Baked Chicken Pesto Meatballs
Mouthwatering Baked Chicken Pesto Meatballs made with tender ground chicken, garlicky basil pesto, fresh veggies and parmesan cheese. Juicy, flavorful and make the perfect weeknight meal served over pasta or with rice!
Servings: 6
Ingredients
- 1 lb ground chicken
- 1 cup grated zucchini
- 1 medium carrot grated
- 1/4 cup basil pesto
- 1 large egg
- 1/3 cup breadcrumbs
- 2 Tbsp grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
Instructions
- Prepare the veggies. Grate the zucchini and carrots using a box grater. Gently pat the zucchini dry with a paper towel to soak up some of the liquid.
- Mix together the ingredients. In a large mixing bowl, combine ground chicken, egg, grated carrots and zucchini, basil pesto, breadcrumbs, parmesan cheese, and seasonings. Mix the meatball ingredients together using a spatula or your hands until all combined.
- Make the meatballs. Using a small to medium cookie scoop (I used this 1.2 tablespoon size scoop), make 2-inch sized balls (golf ball size) from the meatball mixture and place on a prepared baking sheet lined with parchment paper (or sprayed with non-stick spray) in a single layer. You should get about 22 meatballs.
- Bake. Pop the sheet pan in the oven at 375 degrees F and bake for about 12 to 14 minutes, until the tops are golden brown and cooked through. Meatballs should have an internal temp of 165 degrees F when inserting a meat thermometer.
- Serve. Serve the pesto meatballs immediately as is or toss them with some leftover pesto or simple tomato sauce with pasta noodles.
Nutrition
Serving: 4meatballs | Calories: 208kcal | Carbohydrates: 9.5g | Protein: 23.7g | Fat: 7.3g | Saturated Fat: 2.8g | Cholesterol: 127mg | Sodium: 524.1mg | Fiber: 1g | Sugar: 0.8g