Chicken Pesto Meatballs

By Dan Pelosi

Published May 21, 2024

  • Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(3,920)
Comments
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Simply adding pesto to chicken meatballs is a quick, easy way to infuse them with complex flavor while providing enough fat to ensure they are moist and juicy. With few ingredients, these meatballs come together fast and work well with any kind of pesto, whether homemade or store-bought. These meatballs can be eaten on their own, make a great addition to any plate and are the perfect companion to pesto pasta, of course.

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Ingredients

Yield:15 Meatballs

  • ¾ cup homemade or store-bought pesto, plus more for serving

  • ½ cup panko bread crumbs 

  • 1 large egg

  • Salt and black pepper 

  • Red-pepper flakes 

  • 1 pound ground chicken 

  • ½ cup grated Parmesan 

Ingredient Substitution Guide
Nutritional analysis per serving

3 grams carbs; 43 milligrams cholesterol; 120 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 220 milligrams sodium; 8 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees.

  2. Step 2

    Add pesto, panko, egg, 1 teaspoon salt, 1 teaspoon black pepper and a pinch of red pepper to a bowl and mix to combine, ensuring the panko is fully moistened. Add chicken and cheese and mix until just combined, being careful not to overmix.

  3. Step 3

    Form the meat mixture into 15 small balls (about 2 tablespoons each) and place onto a baking sheet. Bake meatballs for 10 minutes. Remove from the oven and let rest for 5 minutes.

  4. Step 4

    Serve with extra pesto sauce on the side or with pesto-coated pasta.

Tip

  • Alternatively, pan-fry meatballs over medium heat on the stovetop in a little oil until golden brown.

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Ratings

5 out of 5
3,920 user ratings
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Comments

CJ

Just coming back to let you know that I made a double batch last week and froze them raw on a cookie sheet before adding to freezer bags. Last night I removed 4 and cooked them from frozen in the air fryer for 15 min and they were perfect!

Cbederka

Absolutely delicious and so easy. Used ground turkey because that is what we always have on hand. If ever there was a use for Costco pesto, this is it. Served on a spinach salad with tomato and fresh mozzarella with a little drizzle of pesto thinned with a bit of olive oil (also Costco brand). Will definitely make again.

Coriander

These were delicious! I’m thinking of flattening them out a bit next time and using them for chicken caprese sliders, or maybe burgers if I make them bigger - has anyone tried making them as burgers? Any tips?

AR

works well with extra firm tofu. put it all in a food processor.

JT

My family was skeptical about this one, but these are sneaky little delicious morsels and my teenage boys are asking for them on repeat. Like in CJ's review, I double the recipe and freeze some and then cook in the air fryer and they are perfect! Usually I serve with pesto pasta and lots of parmesan cheese.

NatWin

Delicious, easy, and forgiving recipe. This time I threw in a small zucchini, grated. Added a little additional texture and veg. Good stuff.

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Credits

By Dan Pelosi

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