These Chicken Pesto Meatballs are juicy, flavour-packed, and totally family-approved. Made with lean ground chicken and fresh pesto, they’re the perfect easy dinner for busy weeknights or meal prep magic.
As I’m sure you’ve heard me shout from the rooftops before—I’m Italian, and proud of it! So is it really any surprise when I say that I absolutely LOVE meatballs?! I mean, I grew up on my mom’s mini Italian meatballs that are so good, I still (shamelessly) eat a whole bowl in one sitting. So yeah… can you blame me for being a meatball fanatic?
What I love most? You can basically turn anything into a meatball. Am I right? Just grab a pound of your favourite ground meat—beef, lamb, pork, veal, turkey, and of course, chicken—add in your go-to ingredients (or whatever’s hanging out in your fridge), roll ’em into balls, cook ’em up, and cross your fingers they taste amazing. And 9 times out of 10? They totally do.
Like these chicken pesto meatballs—absolute bangers.
If you’re a fan of pesto, then you already know it tastes amazing on pretty much anything it touches. From pasta (duh!) to roasted cauliflower, grilled chicken, sandwiches, and even scrambled eggs—it’s no surprise that it makes these juicy chicken pesto meatballs downright irresistible. Doesn’t just the sound of them make you want to high-five your own dinner plans? Because same.
Meatballs with pesto just scream summer and freshness. So, what are you waiting for? With temperatures rising and the sun shining bright, I can’t think of a better way to say hello to summer than with a big ol’ plate of juicy pesto chicken meatballs—easy to make, packed with fresh, herby goodness, and seriously delicious.
INGREDIENTS THAT MAKE THESE CHICKEN PESTO MEATBALLS SO GOOD
These chicken pesto meatballs are made with just a handful of ingredients that pack a serious flavour punch. They’re the answer when you want something easy, protein-packed, and bursting with fresh summer flavour. Each ingredient brings something special to the mix—whether it’s freshness, juiciness, or that irresistible herby vibe. Here’s the lowdown on what you’ll need and why:
- Ground Chicken: The star of the show! Ground chicken is lean, mild, and perfect for soaking up all the delicious flavours you mix in. It keeps the meatballs light but still satisfying. If you don’t have any on hand, try these pesto meatballs with turkey, beef, or pork instead.
- Basil Pesto: This vibrant green sauce is packed with fresh basil, garlic, Parmesan, nuts (or try my nut-free pesto for a twist!), and olive oil. It infuses the meatballs with that unmistakable herby, garlicky goodness that makes these meatballs stand out. A good-quality store-bought pesto also works in a pinch.
- Zucchini: The secret weapon for juicy, tender meatballs—especially when using lean meats like chicken. It adds moisture without overpowering the flavour, and it’s a sneaky way to get some veggies in, too. Just be sure to squeeze out the excess water before mixing it in!
- Parmesan Cheese: Adds a nutty, salty depth that complements the pesto and gives the meatballs an extra boost of savory richness.
- Garlic: Because everything tastes better with garlic! It adds a subtle punch of flavour that’s aromatic and comforting.
- Egg: Acts as the binder that helps hold the meatballs together so they don’t fall apart while cooking. No eggs? No problem. Check out my favourite egg substitutes for meatballs that work like a charm—whether you’re out of eggs or avoiding them!
- Breadcrumbs: Help keep the meatballs tender and moist by absorbing some of the juices and adding just enough structure. If you’re low carb or keto, feel free to use almond flour instead.
- Italian Seasoning: This pantry staple blend of dried herbs like oregano, basil, thyme, and rosemary gives the meatballs a warm, savoury Italian flavour without needing to measure out a dozen different jars. It’s a quick way to pack in those classic herby notes we all love. Feeling adventurous? Try making your own homemade Italian seasoning.
- Salt and Pepper: Essential seasonings that enhance all the other flavours without overpowering the fresh pesto.
