Chicken Pesto Meatballs
Published May 22, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup homemade or store-bought pesto, plus more for serving
- ½cup panko bread crumbs
- 1large egg
- Salt and black pepper
- Red-pepper flakes
- 1pound ground chicken
- ½cup grated Parmesan
Nutritional analysis per serving (15 servings)
120 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 220 milligrams sodium
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
- Step 1
Heat the oven to 400 degrees.
- 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.
- 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.
- Step 4
Serve with extra pesto sauce on the side or with pesto-coated pasta.
- Alternatively, pan-fry meatballs over medium heat on the stovetop in a little oil until golden brown.
Private Notes
Comments
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!
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.
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?
These are okay but not the taste sensation I was expecting. I found the texture kinda soft and spongy. Easy to make though; I whipped them up on my lunch break and had them in the oven inside of 30 minutes. They needed 15 minutes to cook through. I'm hosting an Oscar party next month and will include these on the menu as part of a charcuterie & nibblies board, but they need a dipping sauce of some kind. Something creamy and rich? I give it 3.5/5, with a * for potential.
These are sooo good! I made sliders with them. Used extra pesto to make a pesto mayo, slathered that on some Hawaiian rolls, topped with meatballs, mozzarella, and tomato slices. Toasted in the oven until cheese was melty. Delicious
Soooo good. Fast and had them with some wild rice. Totally delish.