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
