These juicy Pesto Chicken Meatballs are packed with fresh basil flavor, plenty of Parmesan cheese, and come together with just a handful of simple ingredients. They’re baked instead of fried and ready in about 30 minutes making them an easy weeknight dinner or meal prep and packed with protein!
Why You’ll Love These Pesto Meatballs
If you’re looking for a way to switch my classic chicken meatball recipe, this one is a keeper.
- Ready in about 30 minutes
- Made with only 6 simple ingredients
- Tender, juicy texture thanks to the soaked breadcrumbs
- Baked instead of pan-fried
- Great for meal prep and freezing, plus super easy to double or triple the recipe to make in bulk!
What Makes These Meatballs So Tender?
The secret is soaking the panko breadcrumbs in milk before mixing everything together. I use this method, which is called a panade, in my classic chicken meatballs and it makes all the difference. It locks in the moisture creating the most tender meatballs, because chicken meatballs can definitely be dry.
Also make sure to not over-mix the meat mixture! This is hugely important when making any meatball recipe. The more you mix and pack the meatballs the denser they will be.
Ingredients You’ll Need
You only need a few pantry staples which makes these perfect for weeknights. Make sure to scroll to the recipe card at the bottom to get the full recipe and ingredients!
- Panko breadcrumbs for a light, tender texture
- Milk to hydrate the breadcrumbs
- Egg to bind everything together
- Prepared basil pesto for tons of fresh herb flavor, plus oil to add a little fat into the lean chicken which helps keep them juicy.
- Freshly grated Parmesan cheese for richness and saltiness. The combo of the pesto and Parmesan will offer enough salt to the mixture you shouldn’t have to add more!
- Ground chicken. You can also use ground turkey or even lean ground beef.
How to Make Pesto Chicken Meatballs
This recipe couldn’t be easier. Make sure to reda the full instruction list in the recipe card at the bottom of the post!
Step 1: Soak the Breadcrumbs
In a large bowl combine the panko breadcrumbs and milk. Let the mixture sit for 10 minutes until the breadcrumbs absorb the milk.
Step 2: Mix
Add the egg, pesto, and Parmesan cheese and stir until combined.
Add the ground chicken and gently mix just until everything is incorporated. Avoid overmixing or the meatballs can become dense.
Step 3: Scoop
Using a medium cookie scoop, portion the mixture directly onto the prepared baking sheet. The mixture is intentionally soft, which helps create tender meatballs.
Step 4: Bake
Bake for 23 minutes, or until the internal temperature reaches 165°F.
Helpful Tips for the Best Chicken Meatballs
- Use freshly grated Parmesan for the best flavor and texture.
- Don’t overmix the chicken mixture.
- A cookie scoop makes portioning much easier because the mixture is soft.
- If you don’t have a scoop, spoon portions onto the baking sheet and gently shape them with damp hands.
- Use an instant-read thermometer to ensure the meatballs reach 165°F without overcooking.
Serving Ideas
These pesto meatballs are incredibly versatile. Here are a few ways to serve them:
- Over your favorite pasta with extra pesto
- With marinara sauce
- Over steamed rice
- On creamy polenta
- Alongside roasted vegetables
- As an appetizer with toothpicks and extra pesto for dipping
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or warm them in a covered skillet over low heat until heated through.
Can You Freeze Pesto Meatballs?
- Allow the meatballs to cool completely.
- Freeze on a baking sheet until solid.
- Transfer to a freezer-safe bag or container.
- Freeze for up to 2 months for best freshness,
- Thaw overnight in the refrigerator and reheat before serving.
Easy Pesto Meatballs
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Category: Chicken
- Method: Oven
- Cuisine: American
Description
- 1/2 cup panko breadcrumbs
- 1/3 cup milk
- 1 egg
- 1/3 cup pesto
- 1/3 cup fresh grated Parmesan cheese
- 16 ounces ground chicken
Ingredients
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl combine the panko and the milk and let it sit for 10 minutes to absorb.
- Add in the egg, pesto, parmesan cheese and stir to combine.
- Add in the chicken and mix until just combined.
- Using a medium scoop, portion out the chicken mixture and drop it onto the prepared baking sheet (see note).
- Bake the meatballs for 23 minutes or until the internal temperature reaches 165°F.
- Serve over pasta, rice, or on their own.
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl combine the panko and the milk and let it sit for 10 minutes to absorb.
- Add in the egg, pesto, parmesan cheese and stir to combine.
- Add in the chicken and mix until just combined.
- Using a medium scoop, portion out the chicken mixture and drop it onto the prepared baking sheet (see note).
- Bake the meatballs for 23 minutes or until the internal temperature reaches 165°F.
- Serve over pasta, rice, or on their own.
Notes
It’s easier to use a scoop for this meatball recipe because the mixture is very soft. If you don’t have a scoop you can portion it out with a spoon and gently form with your hands.
Store airtight in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 4 meatballs
- Calories: 237
- Sugar: 1.6 g
- Sodium: 339.5 mg
- Fat: 14.5 g
- Carbohydrates: 8.2 g
- Protein: 18.1 g
- Cholesterol: 99.5 mg
