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Chicken Pesto Meatballs

Chicken Pesto Meatballs

iamwinfred
These Chicken Pesto Meatballs are a lighter, flavor-packed alternative to traditional beef meatballs, combining ground chicken with fresh basil pesto, creamy ricotta, and parmesan cheese for an irresistibly tender and juicy bite. Ready in just 35 minutes, they're perfect for busy weeknights and versatile enough to serve over pasta, in sub sandwiches, or as crowd-pleasing appetizers with marinara for dipping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 20 meatballs
Calories 185 kcal

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper or silicone baking mat To prevent sticking
  • Medium cookie scoop or spoon For uniform meatball portioning
  • Large skillet (optional) For pan-frying method
  • Measuring cups and spoons
  • Instant-read thermometer To ensure meatballs reach 165°F (74°C)

Ingredients
  

  • 1.5 lbs ground chicken about 680g
  • 0.5 cup basil pesto 120ml; store-bought or homemade
  • 0.5 cup ricotta cheese about 120g
  • 0.75 cup Italian breadcrumbs about 90g; panko or almond flour can be substituted
  • 0.5 cup parmesan cheese about 50g, freshly grated
  • 2 large eggs
  • 3 cloves garlic minced; fresh preferred over jarred
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes optional
  • 2 tbsp olive oil for cooking

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat. Gather all ingredients and equipment before you begin.
  • Add ground chicken, pesto, ricotta, breadcrumbs, parmesan, eggs, garlic, salt, pepper, oregano, and red pepper flakes to a large bowl. Gently mix with your hands or a wooden spoon until just combined — do not overmix.
  • Using a medium cookie scoop or your hands, portion about 2 tablespoons of mixture per meatball and roll into smooth balls. Place on the prepared baking sheet about 1 inch apart and brush or spray lightly with olive oil.
  • Bake on the middle rack for 18–20 minutes, until golden brown and the internal temperature reaches 165°F (74°C). Rest for 5 minutes before serving.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat and cook meatballs in batches for 3–4 minutes per side until golden, then reduce to medium-low and cook 8–10 more minutes until they reach 165°F (74°C) internally.

Notes

  • Don't skip the ricotta — it adds essential moisture that keeps the chicken from drying out during cooking.
  • Use fresh garlic instead of jarred for the brightest flavor.
  • If the mixture is too sticky to shape, refrigerate for 15–20 minutes before rolling.
  • Keep hands lightly damp when rolling meatballs to prevent sticking.
  • Make all meatballs the same size so they cook at an even rate.
  • Always use an instant-read thermometer — pull them at exactly 165°F to avoid drying out.
  • Storage: refrigerate in an airtight container for up to 4 days, or freeze (cooked or uncooked) for up to 3 months.
  • Reheat from frozen at 350°F for 20–25 minutes, or gently in sauce on the stovetop.
  • For a gluten-free version, substitute breadcrumbs with almond flour or pulsed oats.
  • Variation: tuck a small cube of mozzarella into the center of each meatball before baking for a gooey cheese-stuffed surprise.

Nutrition

Serving: 2meatballsCalories: 185kcalCarbohydrates: 7gProtein: 18gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 420mgPotassium: 320mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 2mgCalcium: 10mgIron: 8mg
Keyword chicken meatballs, chicken pesto meatballs, easy weeknight dinner, meal prep meatballs, pesto pasta
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