Mouthwatering Baked Chicken Pesto Meatballs made with tender ground chicken, garlicky basil pesto, fresh veggies and Parmesan cheese. Juicy, flavorful, and perfect for a quick weeknight dinner served over pasta, rice, or zucchini noodles.
If you want a simple, wholesome dinner that comes together quickly, these baked chicken pesto meatballs are a go-to. They’re made with lean ground chicken, a healthy dose of basil pesto, grated zucchini and carrot for added moisture and nutrition, and a little Parmesan for savory depth. Because they’re baked instead of fried, they’re lighter but still tender and juicy. Prepare a batch for dinner, tuck them into a sandwich, toss with pasta and sauce, or add them to a salad for a protein-packed meal the whole family will enjoy.
Why You’ll Love These
- Flavor-packed – basil pesto and Parmesan give each meatball an herby, cheesy boost that complements the mild chicken.
- Healthy and moist – lean ground chicken stays juicy thanks to pesto and the moisture from grated zucchini and carrots.
- Versatile – serve over pasta, zoodles, rice, in a sub, or as an appetizer with dipping sauce.
- Make-ahead friendly – the meatballs freeze and refrigerate well, making them ideal for meal prep.
Ingredients You’ll Need
- Ground chicken – the mild flavor pairs well with pesto; you can substitute ground turkey, pork, or beef if preferred.
- Grated zucchini and carrots – add moisture and nutrition without changing the texture; pat zucchini dry before mixing to avoid excess liquid.
- Basil pesto – homemade or store-bought will work; pesto is the main flavor component.
- Egg – binds the mixture so meatballs hold together while baking.
- Breadcrumbs – panko or regular breadcrumbs help the meatballs keep their shape; use gluten-free breadcrumbs or almond flour if needed.
- Parmesan cheese – adds savory, nutty flavor; use dairy-free alternative if required.
- Seasonings – salt, black pepper, garlic powder (or fresh garlic), and a pinch of red pepper flakes for subtle heat.
Recipe Details
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 6
How to Make Chicken Pesto Meatballs
- Prepare the veggies. Grate 1 cup zucchini and 1 medium carrot. Gently press the zucchini between paper towels to remove excess moisture so the mix isn’t too wet.
- Combine the ingredients. In a large bowl, mix 1 lb ground chicken, the grated vegetables, 1/4 cup basil pesto, 1 large egg, 1/3 cup breadcrumbs, 2 tbsp grated Parmesan, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes. Use a spatula or clean hands to mix until evenly combined; avoid overworking the meat to keep meatballs tender.
- Form the meatballs. Scoop or roll the mixture into 2-inch balls (about golf-ball size). Place on a parchment-lined baking sheet in a single layer; this recipe makes roughly 20–24 meatballs depending on size.
- Bake. Preheat oven to 375°F (190°C). Bake for 12–14 minutes, until golden on top and cooked through. For food safety, they should reach an internal temperature of 165°F (74°C).
- Serve. Enjoy immediately, toss with extra pesto or marinara and pasta, or serve over rice or greens.
Cooking Alternatives: Skillet and Air Fryer
Skillet method: Pan-frying gives a crisp exterior. Heat a tablespoon or two of olive oil in a large skillet over medium-high heat. Cook meatballs, turning frequently, until browned on all sides and cooked through, about 10–12 minutes.
Air fryer: Air frying is fast and yields a nicely browned surface. Arrange meatballs in a single layer and air fry at 400°F (200°C) for 10–12 minutes, shaking the basket halfway through. Check that they reach 165°F (74°C) internally.
How to Serve Chicken Pesto Meatballs
- Main dish: Serve over brown rice, orzo, or a bed of roasted vegetables with extra pesto drizzled on top.
- Salad topper: Add warm meatballs to a green salad or a pasta salad for extra protein.
- Pasta option: Toss with spaghetti, zucchini noodles, or penne and spoon on additional pesto or tomato sauce.
- Meatball sub: Fill a toasted hoagie roll with meatballs and mozzarella, then broil until the cheese melts.
- Appetizer: Serve as finger food with a bowl of extra pesto or simple marinara for dipping.
Prepping and Storage
Make ahead: Form raw meatballs and store them tightly covered in the refrigerator for 2–3 days before baking. This saves time on busy nights.
Refrigerator storage: Cooked meatballs keep well in an airtight container for 3–4 days. Reheat in a 350°F oven until warmed through, or use the microwave or air fryer for quicker reheating.
Freezing: Let cooked meatballs cool completely, then freeze in a sealed bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat from frozen in a covered baking dish at a lower temperature until heated through.
Nutrition (Approximate)
Serving: 4 meatballs • Calories: 208 kcal • Carbohydrates: 9.5 g • Protein: 23.7 g • Fat: 7.3 g • Saturated Fat: 2.8 g • Cholesterol: 127 mg • Sodium: 524 mg • Fiber: 1 g • Sugar: 0.8 g
Nutrition information is automatically calculated and should be used as an approximation.
Tips and Variations
- For extra flavor, stir in chopped green onions or a teaspoon of lemon zest to brighten the mixture.
- Make them gluten-free by using gluten-free breadcrumbs or almond flour as a binder.
- If the mixture feels too wet, add an extra tablespoon of breadcrumbs; if too dry, add a splash of milk or another tablespoon of pesto.
- For a richer meatball, substitute part of the chicken with ground pork or add 2–3 tablespoons of ricotta for extra moisture.
Enjoy these baked chicken pesto meatballs as an easy, crowd-pleasing meal that’s adaptable and great for meal prep. If you try them, consider rating the recipe or sharing your favorite serving ideas.