Description
These Pesto Chicken Meatballs are a flavorful and easy-to-make meal perfect for weeknight dinners. Juicy ground chicken mixed with aromatic pesto, Italian seasoning, and tender panko creates tender meatballs pan-fried to golden perfection. Served alongside cooked pasta, fresh grape tomatoes, and a sprinkle of Parmesan cheese, this dish combines vibrant Italian flavors in a quick 30-minute recipe.
Ingredients
Meatball Ingredients
- 1 lb ground chicken
- 1/4 cup white onion, grated
- 1 tsp garlic paste
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/2 cup Panko bread crumbs (store-bought or homemade)
- 1/3 cup pesto
- 1 egg
Cooking Ingredients
- 1 tbsp olive oil
To Serve
- 2 cups cooked pasta
- 1 cup grape tomatoes
- 3 tbsp Parmesan cheese (more or less, to taste)
Instructions
- Season the meat: Add the ground chicken to a large mixing bowl along with the grated onion, garlic paste, salt, black pepper, and Italian seasoning. Stir well to evenly distribute the seasonings throughout the meat.
- Mix meatball ingredients: Add the Panko bread crumbs, pesto, and egg to the seasoned ground chicken mixture. Mix thoroughly until all ingredients are well combined to form a uniform meatball mixture.
- Form meatballs: Use a medium cookie scoop to portion out the meatball mixture. With clean hands, roll each portion into tight, smooth balls ensuring they hold together well.
- Heat the skillet: Place a large skillet over medium-high heat and add 1 tablespoon of olive oil, allowing it to heat until shimmering but not smoking.
- Cook the meatballs: Arrange the formed meatballs in a single layer in the hot skillet. Cook them for 10 to 12 minutes total, frequently flipping to brown all sides evenly. The meatballs are done when they reach an internal temperature of 165ºF, ensuring they are safely cooked through and juicy inside.
- Serve: Serve the warm meatballs alongside 2 cups of cooked pasta and fresh grape tomatoes. Top everything with 3 tablespoons of Parmesan cheese (adjust quantity to taste) and enjoy this flavorful Italian-inspired meal.
Notes
- Make sure to cook meatballs to an internal temperature of 165ºF for food safety.
- Pesto adds great flavor, but feel free to use homemade or store-bought varieties depending on preference.
- Use freshly grated Parmesan cheese for the best taste and texture.
- If you don’t have panko, regular bread crumbs can be substituted but will change the texture slightly.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
