Easy Pesto Chicken Meatballs
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These Pesto Chicken Meatballs are one of those easy dinners I keep coming back to when I need something quick that everyone will actually eat. They’re baked in the oven, made with simple ingredients, and stay incredibly tender thanks to the pesto mixed right into the meatballs.
I’ve tested a lot of chicken meatball recipes over the years, and this version is the most forgiving. No dry meatballs, no extra steps, just a solid weeknight dinner that works whether you serve it with pasta, tuck it into a sandwich, or enjoy it on its own.
If meatballs are already in your regular dinner rotation, you’ll probably recognize the same easy, no-fuss approach I use in my Classic Italian Meatballs recipe. This pesto version is just a fresh twist on a dependable weeknight format.
Lately, I’ve also been on a bit of a pesto kick, especially during the summer when basil is everywhere. I use it in pasta, spread it on sandwiches, and spoon it over roasted veggies. If you like making it from scratch, my homemade pesto recipe is the one I always keep in the fridge.
Why You’ll Love
- Tender and juicy every time – The olive oil in the pesto keeps lean ground chicken from drying out.
- Easy weeknight dinner – About 30 minutes from start to finish with minimal prep.
- Baked, not fried – Hands-off cooking and no stovetop splatter.
- Family-friendly flavor – Mild enough for kids, but still full of flavor.
- Flexible – Serve them with pasta, rice, on pizza, or as an appetizer.
If you’re building out a weeknight dinner plan, these meatballs are a great option to rotate in with other tried-and-true meals, like my ground beef stroganoff recipe.
Free 3 Ways To Cook Chicken PDF
Simple ingredients
Recipe Notes
- Ground chicken – Lean yet tender, thanks to the pesto. Ground turkey works well, too.
- Pesto – Homemade or store-bought, both work. Use one you already love.
- Parmesan cheese – Freshly grated melts best and adds flavor.
- Italian breadcrumbs – Adds seasoning and helps hold the meatballs together.
- Onion – Finely diced or grated to keep the texture soft.
See the recipe card below for a complete list of ingredients and measurements.
Jill’s Top Tips for Perfect Chicken Meatballs
- Don’t overmix – Overworking the mixture can make the meatballs tough.
- Use a scoop – Keeps the meatballs evenly sized so they cook at the same rate.
- Make a double batch – These freeze beautifully and save time later.
- Grate the onion – If you have picky eaters, grating helps it disappear into the meatballs.
How to Make Pesto Chicken Meatballs
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: In a large bowl, combine all of the ingredients until just mixed. Be careful not to overwork the mixture.
Step 3: Using a small cookie scoop or your hands, form meatballs about 1–1½ inches in size. You should get about 20 meatballs. Place them evenly on the baking sheet.
Step 4: Bake for 15 minutes, flipping halfway through, until the meatballs are cooked through and reach an internal temperature of 165°F.
Step 5: Let the meatballs rest for a few minutes before serving.
How to Serve
These meatballs are incredibly versatile, which makes them perfect for busy weeks:
- With pasta – Toss with hot pasta, extra pesto, and Parmesan cheese. This is my go-to for an easy dinner.
- On pizza or flatbread – Slice and layer with mozzarella and pesto, similar to how I build my pesto chicken flatbread.
- As an appetizer – Serve with warm pesto or marinara for dipping.
- For meal prep – Pair with rice or roasted vegetables for easy lunches.
Storage and Freezing Instructions
Refrigerator:
Store leftover meatballs in an airtight container for 3–4 days. Reheat gently in the microwave or in a skillet with a splash of broth or extra pesto.
Freezer (Cooked):
Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight and reheat.
Freezer (Uncooked):
Freeze shaped meatballs on a baking sheet until solid, then transfer to a freezer bag. Thaw overnight and bake as directed.
Quick Dinner Wins
If meatballs make regular appearances at your dinner table, you’ll find more reliable, family-friendly options in my 30-minute meals section. These are the recipes I reach for when I need dinner to be easy and predictable.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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Chicken Pesto Parmesan Meatballs
Ingredients
- 1 pound Ground Chicken
- 1 Egg
- ¼ cup Diced Onion
- ⅓ cup Italian Breadcrumbs
- 1 teaspoon Italian Seasoning
- ¼ cup Parmesan Cheese
- 3 Tablespoon Pesto
- 1 clove Minced Garlic
- ¼ teaspoon Crushed Red Pepper Flakes
- ½ teaspoon Salt
- ¼ 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, ¼ cup Diced Onion, ⅓ cup Italian Breadcrumbs, 1 teaspoon Italian Seasoning, ¼ cup Parmesan Cheese, 3 Tablespoon Pesto, 1 clove Minced Garlic, ¼ teaspoon Crushed Red Pepper Flakes, ½ teaspoon Salt, ¼ 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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