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Basil spinach pesto on meatballs.

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Pesto Chicken Meatballs

Recipe by Kelli Avila

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.

  • Total Time25 minutes
  • Yield12-14 (2") meatballs 1x

Ingredients

Units Scale

For Pesto Meatballs:

  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1-1/2 teaspoons coarse kosher salt
  • 1/4 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):

  • 1/4 cup heavy cream
  • 1/3 cup pesto

Instructions

  1. 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.
  2. Whisk together the egg, breadcrumbs, salt, and pesto in a medium bowl. Add in the ground chicken and mix until fully combined.
  3. Scoop 2-3 tablespoons (or roll) of the meatball mixture into a ball.
  4. 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.
  5. 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.
  6. To make a quick pan sauce, heat together ⅓ cup pesto and ¼ cup heavy cream. Toss to coat in the meatballs.
  7. Serve pesto chicken meatballs immediately with desired side.
  • Prep Time: 00:10
  • Cook Time: 00:15
  • Category: Dinner
  • Method: Bake or Pan-sear

Find it online: https://everydayfamilyeats.com/pesto-chicken-meatballs/