20 Minute Chicken Pesto Meatballs Recipe That Everyone Will Love

Chicken meatballs are a quick and tasty way to enjoy a protein-packed meal without spending hours in the kitchen. When combined with fresh pesto, these meatballs become a flavorful dish that feels indulgent but is actually healthy. Whether you want a simple snack, a hearty salad topping, or a filling for sandwiches, these chicken pesto meatballs fit the bill perfectly. They come together in just 20 minutes and offer endless versatility for your weekly meal plan.

Why Chicken Pesto Meatballs Are a Must-Try

These meatballs stand out because they combine juicy ground chicken with the bright, herbaceous flavor of pesto. Unlike heavier beef or pork meatballs, chicken keeps the dish light while still delivering plenty of protein. The parmesan adds a subtle nuttiness and richness, while breadcrumbs or almond flour help bind everything together for the perfect texture.

The best part is how versatile these meatballs are. You can:

• Serve them over a crisp green salad for a light lunch

• Stuff them into a sandwich with fresh mozzarella and tomatoes

• Toss them with pasta and a squeeze of lemon for a quick dinner

• Enjoy them as a snack dipped in extra pesto or olive oil

  
  

This recipe is ideal for busy people who want a healthy meal without complicated steps or long cooking times.

Ingredients You’ll Need

• 1 lb ground chicken

• 1/3 cup pesto (store-bought or homemade)

• 1/4 cup grated parmesan cheese

• 1/3 cup breadcrumbs or almond flour for a low-carb option

• 1 egg

• 2 cloves garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

  
  

These simple ingredients come together to create a dish full of fresh, vibrant flavors. Using quality pesto makes a big difference, so if you have time, try making your own with fresh basil, pine nuts, garlic, olive oil, and parmesan.

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.

2. Mix the ingredients in a large bowl. Combine ground chicken, pesto, parmesan, breadcrumbs (or almond flour), egg, minced garlic, salt, and pepper. Stir gently until everything is just combined. Avoid overmixing to keep the meatballs tender.

3. Form the meatballs by rolling the mixture into balls about 1 to 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.

4. Bake for 25 to 35 minutes until the meatballs turn golden brown and reach an internal temperature of 165°F (74°C). This ensures they are fully cooked and juicy inside.

5. Optional finishing touches: Toss the cooked meatballs in extra pesto or drizzle with olive oil and a squeeze of fresh lemon juice for added brightness.

   
   

These meatballs can be served immediately or stored in the fridge for up to 3 days. They also freeze well, making them a great option for meal prep.

Creative Ways to Enjoy Chicken Pesto Meatballs

Once you have these meatballs ready, the possibilities are endless. Here are some ideas to inspire your next meal:

• Pesto Meatball Salad: Toss mixed greens, cherry tomatoes, cucumber, and red onion with a light vinaigrette. Top with warm chicken pesto meatballs for a satisfying lunch.

• Italian Meatball Sandwich: Layer meatballs on a toasted baguette or ciabatta roll with fresh mozzarella, sliced tomatoes, and a handful of arugula. Add a drizzle of balsamic glaze for extra flavor.

• Pasta with Meatballs: Cook your favorite pasta and toss it with lemon zest, olive oil, and fresh herbs. Add the meatballs on top for a quick and delicious dinner.

• Snack Time: Serve meatballs with toothpicks alongside a bowl of extra pesto or marinara sauce for dipping. Perfect for parties or a protein-rich snack.

  
  

Tips for Perfect Meatballs Every Time

• Use fresh pesto if possible. It makes a noticeable difference in flavor compared to store-bought versions.

• Don’t overwork the meat mixture. Mix just until combined to keep the meatballs tender.

• If you prefer a crispier exterior, broil the meatballs for the last 2-3 minutes of baking.

• For a low-carb version, swap breadcrumbs for almond flour or crushed pork rinds.

• Let the meatballs rest for a few minutes after baking to allow juices to redistribute.

  
  

Final Thoughts