Name: Baked Chicken Pesto Meatballs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 1 lb ground chicken; 1 cup grated zucchini; 1 medium carrot, grated; 1/4 cup basil pesto; 1 large egg; 1/3 cup breadcrumbs; 2 Tbsp grated parmesan cheese; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/4 tsp red pepper flakes

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.

A white bowl filled with long, thick spaghetti noodles coated in bright green pesto sauce forms the base layer. On top are six round meatballs that have a golden brown, slightly crispy texture with bits of green herbs and orange carrot pieces visible. Scattered around the meatballs and noodles are small fresh green basil leaves and a few thin, pale yellow cheese shavings. The bowl sits on a white marbled surface, with a small white dish of chunky green pesto and a white plate of pale cheese shards visible at the bottom right. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chicken Pesto Meatballs Recipe
Top Tip
How to Serve Baked Chicken Pesto Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken Pesto Meatballs Recipe

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!

The dish shows a white bowl filled with thick spaghetti coated in green pesto sauce, giving the noodles a speckled, slightly oily texture. On top are seven golden brown meatballs with visible bits of orange carrots and green herbs, one meatball is split to show a soft, mixed interior. Scattered around are some fresh small green basil leaves and thin white slices of parmesan cheese. A gold fork with a black handle is holding a twist of spaghetti on the left side of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of ground chicken in a simple white ceramic bowl, a small white bowl of fresh green basil pesto, a whole large brown egg with clean shell, a small white bowl of fine light brown breadcrumbs, a small white bowl of grated bright orange carrot, a small white bowl of grated green zucchini, a small white bowl of finely grated pale yellow parmesan cheese, a small white bowl with coarse salt crystals, a small white bowl with whole black peppercorns, a small white bowl containing white garlic powder, a small white bowl with red pepper flakes, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

baked chicken pesto meatballs - Serving Suggestion

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:

Can I make this recipe with ground turkey instead of chicken?

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.

How do I prevent the meatballs from drying out?

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.

Can I use store-bought pesto or should I make my own?

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.

What’s the best way to freeze these meatballs?

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.