Chicken Pesto Meatballs
Chicken pesto meatballs! Juicy, flavorful, and easy to make! Serve with pasta for family dinner, or eat bowl-style with greens & grains.
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!
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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
Calories: 329 kcal, Carbohydrates: 8 g, Protein: 25 g, Fat: 22 g, Saturated Fat: 6 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Trans Fat: 0.1 g, Cholesterol: 144 mg, Sodium: 677 mg, Potassium: 655 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 463 IU, Vitamin C: 1 mg, Calcium: 133 mg, Iron: 2 mg