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.

Author: The Urben Life

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 20 meatballs

Calories: 56 kcal per serving

Ingredients

1 cup - fresh basil
2 tablespoons - pine nuts
2 tablespoons - olive oil
2 cloves - garlic
1 tbsp - nutritional yeast
½ tbsp - lemon juice
½ tsp - sea salt
¼ tsp - black pepper
1 lb - ground chicken
⅓ cup - panko bread crumbs
¼ cup - shallot
2 tablespoons - dairy free pesto
1 - flax egg
2 teaspoons - Italian seasoning
1 tsp - sea salt
½ tsp - black pepper

Instructions

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.

Nutrition