Go Back
–+ servings
Print Recipe
No ratings yet

Chicken Pesto Meatballs

These chicken pesto meatballs are so juicy and tender, with lots of flavour from the fresh basil garlic pesto.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 20 meatballs
Calories: 54kcal
Author: Rose

Equipment

  • Baking sheet

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)

Instructions

  • Pre-heat oven to 375°F.     
  • 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.  
  • 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.
  • Serve immediately with lemon pesto pasta or spaghetti.

Notes

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

Nutrition

Calories: 54kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 172mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg