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Juicy Chicken Pesto Meatballs

Delightful meatballs infused with savory pesto, perfect for potluck parties and loved by both kids and adults.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 pound ground chicken Use lean ground chicken for best results.
  • 1/2 cup pesto Store-bought or homemade pesto works well.
  • 1/2 cup breadcrumbs Regular or gluten-free breadcrumbs can be used.
  • 1/4 cup grated Parmesan cheese For added flavor and richness.
  • 1 egg Acts as a binder for the meatballs.
  • 2 cloves garlic, minced Fresh minced garlic enhances flavor.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Freshly ground for best flavor.
  • for frying Olive oil For browning the meatballs.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, add ground chicken, pesto, breadcrumbs, grated Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix well until combined.
  3. Roll mixture into small balls, about the size of a golf ball.
  4. In a large skillet, heat olive oil over medium heat.
  5. Add meatballs to the skillet, cooking in batches if necessary, until browned on all sides (about 4-5 minutes).
  6. Transfer browned meatballs to a baking sheet and finish cooking in the oven for an additional 10–15 minutes or until fully cooked (165°F internal temperature).
  7. Drizzle with extra pesto or balsamic glaze and enjoy!

Notes

Substitute ground turkey for a leaner option or add minced sun-dried tomatoes for additional flavor. Store leftovers in an airtight container for up to 3-4 days or freeze for longer storage.