Chicken Pesto Meatballs
These juicy chicken pesto meatballs are bursting with flavor and perfect for any occasion, from weeknight dinners to special gatherings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts (ground) Opt for organic chicken for a healthier twist.
- 1 cup fresh basil leaves Feel free to substitute with spinach if needed.
- 3 cloves garlic Minced, for aromatic goodness.
- ½ cup freshly grated Parmesan cheese Consider using Pecorino cheese for a sharper taste.
- ¼ cup pine nuts Lightly toasted; walnuts can be a substitute.
- ½ cup panko breadcrumbs Provides a light and crispy texture.
- 1 large egg Acts as a binder for the mixture.
- 2 tbsp extra virgin olive oil Enhances flavor and moisture.
- Salt and pepper To taste.
- Your favorite pasta sauce To serve with the meatballs.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground chicken, minced garlic, grated Parmesan cheese, breadcrumbs, egg, and a generous pinch of salt and pepper.
- In a food processor, pulse the fresh basil leaves, pine nuts (or walnuts), and olive oil until smooth.
- Add the basil pesto to the chicken mixture and mix thoroughly.
- With wet hands, form the mixture into golf-ball-sized meatballs.
Cooking
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until cooked through and golden brown.
Serving
- Serve these meatballs with your preferred pasta sauce.
Notes
For extra flavor, add a dash of red pepper flakes. You can prepare the meatball mixture ahead of time and store it in the fridge for up to 24 hours before baking. Experiment with different herbs in the pesto.