These pesto chicken meatballs are tender, flavorful, and made with ground chicken, basil pesto, parmesan cheese, garlic, and fresh lemon zest. They're easy enough for a weeknight dinner, but still feel fresh, bright, and a little elevated.
The pesto adds so much flavor with very little effort, while the panko breadcrumbs and egg help keep the meatballs tender. Serve them with pasta, over rice, with roasted vegetables, or tucked into a sandwich for an easy dinner that works in so many ways.
As a cookbook author and professional recipe developer, I love recipes like this because they use a short ingredient list in a really smart way. The pesto does most of the heavy lifting, so you get juicy, flavorful chicken meatballs without needing a complicated sauce or tons of prep.
If you're looking for more meatball recipes, check out our: Greek Chicken Meatballs, Marry Me Chicken Meatballs, and Asian Pork Meatballs.
Jump to:
- Why You'll Love This Recipe
- Ingredients
- How to Make Pesto Chicken Meatballs
- Tina's Tips for the Best Chicken Meatballs
- Substitutions and Variations
- Can I Use Store-Bought Pesto?
- Can I Bake These Without Searing?
- How to Keep Chicken Meatballs Tender
- Storage and Reheating
- Frequently Asked Questions
- What to Serve with Pesto Chicken Meatballs
- Pesto Chicken Meatballs
Why You'll Love This Recipe
- Weeknight-friendly: Ready in about 30 minutes.
- Easy dinner: Simple ingredients and minimal prep.
- Full of flavor: Made with pesto, garlic, parmesan, and lemon zest.
- Great for meal prep: Use them in pasta, bowls, salads, or sandwiches.
- High-protein: A satisfying dinner made with ground chicken.
Ingredients
- Ground chicken: The base of the meatballs. Ground chicken keeps them light, tender, and high in protein.
- Pesto: Adds basil, garlic, olive oil, and parmesan flavor all in one ingredient.
- Panko breadcrumbs: Help bind the meatballs and keep the texture tender.
- Egg: Helps hold the meatballs together.
- Lemon zest: Brightens the meatballs and pairs perfectly with pesto.
- Parmesan cheese: Adds salty, savory flavor.
- Olive oil: Used to sear the meatballs before baking.
How to Make Pesto Chicken Meatballs
Mix the Meatballs
Preheat the oven to 400°F.
In a large bowl, combine the ground chicken, pesto, panko breadcrumbs, egg, salt, black pepper, garlic, lemon zest, and parmesan cheese.
Mix gently until just combined. Do not overmix, or the meatballs can become tough.
Shape the Meatballs
Roll the mixture into 1-inch meatballs.
If the mixture feels sticky, lightly wet your hands before rolling.
Sear the Meatballs
Heat olive oil in a large oven-safe skillet over medium heat.
Add the meatballs in a single layer and sear for 2-3 minutes per side, until lightly golden.
Bake the Meatballs
Transfer the skillet to the oven and bake for 10-12 minutes, until the meatballs are cooked through and reach an internal temperature of 165°F.
Serve immediately with pasta, rice, roasted vegetables, salad, or your favorite sauce.
Tina's Tips for the Best Chicken Meatballs
- Do not overmix: Mix just until combined to keep the meatballs tender.
- Use a cookie scoop: This helps keep the meatballs the same size so they cook evenly.
- Wet your hands: Ground chicken can be sticky, so lightly wet hands make rolling easier.
- Sear before baking: This adds flavor and gives the meatballs a golden exterior.
- Check the temperature: Chicken meatballs should reach 165°F in the center.
Substitutions and Variations
- Use ground turkey instead of ground chicken.
- Use homemade or store-bought pesto.
- Swap panko for Italian breadcrumbs.
- Add extra parmesan for a more savory flavor.
- Serve with marinara sauce for an Italian-inspired dinner.
- Make smaller meatballs for appetizers or meal prep bowls.
- Add a drizzle of extra pesto before serving.
Can I Use Store-Bought Pesto?
Yes. Store-bought pesto works really well in this recipe and keeps the prep simple.
Because pesto is a main flavor in these chicken meatballs, use one you really like. A basil pesto with good olive oil, parmesan, garlic, and plenty of fresh flavor will give you the best result.
If you want to use homemade pesto, check out our Lemon Pesto, Spinach Pesto, Walnut Pesto, or Pesto di Zucchini.
Can I Bake These Without Searing?
Yes, you can bake these chicken meatballs without searing, but they will have less color and slightly less flavor.
To bake only, place the meatballs on a parchment-lined baking sheet and bake at 400°F for about 15-18 minutes, or until they reach 165°F. For the best flavor and texture, I prefer searing them first and finishing them in the oven.
How to Keep Chicken Meatballs Tender
- Ground chicken is lean, so it is important not to overmix or overcook the meatballs. The pesto, egg, and panko breadcrumbs help keep the texture moist and tender.
- For the best result, mix the ingredients gently and cook just until the meatballs reach 165°F.
Storage and Reheating
- Store leftover pesto chicken meatballs in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave, in a skillet over low heat, or in a 350°F oven until warmed through.
- You can also freeze the cooked meatballs for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Yes. Ground turkey works well in this recipe and can be used as a 1:1 substitute.
Yes. You can mix and roll the meatballs ahead of time, then store them covered in the refrigerator until ready to cook.
These meatballs are great with extra pesto, marinara sauce, lemon butter sauce, or a simple parmesan cream sauce.
What to Serve with Pesto Chicken Meatballs
Pesto Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ½ cup pesto
- â…“ cup panko breadcrumbs
- 1 large egg
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 1 teaspoon lemon zest
- 2 tablespoons grated parmesan
- 2 tablespoons olive oil
Instructions
- Preheat oven: Preheat oven to 400°F.
- Mix: In a large bowl, combine ground chicken, pesto, panko, egg, salt, pepper, garlic, lemon zest, and parmesan. Mix gently until just combined, do not overmix.
- Shape: Roll into 1-inch meatballs.
- Sear: Heat olive oil in a large oven-safe skillet over medium heat. Add meatballs in a single layer and sear for 2-3 minutes per side, until lightly golden.
- Bake: Transfer skillet to the oven and bake for 10-12 minutes, until internal temperature reaches 165°F.
- Serve: Serve immediately.
Did You Make This Recipe?
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