I’m sharing my Chicken Meatball Recipe that uses a clever pesto-folding trick and a pantry shortcut to get dinner on the table in 30 minutes.
I never expected ground chicken to steal the show, but these Chicken Meatball Recipe moments keep popping into my head. I fold in basil pesto and somehow they turn out juicy, bright, and borderline addictive, like they know a secret I dont.
They work perfect as a quick Meatballs With Pesto Sauce for guests or just something weirdly satisfying for a messy weeknight. I screwed up the first try and learned a couple tricks that actually matter, so now they come together fast and people always ask what I did different.
Try them and see which detail makes you go huh.
Ingredients
- Ground chicken: Lean, high in protein, mild flavor that keeps meatballs tender and light.
- Basil pesto: Rich in healthy fats, herbs add flavor and a savory, nutty punch.
- Panko breadcrumbs: Adds crunch and help bind, mostly carbs, low fiber unless whole grain.
- Parmesan cheese: Salty umami hit, adds calcium and protein, but fairly high in sodium.
- Egg: Binds ingredients, gives protein and moisture, helps meatballs stay juicy.
- Garlic: Pungent low calorie, brings savory bite and bright aroma to the mix.
- Olive oil: For frying or coating, adds monounsaturated fats and a silky mouthfeel.
- Red pepper flakes: Optional, adds heat not sweetness, just a little spicy kick.
Ingredient Quantities
- 1 pound (450 g) ground chicken
- 1/3 cup basil pesto
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 clove garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes optional
How to Make this
1. Preheat a large skillet over medium heat and set a plate lined with paper towels nearby; if you prefer baking, preheat oven to 400F and line a baking sheet with parchment.
2. In a big bowl combine 1 pound ground chicken, 1/3 cup basil pesto, 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan, 1 large egg, 1 minced garlic clove, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat.
3. Mix gently with your hands or a fork until just combined; don’t overmix or the meatballs get tough.
4. Wet your hands slightly and form mixture into small golf ball sized meatballs, about 1 to 1 1/2 inches; you should get roughly 14 to 18 meatballs.
5. If you have time, chill the formed meatballs 10 minutes in the fridge so they hold together better, but you can cook them right away too.
6. Add 1 tablespoon olive oil to the preheated skillet, then arrange meatballs in a single layer without crowding; cook 2 to 3 minutes per side until nicely browned.
7. Lower heat to medium low, cover for a few minutes and keep turning occasionally so they cook evenly; total stove top time is about 10 to 12 minutes until internal temp hits 165F and juices run clear.
8. If baking, place meatballs on the prepared sheet and bake 15 to 18 minutes until cooked through and golden.
9. Let meatballs rest 2 to 3 minutes before serving so they stay juicy; serve with extra pesto or over pasta, and sprinkle extra Parmesan on top.
Equipment Needed
1. Large skillet for browning, or a rimmed baking sheet with parchment if you bake
2. Large mixing bowl big enough to hold everything
3. Measuring cups and measuring spoons
4. Fork or wooden spoon (or lightly wet hands for mixing and shaping)
5. Plate and paper towels for resting/draining
6. Silicone spatula or tongs for turning the meatballs
7. Instant read thermometer to check they hit 165F
8. Cooling rack or extra plate to let meatballs rest
FAQ
Chicken Pesto Meatballs Recipe Substitutions and Variations
- Ground chicken: swap with ground turkey, ground pork, or a mix with Italian sausage for more flavor
- Basil pesto: use sun dried tomato pesto, spinach pesto, or just mix chopped fresh basil with extra olive oil and a squeeze of lemon
- Panko breadcrumbs: replace with regular breadcrumbs, crushed crackers, or almond flour for a gluten free option
- Parmesan cheese: try Pecorino Romano, grated Asiago, or nutritional yeast if you want a dairy free twist
Pro Tips
– Chill the formed balls longer than you think, even a few hours or overnight if you can, they hold together way better and taste deeper after resting. Dont cook them straight out of the fridge ice cold either let them warm up a little so they cook evenly.
– Keep your hands wet while shaping and mix as little as possible, overworking the meat makes the texture tough. If the mix feels too sloppy add a bit more panko, little by little, dont dump it all at once.
– For extra crispness when baking put them on a wire rack over the sheet so air circulates, or if pan frying tilt the pan and spoon hot oil over the tops for quick browning. Dont overcrowd the pan or the temp will drop and they steam not brown.
– Use an instant read thermometer to hit a safe temp without guessing, and let them rest a couple minutes after cooking so the juices settle, otherwise they dry out when you cut into them.
Chicken Pesto Meatballs Recipe
I’m sharing my Chicken Meatball Recipe that uses a clever pesto-folding trick and a pantry shortcut to get dinner on the table in 30 minutes.
4
servings
433
kcal
Equipment: 1. Large skillet for browning, or a rimmed baking sheet with parchment if you bake
2. Large mixing bowl big enough to hold everything
3. Measuring cups and measuring spoons
4. Fork or wooden spoon (or lightly wet hands for mixing and shaping)
5. Plate and paper towels for resting/draining
6. Silicone spatula or tongs for turning the meatballs
7. Instant read thermometer to check they hit 165F
8. Cooling rack or extra plate to let meatballs rest
Ingredients
1 pound (450 g) ground chicken
1/3 cup basil pesto
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
1 clove garlic minced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1/4 teaspoon red pepper flakes optional
Directions
- Preheat a large skillet over medium heat and set a plate lined with paper towels nearby; if you prefer baking, preheat oven to 400F and line a baking sheet with parchment.
- In a big bowl combine 1 pound ground chicken, 1/3 cup basil pesto, 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan, 1 large egg, 1 minced garlic clove, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat.
- Mix gently with your hands or a fork until just combined; don't overmix or the meatballs get tough.
- Wet your hands slightly and form mixture into small golf ball sized meatballs, about 1 to 1 1/2 inches; you should get roughly 14 to 18 meatballs.
- If you have time, chill the formed meatballs 10 minutes in the fridge so they hold together better, but you can cook them right away too.
- Add 1 tablespoon olive oil to the preheated skillet, then arrange meatballs in a single layer without crowding; cook 2 to 3 minutes per side until nicely browned.
- Lower heat to medium low, cover for a few minutes and keep turning occasionally so they cook evenly; total stove top time is about 10 to 12 minutes until internal temp hits 165F and juices run clear.
- If baking, place meatballs on the prepared sheet and bake 15 to 18 minutes until cooked through and golden.
- Let meatballs rest 2 to 3 minutes before serving so they stay juicy; serve with extra pesto or over pasta, and sprinkle extra Parmesan on top.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 163g
- Total number of serves: 4
- Calories: 433kcal
- Fat: 34.7g
- Saturated Fat: 6g
- Trans Fat: 0.05g
- Polyunsaturated: 3.6g
- Monounsaturated: 25.1g
- Cholesterol: 142mg
- Sodium: 524mg
- Potassium: 298mg
- Carbohydrates: 7.5g
- Fiber: 0.75g
- Sugar: 0.4g
- Protein: 25.4g
- Vitamin A: 193IU
- Vitamin C: 1.3mg
- Calcium: 108mg
- Iron: 1.7mg
