Indulge in a tantalizing twist to the classic meatball recipe with these delectable Chicken Pesto Meatballs. Bursting with flavor and easy to make, these meatballs are a delightful combination of ground chicken, aromatic shallots, crunchy panko breadcrumbs, savory Parmesan cheese, and vibrant basil pesto. Whether served as a hearty main course or a scrumptious appetizer, these meatballs are sure to become a favorite in your household!
In our cozy household, these Chicken Pesto Meatballs have become nothing short of a sensation. It all started with a simple experiment in the kitchen one weekend. I decided to deviate from the usual beef meatballs and opted for a lighter alternative using ground chicken and our favorite pesto sauce. The result? An instant hit! From that day on, these meatballs have been a staple at our family gatherings, potlucks, and even weeknight dinners. My husband, who is usually skeptical of anything other than traditional Italian meatballs, couldn’t get enough of these. The savory aroma wafting through the kitchen as they bake in the oven is enough to make everyone’s mouths water. The best part? They’re incredibly versatile. We’ve enjoyed them nestled in a bed of pasta, atop a vibrant salad, or simply on their own as a flavorful snack. These Chicken Pesto Meatballs aren’t just a recipe; they’re a testament to the joy of culinary experimentation and the magic of a dish that brings loved ones together.
Why This Chicken Pesto Meatballs Recipe Will Become Your New Favorite!
- A delightful twist on traditional meatballs, featuring ground chicken and basil pesto for a burst of fresh flavor.
- Perfectly seasoned with shallots, Parmesan cheese, and a hint of black pepper for depth of taste.
- Versatile and easy to customize—serve them with pasta, on sandwiches, or as a standalone appetizer.
- Simple to make with everyday ingredients, making them ideal for busy weeknights or entertaining guests.
- Baked to perfection in the oven, resulting in juicy, tender meatballs with a golden crust.
Ingredients:
- 450 grams (1 lb) ground chicken
- 1 shallot, finely minced
- 60 grams (1/2 cup) panko breadcrumbs
- 30 grams (1/4 cup) grated Parmesan cheese
- 60 grams (1/4 cup) basil pesto (fresh or store-bought)
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with a silicone baking mat or parchment paper and set aside.
- In a medium mixing bowl, combine the ground chicken, minced shallot, panko breadcrumbs, grated Parmesan cheese, basil pesto, egg, salt, and black pepper. Mix until well combined.
- Roll the mixture into balls, approximately 1 1/2 inches in diameter, and place them onto the prepared baking sheet.
- Lightly spray the meatballs with oil (such as pure avocado oil) to help them brown in the oven.
- Bake in the preheated oven for 20-25 minutes or until the meatballs reach an internal temperature of 165°F (75°C).
- Once cooked, remove from the oven and serve hot with your favorite pasta dish, salad, or as a flavorful appetizer.
Notes:
- For extra flavor, consider using homemade basil pesto, but store-bought works just as well.
- Feel free to customize the recipe by adding your favorite herbs or spices to the meatball mixture.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for future use.