HOW TO MAKE CHICKEN PESTO MEATBALLS (KEY TIPS)
You can find full instructions for how to make these healthy pesto meatballs in the recipe card down below, but here are a few quick tips to keep in mind:
- Don’t skip the zucchini (and don’t forget to squeeze it out!). Grated zucchini adds moisture, which is especially helpful when working with lean ground chicken. But it holds a lot of water—so after grating, use a clean kitchen towel or paper towels to squeeze out as much liquid as possible. This keeps your meatballs tender, not soggy.
- Don’t ovemix the meat. Mix the ingredients until just combined. Overmixing can make the meatballs dense instead of tender and juicy.
- Use a scoop for evenly sized meatballs. A cookie or ice cream scoop helps portion the meatballs evenly so they cook at the same rate. It also makes shaping them way faster and less messy.
- Use a meat thermometer to check for doneness. Chicken needs to be fully cooked—look for an internal temperature of 165°F (74°C). If you’re pan-frying or baking, make sure they’re golden on the outside and cooked through in the center.
- Finish with extra pesto. Once cooked, toss or brush the meatballs with a little more pesto before serving. It adds extra flavour and makes them look even more drool-worthy.
FREQUENTLY ASKED QUESTIONS
Absolutely! Pesto adds a herby, garlicky punch that takes meatballs to the next level. It infuses the chicken with bold flavour and keeps them moist and tender. Whether homemade or store-bought, it’s a total game changer.
It really depends on the texture you’re going for. Baking is easier, less messy, and gives you a more hands-off option. Frying gives you a crispy, golden crust and a bit more richness. For these pesto meatballs, baking or air frying is perfect since the pesto already packs a flavour punch!
Three things: moisture balance, binding agents, and gentle mixing. Use an egg to help bind, don’t skip the breadcrumbs or zucchini, and avoid overmixing the meat. If your mix feels too wet, add a little more breadcrumbs until it holds its shape.
Yes, you can! But if you want next-level flavour, try my homemade pistachio pesto, my nut-free pesto, or my sun-dried tomato pesto—they’re easy, fresh, and perfect for this recipe.
These babies are super versatile! Serve them over pasta, spaghetti squash, zoodles, rice, or a big leafy salad. They’re also great in wraps, grain bowls, or on their own with a side of roasted veggies or crusty bread.
Cooked chicken meatballs will last up to 4 days in an airtight container in the fridge. They also freeze beautifully—just cool them completely first, then store for up to 3 months in a freezer-safe bag or container.
MORE GREAT MEATBALL RECIPES FOR YOU TO LOVE
SUN-DRIED TOMATO, SPINACH & FETA TURKEY MEATBALLS
GINGER & GARLIC PORK MEATBALLS
LAMB MEATBALLS WITH MINT YOGURT SAUCE
LOVE THIS RECIPE? PIN IT FOR LATER!
CHICKEN PESTO MEATBALLS
Ingredients
- 1 lb (454g) Ground Chicken
- ¼ cup Pesto* (homemade (see notes) or store-bought) plus more for tossing
- 1 large Egg
- ½ cup Zucchini finely grated (squeeze out moisture)
- ½ cup Parmesan Cheese finely grated
- ¼ cup Breadcrumbs or Almond Flour
- 2 Cloves Garlic minced
- ½ tsp Italian Seasoning
- ½ tsp Salt
- ¼ tsp Pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease a baking dish.
- In a large bowl, combine all meatball ingredients. Use clean hands or a spatula to gently mix—don’t overmix or they’ll be tough.
- Roll into 1.5-inch meatballs (I use a medium cookie scoop to help me) and place on your prepared tray.
- Bake for 18–20 minutes, or until golden and cooked through (internal temp: 165°F / 74°C).
- Optional but HIGHLY RECOMMENDED: Toss warm meatballs in 1–2 more tablespoons of your pesto right before serving. It makes them SHINE.
Video
Notes
Nutrition
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