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.

Preheat oven to 400F and line a baking sheet with parchment paper or foil coated with cooking spray.

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.

Roll the mixture into about 20 meatballs. Depending how big/small you shape your meatballs, quantity and cook time may vary.

Bake meatballs for 20 minutes, until lightly golden brown, and a meat thermometers reads an internal temperature of at least 165F.

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.