Using just a few simple ingredients, this Pesto Chicken Meatball recipe will result in a savory, delicious dinner even the pickiest eaters will love.
Meatballs are one of those meals I make when I feel like I haven't gotten my kids to eat a decent dinner in a while (see here BBQ Cheddar Meatballs and Chicken Parm Meatballs). And these Pesto Chicken Meatballs can be a win-win because they are protein-packed , and when you make them with my Basil Spinach Pesto recipe, you add a hidden veggie to the mix that nobody even notices!
This recipe requires just a handful of ingredients and the meatballs can be baked for hands-off cooking or pan-seared on the stove.
In our house, we love to serve meatballs with non-pasta sides like quick-cooking cheesy polenta or cucumber salad, but these Pesto Chicken Meatballs of course go really well with pasta too (like this Tomato Basil Pasta).
Ingredients Needed
Here is what you need to make it:
- ground chicken (let me put in a plug here for using a mix of white and dark meat so you don't end up with dry meatballs)
- pesto (use store-bought or homemade!)
- an egg
- plain panko bread crumbs
- coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half)
How to Make It
You can either pan-sear or bake these meatballs.
To pan-sear them, cook them over medium-low heat with just a little bit of oil. Unlike traditional beef meatballs, the goal is not to create the Maillard effect on the meat and create a crust, but simply to cook the meatballs through. This is because chicken can easily overcook and because pesto has a delicate flavor that doesn't stand up well to pan-searing.
Baking the meatballs is a quick and hands-off way to make them. The directions for this recipe call for baking them in a high-temperature oven for about 12-16 minutes, flipping halfway through.
Step 1: Combine all the ingredients in a bowl.
Step 2: Use a scoop to portion out the meatballs.
Step 3: Pan-sear until just cooked through.
Step 4: Or bake, for a hands-free method of cooking.
Useful Notes
- Using a scoop is the easiest way to portion out meatballs, but sometimes, when I’m feeling really in a rush, I don’t even roll them in a ball. Instead, I scoop out the mixture and put it directly on the baking sheet. Nobody cares if the meatballs aren’t perfectly round.
- This recipe makes mini meatballs with about 2 tablespoons of meat. You can make them any size you want, but the time needed to cook them will increase or decrease depending on if you make them bigger or smaller.
- These meatballs are really delicious on their own, but it's also easy to use additional pesto and some heavy cream to make a quick pan sauce: gently heat together the pesto and heavy cream. When pan-searing them, you can do it all together in the same skillet.
Storing, Freezing, and Reheating
Leftover meatballs can be stored in the refrigerator for 3-4 days. They reheat really well and make great leftovers.
Meatballs are freezer champs. These Chicken Pesto Meatballs freeze well for about 3 months. To freeze them: initially lay them on a clean sheet pan with parchment. Once they are completely frozen, transfer them to bags or another long-term storage container. This prevents them from sticking together when freezing. They should be defrosted overnight in the refrigerator. Then bake in an oven or toaster oven at 350ºF until warmed through, or reheated in a microwave.
More Dinner Recipes
If you make these Pesto Chicken Meatballs, be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Pesto Chicken Meatballs
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 25 minutes
- Yield: 12-14 (2") meatballs 1x
- Category: Dinner
- Method: Bake or Pan-sear
Description
Using just a few simple ingredients, this Pesto Chicken Meatball recipe will result in a savory, delicious dinner even the pickiest eaters will love. Serve with pasta or polenta for a hearty dinner.
Ingredients
For Pesto Meatballs:
- ½ cup panko breadcrumbs
- 1 large egg
- 1-½ teaspoons coarse kosher salt
- ¼ cup pesto, plus more for serving
- 1 pound ground chicken (a mix of light and dark)
- 1 tablespoon avocado oil or other high-heat oil
For Pesto Pan Sauce (optional):
- ¼ cup heavy cream
- ⅓ cup pesto
Instructions
- If baking, preheat the oven to 425ºF and place a rack in the lower middle part of the oven. Line a sheet tray with parchment paper and set aside.
- Whisk together the egg, breadcrumbs, salt, and pesto in a medium bowl. Add in the ground chicken and mix until fully combined.
- Scoop 2-3 tablespoons (or roll) of the meatball mixture into a ball.
- If baking, place meatballs evenly spaced apart on the prepared sheet tray. Drizzle with oil and bake in the preheated oven for 13-15 minutes, flipping halfway through, until cooked through to 165º.
- If pan-searing, heat a large heavy skillet over medium heat. Add a tablespoon of high heat oil and cook the meatballs, turning them frequently until cooked through, about 8-10 minutes.
- To make a quick pan sauce, heat together ⅓ cup pesto and ¼ cup heavy cream. Toss to coat in the meatballs.
- Serve pesto chicken meatballs immediately with desired side.
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