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
Units
Scale
- 1 large egg
- 1/2 cup unseasoned panko breadcrumbs
- 1 teaspoon coarse kosher salt
- 1/4 cup pesto, plus more for serving
- 1 pound ground chicken (a mix of light and dark meat is best)
- Heavy cream, for making a pan sauce (optional)
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.