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–+ servings

Chicken Pesto Meatballs

These chicken pesto meatballs are so juicy and tender, with lots of flavour from the fresh basil garlic pesto.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 20 meatballs
Course: Main Course
Cuisine: Italian
Calories: 54
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Makes: 18-20 meatballs
  • 1 lb ground chicken (I use hormone/antibiotic free or organic)
  • 1 shallot
  • 1 egg, beaten
  • 1/2 cup panko breadcrumbs
  • 1 tsp Himalayan salt
  • 1/4 tsp pepper
  • 4 tbsp homemade basil pesto (can substitute store bought pesto)
  • 1/3 cup parsley, finely chopped (leave 2 tablespoons for garnishing)

Equipment

  • Baking sheet

Method
 

  1. Pre-heat oven to 375°F.     
  2. In a medium bowl, add and combine ground chicken, shallot, egg, bread crumbs, salt, pepper, pesto and parsley until it’s thoroughly mixed. Avoid over mixing.  
  3. Shape the meat balls to size of golf balls, and place on a cooking sheet covered in foil. You should get about 18-20 meatballs. Bake for about 20-25 minutes, or until the meat is no longer pink in the center. Turn them over after 10 minutes of cooking time to get a crispy coating on the outer surface of the meat balls.
  4. Serve immediately with lemon pesto pasta or spaghetti.

Nutrition

Calories: 54kcalCarbohydrates: 2gProtein: 5gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 172mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 73IUVitamin C: 1mgCalcium: 11mgIron: 1mg

Notes

Store in the refrigerator for up to 3 days. These freeze well in a zip lock bag up to 2 months. 

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