These Chicken Pesto Meatballs are made with ground chicken, delicious pesto and parmesan cheese! They make the perfect easy weeknight dinner!
Summer is quickly coming to a close (wait, did I really just type that sentence?!) Wow. I can’t believe we are halfway through August. And while we still have a most likely very hot month waiting for us in September here in North Carolina…I am so looking forward to cooler temps.
One thing I’m not looking forward to is losing all of the delicious fresh Summer produce! Specifically, the fresh herbs and summer fruit! So, for this recipe, I wanted to shine a light on pesto! Yes, pesto. Full disclosure: I used my favorite go-to store bought pesto for this recipe. Yes, I do have an amazing delicious cashew pesto recipe on the blog, however, there are many days during the week I don’t have the energy to whip out the food processor and make a sauce from scratch. Just being real here! I wanted to make this recipe as easy as possible!
However, whether using fresh or store-bought, these Chicken Pesto Meatballs are a total breeze to make! I usually use ground chicken in recipes like pad thai or chicken burgers so I was excited to challenge myself and make these into a more Italian cuisine!
These meatballs are loaded with delicious pesto flavor, filled with parmesan cheese, and are baked to keep them on the “healthy-ish” side. They are super juicy, moist and just so easily poppable into your mouth! Ha! They are perfect on top of a delicious bed of buttery pasta OR they could make the absolute perfect appetizer! Let’s get into how to make them!
Ingredients You Need for Chicken Pesto Meatballs:
- ground chicken
- panko breadcrumbs
- pesto (homemade or store-bought)
- freshly grated parmesan cheese
- fresh basil
- fresh garlic and onion
- salt and pepper
How to Make Chicken Pesto Meatballs:
These meatballs couldn’t be easier to make! First, go ahead and preheat your oven to 400. Next, prepare a baking sheet with either aluminum foil or a silicon mat. Set this aside for now.
Get everything prepped for mixing into meatballs. Finely mince the fresh garlic and onion. (If you don’t like small chunks of onion in your meatballs, I would omit them completely or use onion powder in place!) Chop the fresh basil and grate about ¼ cup of parmesan cheese!
In a large bowl, add in 1 lb of ground chicken, panko breadcrumbs, 1 large egg, pesto, garlic, onion, basil parmesan and salt and pepper. Use your hands (or a wooden spoon!) to mix all of this together to combine. I highly recommend using your hands to make sure everything is evenly incorporated.
Once everything is mixed together, begin making meatballs! I used a tablespoon to measure mine out and roll them with my hands. Place them on a silicon mat. My mixture yielded about 15 medium size meatballs.
Once the meatball mixture has been used up, place your meatballs in the oven and bake them for about 20-25 minutes! If desired, once done, place them on broil for 1-2 minutes for an extra crispy top! SO good! Just be sure to keep an eye on them though…you know how broiling can go!
And the meatballs are done!! Eat them by hand, place them on top of pasta…the world is yours!
My Favorite Way to Eat Chicken Pesto Meatballs:
While the Chicken Pesto Meatballs are cooking, make some fresh al dente linguine pasta. Once it’s done cooking, add a pat of butter, about 2 tablespoons of pesto and salt and pepper. Mix until buttery and pesto-y delicious. Add the chicken meatballs right on top and enjoy! SO good!
Hope you enjoy this recipe, y’all. I’d love to hear if you’re ready for Fall or want Summer to stick around a little longer in the comments below. XO!
Did you enjoy this recipe? Here are a few more you might like:
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Chicken Pesto Meatballs
- 1 lb ground chicken
- 3 cloves garlic, minced
- 1/4 cup yellow onion, finely minced
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/3 cup pesto (homemade or store-bought)
- 2 tbsp fresh chopped basil
- 1/4 cup freshly grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
Preheat oven to 400. Next, prepare a baking sheet with either aluminum foil or a silicon mat. Set this aside.
Finely mince your fresh garlic and onion. Chop the fresh basil and grate about ¼ cup of parmesan cheese! (If you don’t like small chunks of onion in your meatballs, I would omit them completely or use onion powder in place!)
In a large bowl, add the ground chicken, breadcrumbs, egg, pesto, garlic, onion, basil, parmesan and salt and pepper. Use your hands to mix all of this together to combine.
Begin making the meatballs! I used a tablespoon to measure mine out and roll them with my hands. Place them on the baking sheet. My mixture yielded about 15 medium size meatballs.
Place your meatballs in the oven and bake them for about 20-25 minutes! If desired, once done, place them on broil for 1-2 minutes for an extra crispy top!
Serve with fresh buttery pasta! If desired, mix freshly cooked pasta with 1-2 tbsp of pesto, 1 tbsp of butter, add salt and pepper to taste. Add the freshly cooked chicken pesto meatballs on top. Delicious! Enjoy!