CHICKEN PESTO MEATBALLS

cooked meatball on a baking sheet topped with pesto, more in the background

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.

Prep Time 15

Cook Time 20

Total Time 35

Servings 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.

Notes

You can use any pesto you love here—my nut-free pesto, pistachio pesto, or sun-dried tomato pesto all work beautifully and add their own unique twist.

Want a next-level dip? Whip up a quick batch of my pesto mayo—it’s creamy, herby, and the perfect sidekick for these meatballs.

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