimate
This post was originally published on May 16, 2024 and has been updated with clearer, more succinct text and new photos. The recipe is unchanged.
