Pesto Chicken Meatballs
These pesto chicken meatballs are an easy oven-baked dinner made with ground chicken, basil pesto, and simple seasonings.
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.
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.
