There’s something truly comforting about these **Baked Chicken Pesto Meatballs Recipe** – tender chicken mixed with fresh veggies and that punch of homemade pesto. They bake up quickly, smell incredible, and make every dinner feel just a little bit special.
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Why You'll Love This Recipe
I can’t wait to share why this Baked Chicken Pesto Meatballs Recipe quickly became one of my weeknight go-tos. It’s simple, flavorful, and feels like a hug on a plate!
- Delightful Flavor Combo: The pesto adds vibrant herbal freshness that pairs perfectly with tender chicken and veggies.
- Healthy and Sneaky Veggies: With zucchini and carrot grated right into the mix, you get extra nutrition without sacrificing taste.
- Easy to Make: No frying involved - just mix, scoop, and bake for a fuss-free dinner.
- Versatile Meal: These meatballs shine solo, with pasta, in sandwiches, or even as party appetizers!
Ingredients & Why They Work
The magic of this recipe lies in how the ingredients come together to create juicy, flavorful meatballs that aren’t dry or dense. Each item plays a key role, whether it’s texture, moisture, or seasoning—making this recipe foolproof and satisfying.
- Ground chicken: Lean and mild-tasting, it’s a healthier alternative to beef but still juicy when mixed well.
- Grated zucchini: Adds moisture and subtle freshness—just be sure to squeeze out excess water to avoid sogginess.
- Grated carrot: Brings a natural sweetness and a little crunch that livens up every bite.
- Basil pesto: This star ingredient adds bold herbal flavor and a touch of richness without extra effort.
- Egg: Binds everything together while helping the meatballs stay tender.
- Breadcrumbs: They soak up moisture and lighten the texture for perfectly shaped meatballs.
- Parmesan cheese: Adds sharpness and umami, enhancing the savory depth.
- Salt & pepper: Essential for balancing and amplifying all the flavors.
- Garlic powder & red pepper flakes: Provide subtle warmth and a bit of a kick to keep things interesting.
Make It Your Way
One of the best things about this Baked Chicken Pesto Meatballs Recipe is how easy it is to tweak based on what you love or have on hand. I often mix in a handful of chopped sun-dried tomatoes or swap out basil pesto for spinach pesto when I want a different twist.
- Variation: Adding a little crumbled goat cheese inside each meatball creates melty pockets of goodness that wow dinner guests.
- Flavor boost: Try stirring in some fresh chopped herbs like parsley or oregano if your pesto isn’t homemade.
Step-by-Step: How I Make Baked Chicken Pesto Meatballs Recipe
Step 1: Prepare the Vegetables
Start by grating your zucchini and carrot using a box grater—this doesn’t take long, and I find it adds amazing moisture and texture. Don’t skip patting the zucchini dry with a paper towel before mixing; this helps keep the meatballs from becoming too soggy.
Step 2: Combine the Ingredients
In a large bowl, toss together the ground chicken, grated veggies, pesto, egg, breadcrumbs, parmesan, and seasonings. I like to use my hands for mixing—makes it easier to evenly distribute everything without overworking the meat.
Step 3: Shape Your Meatballs
I use a small cookie scoop (about 1.2 tablespoons) to portion out meatballs roughly the size of a golf ball, then gently roll them on a parchment-lined baking sheet. This method keeps sizes consistent so they cook evenly. You should get around 22 meatballs here.
Step 4: Bake and Enjoy
Pop your tray into a preheated 375°F oven, baking for 12 to 14 minutes. Look for golden edges with an internal temperature of 165°F to ensure they’re perfectly cooked but still juicy. Then serve right away or toss with extra pesto or a simple tomato sauce.
Top Tip
From my experience making these baked chicken pesto meatballs several times, a few small adjustments make a huge difference. These tips will ensure your meatballs turn out juicy, packed with flavor, and never dry.
- Drain Zucchini Well: Always pat the grated zucchini dry—too much moisture can make the meatballs fall apart or turn mushy.
- Don’t Overmix: When combining ingredients, mix gently and just until combined to avoid dense meatballs.
- Uniform Size Matters: Using a small scoop keeps the meatballs the same size so they cook evenly and look beautiful on the plate.
- Check Temperature: I always rely on a meat thermometer to hit 165°F inside, so there’s no guesswork on doneness.
