Pesto Chicken Meatballs
These pesto chicken meatballs are an easy oven-baked dinner made with ground chicken, basil pesto, and simple seasonings. They're a great option for busy weeknights when you want something flavorful without a long ingredient list.
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A Quick Look at the Recipe
✅ Recipe Name: Pesto Chicken Meatballs
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~280 per serving
🥣 Main Ingredients: Ground chicken, pesto, almond flour, Italian seasoning
📖 Dietary Info: Gluten-free; low-carb
👌 Difficulty: Easy - one bowl, oven baked
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The pesto keeps the meatballs moist while adding plenty of herby flavor, and baking them on a sheet pan keeps cleanup simple. Serve them with extra pesto for dipping, over spaghetti squash, or alongside your favorite vegetables for a flexible meal.
If you enjoy easy baked recipes like this one, you may also like our Baked Haddock Casserole, Greek Stuffed Peppers, or French Onion Chicken that come together quickly.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Pesto Chicken Meatballs:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Pesto Chicken Meatballs:
- Recipe Notes & Tips:
- How to Store:
- Pesto Chicken Meatballs FAQs:
- More Easy Dinner Recipes You'll Love
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- Pesto Chicken Meatballs
Why You'll Love these Pesto Chicken Meatballs:
Easy oven-baked recipe: No stovetop cooking required, making cleanup simple.
Moist and flavorful: The pesto keeps the meatballs tender while adding herby flavor.
Gluten-free option: Almond flour acts as a simple binder without breadcrumbs.
Versatile serving options: Enjoy them as a main dish, appetizer, or protein add-in.
Great for weeknights: Minimal prep and a short bake time make these easy to fit into busy schedules.
Key Ingredients:
- ground chicken. Use fresh ground chicken breast or a blend of breast and thigh for moisture and flavor. Avoid over mixing to keep the meatballs tender.
- pesto. Store-bought or Homemade Cilantro Pesto both work, look for pesto made with olive oil, basil, Parmesan, and garlic for the best flavor.
- almond flour. Keeps the recipe gluten-free and adds light texture. You can substitute with oat flour if preferred.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it dairy-free: Use a dairy-free pesto or homemade pesto without cheese.
- Use a different binder: Swap the almond flour for oat flour or gluten-free breadcrumbs if preferred.
- Try a different protein: Ground turkey works well in place of ground chicken with no other changes.
- Add extra flavor: Mix in a small amount of minced garlic or red pepper flakes for more depth.
- Change how you serve them: Serve as an appetizer with pesto for dipping, or pair with vegetables or squash for a complete meal.
How to Make Pesto Chicken Meatballs:
- Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, add the ground chicken, pesto, almond flour, Italian seasoning, salt, and pepper. Gently mix until just combined, avoid over mixing to keep the meatballs tender.
- Using a cookie scoop or your hands, portion the mixture into 1½-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake for 18-20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.
- Remove from the oven and let rest for 2-3 minutes before serving.
- Serve warm with extra pesto for dipping or alongside vegetables or spaghetti squash.
Recipe Notes & Tips:
- Don't over mix the meat: Gently mixing keeps the meatballs tender and prevents a dense texture.
- Use a scoop for even cooking: A cookie scoop helps ensure all meatballs are the same size and bake evenly.
- Check temperature, not color: Ground chicken should reach 165°F to be fully cooked, even if the outside looks lightly golden.
- Let them rest briefly: A short rest after baking helps the juices redistribute.
- Serving suggestions: Serve with Pesto Tortellini or pair with Pesto Zucchini Noodles for a flexible main dish.
How to Store:
Refrigerator: Store cooked meatballs in an airtight container for up to 4 days.
Freezer: Freeze cooled meatballs in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a skillet over medium-low heat or bake at 350°F for 10-12 minutes. Add a little pesto or olive oil to keep them moist.
Pesto Chicken Meatballs FAQs:
Yes. Pesto chicken meatballs are gluten-free when made with almond flour and a gluten-free pesto.
To keep pesto chicken meatballs moist, avoid over mixing the meat and bake just until they reach an internal temperature of 165°F.
Pesto chicken meatballs can be made ahead and stored in the refrigerator for several days or frozen for longer storage.
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Pesto Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ¼ cup pesto
- ¼ cup almond flour
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, add the ground chicken, pesto, almond flour, Italian seasoning, salt, and pepper. Gently mix until just combined, avoid over mixing to keep the meatballs tender.
- Using a cookie scoop or your hands, portion the mixture into 1½-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake for 18-20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.
- Remove from the oven and let rest for 2-3 minutes before serving.
- Serve warm with extra pesto for dipping or alongside vegetables or spaghetti squash.
Nutrition
Notes
- Don't over mix the meat: Gently mixing keeps the meatballs tender and prevents a dense texture.
- Use a scoop for even cooking: A cookie scoop helps ensure all meatballs are the same size and bake evenly.
- Check temperature, not color: Ground chicken should reach 165°F to be fully cooked, even if the outside looks lightly golden.
- Let them rest briefly: A short rest after baking helps the juices redistribute.
- Serving suggestions: Serve with Pesto Tortellini or pair with Pesto Zucchini Noodles for a flexible main dish.
These meatballs are a new Favorite and very easy to make. They are perfect with spaghetti squash or regular pasta. Highly recommend this site and this recipe!!