By The recipe Sunday was chicken pesto meatballs from a Cookie and Kate post. Ground chicken mixed with breadcrumbs, egg, parmesan, and a generous spoonful of homemade pesto from the freezer cubes. Rolled and baked. Served over pasta with marinara.
The recipe is below.
Chicken Pesto Meatballs
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 6 (about 24 meatballs)
Ingredients
- 1 1/2 lbs ground chicken
- 1/3 cup basil pesto (store-bought or homemade)
- 1/3 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil (for pan, if skillet method)
Instructions
- Preheat oven. Heat oven to 400°F. Line a large rimmed baking sheet with parchment paper or lightly grease it with cooking spray.
- Mix the meatball base. In a large bowl, combine ground chicken, pesto, breadcrumbs, Parmesan, beaten egg, garlic, salt, pepper, and red pepper flakes if using. Mix gently with your hands or a fork until just combined — don’t overwork the mixture or the meatballs will be dense.
- Form the meatballs. Using a tablespoon or small cookie scoop, portion the mixture into balls roughly 1 1/2 inches in diameter (about 24 total). Place them evenly spaced on the prepared baking sheet.
- Bake. Bake for 18—22 minutes, until the meatballs are cooked through and lightly golden on the outside. Internal temperature should reach 165°F.
- Serve or freeze. Serve immediately over pasta, zucchini noodles, or with marinara for dipping. To freeze: let meatballs cool completely on the baking sheet, then transfer to a zip-top freezer bag or airtight container. Freeze for up to 3 months. Reheat from frozen at 350°F for 15—18 minutes, or microwave in 60-second intervals until warmed through.
Nutrition (per serving)
Calories: 265 | Protein: 28g | Fat: 14g | Carbs: 7g | Fiber: 0g | Sodium: 420mg