How to Serve Baked Chicken Pesto Meatballs Recipe
Garnishes
I love finishing these meatballs with a sprinkle of extra grated parmesan and a few fresh basil leaves. It brightens the dish and adds a lovely fresh aroma every time I plate them.
Side Dishes
These pesto meatballs go wonderfully with simple pasta tossed in olive oil or extra pesto. I also often serve them alongside steamed green beans or a crisp arugula salad for a lighter touch.
Creative Ways to Present
For a party, I like threading these meatballs onto skewers with cherry tomatoes and fresh mozzarella balls for a fun, colorful appetizer platter. They also make fabulous sliders with crusty rolls and a smear of pesto mayo.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftover meatballs to an airtight container and refrigerate. They keep well for up to 3 days, which makes for a quick protein-packed snack or lunch.
Freezing
I often freeze unbaked meatballs on a tray, then transfer them to a zip-lock bag once solid. This way, I can bake just what I need later without any waste—super convenient for busy weeks!
Reheating
To reheat, pop them into a 350°F oven for 8-10 minutes or warm gently in a skillet. This keeps the outside slightly crispy while heating through perfectly without drying out.
Frequently Asked Questions:
Absolutely! Ground turkey works just as well. Just keep an eye on moisture since turkey can be leaner; you might want to add a little extra breadcrumb or egg as a binder.
The grated zucchini and carrot in this Baked Chicken Pesto Meatballs Recipe help add moisture, but make sure not to overbake. Checking internal temperature with a meat thermometer and removing them right at 165°F ensures juiciness.
Both work great! Store-bought pesto is a huge time-saver and still delicious. If you make your own, it adds a wonderful fresh herb flavor, but the meatballs are tasty either way.
I recommend freezing the uncooked meatballs first on a baking sheet lined with parchment. Once they're solid, transfer them to a sealed bag or container. This way, they won’t stick together, and you can bake them fresh whenever you like.
Final Thoughts
This Baked Chicken Pesto Meatballs Recipe is one of those dishes that gets better each time I make it—and I love sharing it with friends because it’s approachable, tasty, and feels a little elevated without fuss. I hope you enjoy making these as much as I do, and that they become a regular fixture in your kitchen when you want something flavorful and comforting in under 30 minutes.
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Baked Chicken Pesto Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Description
These Baked Chicken Pesto Meatballs are a healthy and flavorful dish combining lean ground chicken with fresh grated zucchini and carrot, enriched with basil pesto and parmesan cheese. They bake quickly to golden perfection and make a perfect main course or appetizer, served as is or with pasta and sauce.
Ingredients
Meatball Mixture
- 1 lb ground chicken
- 1 cup grated zucchini
- 1 medium carrot, grated
- ¼ cup basil pesto
- 1 large egg
- ⅓ cup breadcrumbs
- 2 tablespoon grated parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
Instructions
- Prepare the veggies. Grate the zucchini and carrots using a box grater. Gently pat the zucchini dry with a paper towel to soak up some of the liquid.
- Mix together the ingredients. In a large mixing bowl, combine ground chicken, egg, grated carrots and zucchini, basil pesto, breadcrumbs, parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes. Mix the meatball ingredients together using a spatula or your hands until all combined.
- Make the meatballs. Using a small to medium cookie scoop (about 1.2 tablespoons), form 2-inch sized balls (golf ball size) from the meatball mixture. Place them on a prepared baking sheet lined with parchment paper or sprayed with non-stick spray in a single layer. You should get about 22 meatballs.
- Bake. Preheat the oven to 375 degrees F. Bake the meatballs for 14 minutes, until the tops are golden brown and cooked through. Check that the internal temperature reaches 165 degrees F using a meat thermometer.
- Serve. Serve the pesto meatballs immediately as is, or toss them with leftover pesto or a simple tomato sauce and serve with pasta noodles.
Notes
- Ensure to pat dry the grated zucchini to remove excess moisture, which helps the meatballs hold together better.
- You can substitute gluten-free breadcrumbs to make the recipe gluten free if desired.
- Use fresh basil pesto for the best flavor or store-bought pesto as a convenient alternative.
- Adjust red pepper flakes to your preferred spice level or omit for a milder taste.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
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