Chicken Pesto Meatballs
Published May 21, 2024
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ cup homemade or store-bought pesto, plus more for serving
½ cup panko bread crumbs
1 large egg
Salt and black pepper
Red-pepper flakes
1 pound ground chicken
½ cup grated Parmesan
Nutritional analysis per serving
3 grams carbs; 43 milligrams cholesterol; 120 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 220 milligrams sodium; 8 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees.
- 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.
- 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.
- Step 4
Serve with extra pesto sauce on the side or with pesto-coated pasta.
Alternatively, pan-fry meatballs over medium heat on the stovetop in a little oil until golden brown.
Private Notes
Comments
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!
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.
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?
Made the recipe as written and they were amazing. Super easy, too.
Outstanding. Delicious and super-quick (assuming you’re using leftover pesto). I considered omitting the half cup of cheese since the pesto is full of cheese but decided not to make any modifications since it was my first time with this recipe - and it did not not seem too cheesy or too salty to me. I served with rice and salad because that’s what I had on hand and it was an incredibly satisfying, balanced weeknight meal.
Delicious! I accidentally took these waayy past an internal temp of 165 and they were still so juicy, even reheated the next day. Will be adding these to my meal prep rotation!