Chicken Pesto Meatballs

By Dan Pelosi

Published May 22, 2024

Chicken Pesto Meatballs
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(2,147)
Comments
Read comments

Simply adding pesto to chicken meatballs is a quick, easy way to infuse them with complex flavor while providing enough fat to ensure they are moist and juicy. With few ingredients, these meatballs come together fast and work well with any kind of pesto, whether homemade or store-bought. These meatballs can be eaten on their own, make a great addition to any plate and are the perfect companion to pesto pasta, of course.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:15 Meatballs
  • ¾cup homemade or store-bought pesto, plus more for serving
  • ½cup panko bread crumbs 
  • 1large egg
  • Salt and black pepper 
  • Red-pepper flakes 
  • 1pound ground chicken 
  • ½cup grated Parmesan 
Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat the oven to 400 degrees.

  2. Step 2

    Add pesto, panko, egg, 1 teaspoon salt, 1 teaspoon black pepper and a pinch of red pepper to a bowl and mix to combine, ensuring the panko is fully moistened. Add chicken and cheese and mix until just combined, being careful not to overmix.

  3. Step 3

    Form the meat mixture into 15 small balls (about 2 tablespoons each) and place onto a baking sheet. Bake meatballs for 10 minutes. Remove from the oven and let rest for 5 minutes.

  4. Step 4

    Serve with extra pesto sauce on the side or with pesto-coated pasta.

Tip
  • Alternatively, pan-fry meatballs over medium heat on the stovetop in a little oil until golden brown.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,147 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

CJ

Just coming back to let you know that I made a double batch last week and froze them raw on a cookie sheet before adding to freezer bags. Last night I removed 4 and cooked them from frozen in the air fryer for 15 min and they were perfect!

Cbederka

Absolutely delicious and so easy. Used ground turkey because that is what we always have on hand. If ever there was a use for Costco pesto, this is it. Served on a spinach salad with tomato and fresh mozzarella with a little drizzle of pesto thinned with a bit of olive oil (also Costco brand). Will definitely make again.

Coriander

These were delicious! I’m thinking of flattening them out a bit next time and using them for chicken caprese sliders, or maybe burgers if I make them bigger - has anyone tried making them as burgers? Any tips?

rachel

Loved these - used half a cup of pesto and slightly more panko bc my mixture was v wet. Simmered them in a quick tomato sauce on the stove and made meatball subs. Exceptional (and mighty fine leftovers)

Craig Buridick

Fabulous. Simple to make, but seriously tasty

Liana

If using the Costco pesto, trust me you don’t need to add salt or Parmesan. It’s salty enough!

Private comments are only visible to you.

Credits

By Dan Pelosi

Recipe Tags

or to save this recipe.