Easy Pesto Chicken Meatballs
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These Chicken Pesto Meatballs just might be my favorite creation yet! The pesto brings fresh, vibrant flavor and keeps the meatballs irresistibly tender. If you’ve been looking for a new way to use pesto, you’ll love this easy recipe.
Lately, I’ve been on a total pesto kick, using up the homemade batch I whipped up from the basil in my garden. It’s so versatile, and I’ve been adding it to everything—chicken flatbread, tuna salad, salmon pasta, and even cheesy garlic bread. If you’re a pesto lover like me, I’ve got you covered!
Whether you go with store-bought or homemade pesto, the flavor will shine through and elevate these meatballs (and all the other recipes) to a new level.
Why I love chicken meatballs
- Texture: The olive oil in the pesto makes these meatballs incredibly tender and juicy, giving them a melt-in-your-mouth texture that’s hard to resist.
- Basil Pesto: These meatballs are a delicious way to showcase homemade pesto, made with fresh basil, garlic, Parmesan cheese, pine nuts, olive oil, and a hint of lemon juice. Each bite is packed with vibrant flavors that truly shine!
- Quick and Easy: With just 30 minutes from start to finish, this recipe is perfect for busy weeknights. The prep and cooking come together quickly, making it a go-to for those last-minute meals.
- Simple Ingredients: No need for fancy ingredients here—everything you need can be easily found at your local grocery store, making this a hassle-free dish to whip up anytime.
- Kid-Friendly: These pesto chicken meatballs are sure to be a hit with the whole family, including the kids! Packed with flavor but mild enough for little ones to enjoy, they’re bound to become a new family favorite.
Simple ingredients
A complete list of ingredients and their measurements are in the recipe card below.
- Ground Chicken: Feel free to swap the chicken for ground turkey or ground beef if that’s what you have on hand. Each will give the meatballs a slightly different flavor and texture, but all work beautifully.
- Egg: Essential for binding the ingredients together, ensuring your meatballs hold their shape.
- Italian Breadcrumbs: While Italian breadcrumbs add built-in flavor, you can use plain breadcrumbs too—just remember to add a bit of extra Italian seasoning for that boost of flavor.
- Onion: Whether you grate or finely mince it, onion adds a nice touch of moisture and subtle flavor to the meatballs.
- Parmesan Cheese: Freshly grated Parmesan cheese is always a winner! It gives the meatballs a rich, salty bite and melts beautifully into the mixture.
- Pesto: Both store-bought and homemade pesto work well here. If you have a fresh batch of homemade pesto, even better!
- Garlic: Since the pesto already has garlic, you won’t need to add any extra cloves. It keeps things simple without losing flavor.
- Crushed Red Pepper Flakes: Optional, but a great way to add just a hint of heat without making the meatballs too spicy. Perfect for those who like a little kick!
How to make pesto chicken meatballs in the oven
Step 1: Preheat the oven
Preheat your oven to 400°F. Line a sheet pan with parchment paper or lightly grease it to prevent the meatballs from sticking.
Step 2: Mix the ingredients
In a large mixing bowl, combine all the ingredients.
Step 3: Form the meatballs
Using your hands or a small cookie scoop, form the meatball mixture into evenly sized meatballs (about 1-1.5 inches in diameter). You should get about 20 meatballs from this mixture. Arrange the meatballs on the prepared baking sheet, leaving some space between them to ensure even cooking.
Step 4: Bake
Bake for 15 minutes or until the meatballs are cooked through (internal temperature should reach 165°F). Flip the meatballs halfway through the cooking process.
Step 5: Serve
Let the meatballs rest for a few minutes before serving. Enjoy these flavorful meatballs over pasta, rice, or on their own as an appetizer!
How to serve pesto meatballs
There are so many different ways to serve these delicious chicken meatballs. Here are a few ideas:
- Pesto Meatball Pasta: These meatballs are the perfect addition to your favorite pasta, zucchini noodles, orzo, or even rice for a flavorful twist.
- Pesto Meatball Pizza: Create a delicious pizza using flatbread, pesto, meatballs, and mozzarella cheese for a simple yet irresistible meal.
- Appetizer with a Dipping Sauce: Serve the meatballs as an appetizer and pair them with a dipping sauce like pesto, alfredo, or marinara sauce.
Storage and freezing instructions
Refrigerator:
- To Store: Place leftover meatballs in an airtight container and refrigerate for up to 3-4 days.
- Reheat: Warm them in the microwave or on the stovetop in a skillet over low heat until heated through. You can add a little extra pesto or broth to keep them moist while reheating.
Freezer:
To Freeze (Cooked): Let the cooked meatballs cool completely before placing them in a freezer-safe container or bag. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in a skillet or oven until thoroughly heated. You can also microwave them straight from frozen in short intervals.
To Freeze (Uncooked): After shaping the meatballs, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the meatballs to a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to cook, thaw overnight in the refrigerator and cook as directed.
Tips for making meatballs
Make a Double Batch: Trust me, these baked meatballs will be a crowd-pleaser! Save yourself some time and make extra. They’re perfect for leftovers or stash in the freezer for a quick, easy meal later.
Add Fresh Herbs: Elevate the flavor by tossing in your favorite fresh herbs like basil, oregano, or parsley. They’ll add a vibrant, aromatic touch to your meatballs.
Worried About Dry Meatballs? Not this time! Thanks to the pesto, these meatballs come out perfectly moist and tender every single time.
More meatball recipes
- Chicken Italian Meatballs
- Southwest Meatballs
- Air Fryer Meatballs with Chicken
- Asian Meatballs
- Orange Chicken Meatballs
- Honey Bourbon Meatballs
- To Die for Swedish Meatballs
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Chicken Pesto Parmesan Meatballs
Ingredients
- 1 pound Ground Chicken
- 1 Egg
- 1/4 cup Diced Onion
- 1/3 cup Italian Breadcrumbs
- 1 teaspoon Italian Seasoning
- 1/4 cup Parmesan Cheese
- 3 Tablespoon Pesto
- 1 clove Minced Garlic
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper or lightly grease it to prevent the meatballs from sticking.
- In a large mixing bowl, combine all the ingredients.1 pound Ground Chicken, 1 Egg, 1/4 cup Diced Onion, 1/3 cup Italian Breadcrumbs, 1 teaspoon Italian Seasoning, 1/4 cup Parmesan Cheese, 3 Tablespoon Pesto, 1 clove Minced Garlic, 1/4 teaspoon Crushed Red Pepper Flakes, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper
- Form the meatball mixture into evenly sized meatballs (about 1-1.5 inches in diameter). You should get about 20 meatballs from this mixture. Arrange the meatballs on the pan and bake for 15 minutes or until the meatballs are cooked through (internal temperature should reach 165°F). Flipping the meatballs halfway through the cooking process.
- Let the meatballs rest for a few minutes before serving. Enjoy these flavorful meatballs over pasta, rice, or on their own as an appetizer!
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