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Chicken Pesto Meatballs
This oven-baked chicken pesto meatball recipe is quick and easy, ready in about 30 minutes. Packed with flavor, they're perfect for meal prep or served over pasta for a delicious weeknight dinner! These pesto chicken meatballs are a delicious twist on stand meatballs. Packed with herby flavor, they're the perfect balance of savory and aromatic. They're great served on their own, with pasta, stuffed in a pita, or topped on a rice bowl.
Ingredients
Instructions
- Step 1
Start by blending the dairy-free pesto ingredients together in a food processor. Taste and adjust seasoning, if needed, then transfer to a large mixing bowl.
- Step 2
Preheat oven to 400F and line a baking sheet with parchment paper or foil coated with cooking spray.
- Step 3
To a second mixing bowl, add the chicken meatball ingredients. Using wet hands, mix everything together until just combined, being careful not to over mix.
- Step 4
Roll the mixture into about 20 meatballs. Depending how big/small you shape your meatballs, quantity and cook time may vary.
- Step 5
Bake meatballs for 20 minutes, until lightly golden brown, and a meat thermometers reads an internal temperature of at least 165F.
- Step 6
Remove the cooked meatballs from the oven, let cool slightly, then toss with prepared pesto sauce. Serve immediately as is, over your favorite pasta, wrapped in a pita, or in a rice bowl.
Tips & Tricks
Per serving
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