Description
These Chicken Pesto Meatballs are a flavorful and healthy twist on traditional meatballs, combining ground chicken with fresh basil pesto, parmesan, and aromatic shallots. Baked to perfection, they offer a juicy, tender bite that's perfect served alongside pasta or steamed vegetables for a quick and satisfying meal.
Ingredients
Meatball Ingredients
- 1 pound ground chicken
- 1 shallot, minced
- ¾ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup basil pesto (fresh or store-bought)
- 1 egg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
- Mix ingredients: In a medium-sized mixing bowl, combine the ground chicken, minced shallot, panko breadcrumbs, grated parmesan, basil pesto, egg, salt, and black pepper. Use a spatula or clean hands to mix everything together until fully combined.
- Form meatballs: Roll the mixture into meatballs approximately 1½ inches in diameter. Place them evenly spaced on the prepared baking sheet. Lightly spray the meatballs with oil, preferably pure avocado oil, to help them brown while baking.
- Bake the meatballs: Bake in the preheated oven for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) and the meatballs are cooked through.
- Serve: Remove from oven and serve warm. These meatballs pair wonderfully with your favorite pasta or steamed vegetables for a nutritious and delicious meal.
Notes
- Ensure meatballs are uniform in size for even cooking.
- Use fresh pesto if possible for the brightest flavor, but store-bought works well too.
- Check internal temperature with a meat thermometer to guarantee safety and juiciness.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
- To make gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.
