Chicken Pesto Meatballs

By Dan Pelosi

Published May 22, 2024

Chicken Pesto Meatballs
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(646)
Notes
Read community notes

Simply adding pesto to chicken meatballs is a quick, easy way to infuse them with complex flavor while providing enough fat to ensure they are moist and juicy. With few ingredients, these meatballs come together fast and work well with any kind of pesto, whether homemade or store-bought. These meatballs can be eaten on their own, make a great addition to any plate and are the perfect companion to pesto pasta, of course.

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Ingredients

Yield:15 Meatballs
  • ¾cup homemade or store-bought pesto, plus more for serving
  • ½cup panko bread crumbs
  • 1large egg
  • Salt and black pepper
  • Red-pepper flakes
  • 1pound ground chicken
  • ½cup grated Parmesan
Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat the oven to 400 degrees.

  2. Step 2

    Add pesto, panko, egg, 1 teaspoon salt, 1 teaspoon black pepper and a pinch of red pepper to a bowl and mix to combine, ensuring the panko is fully moistened. Add chicken and cheese and mix until just combined, being careful not to overmix.

  3. Step 3

    Form the meat mixture into 15 small balls (about 2 tablespoons each) and place onto a baking sheet. Bake meatballs for 10 minutes. Remove from the oven and let rest for 5 minutes.

  4. Step 4

    Serve with extra pesto sauce on the side or with pesto-coated pasta.

Tip
  • Alternatively, pan-fry meatballs over medium heat on the stovetop in a little oil until golden brown.

Ratings

5 out of 5
646 user ratings
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Private Notes

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Cooking Notes

CJ

Just coming back to let you know that I made a double batch last week and froze them raw on a cookie sheet before adding to freezer bags. Last night I removed 4 and cooked them from frozen in the air fryer for 15 min and they were perfect!

Cbederka

Absolutely delicious and so easy. Used ground turkey because that is what we always have on hand. If ever there was a use for Costco pesto, this is it. Served on a spinach salad with tomato and fresh mozzarella with a little drizzle of pesto thinned with a bit of olive oil (also Costco brand). Will definitely make again.

note

these are great!!! made a double batch tonight. first made the homemade pesto from the link in the recipe’s description. i pan fried them— they were super crispy on the outside and juicy inside. i don’t think i would have liked them as much if they were baked—the crusty outside pushed them over the top. delicious recipe!

Merrill Ranken

In place of the chicken, I sed 1/2 cup mashed ulu (breadfruit) mixed with one "flax egg" and 1 cup finely chopped steamed ulu- the vegan/ backyard sourced version held its shape and was super tasty.

Rachel

Are we really only baking these for 10 mins? Most other meatball recipes at 400 degrees say at least 18 mins.

Coriander

Mine needed 15 minutes.

Michelle Ripper Lewis

Made a double batch, actually my 13 year old made it. Froze what we didn't eat. We used Costco Kirkland brand pesto because it was a week night. Super easy and super delicious! Great recipe!!

BettyOG

Easy, delicious. I put some small potatoes in to roast while I mixed up the meatballs. I omitted the salt and there was plenty from the pesto and Parmesan. Mine took about 15 minutes. There are only two of us so I’ll serve the leftovers with some pasta and pesto. Going into dinner rotation.

Lexi

I shaped the mixture into 5 patties and grilled them. I served them on ciabatta rolls topped with fresh mozzarella, sliced tomatoes, and a drizzle of balsamic reduction. So good, and perfect for summer!!

Donna

These meatballs were a great variation on the traditional. I did find them a bit salty, however, so next time will decrease the salt by half.

meaghan

This recipe is SO easy and SO good! Made a single batch for dinners this week. We served it with arugula, balsamic, mozzarella and orzo salad underneath. I will be making a double batch next time to freeze!

Nokie

Made as written . Didn’t change a thing. Delicious.

Valerie

Wondering about another sauce to dip these in, instead of pesto? Thinking about these as appetizers.

islandcook

Yes these are THAT good. One jar of Aldi's pesto and a pound of their ground chicken (could be turkey) is a delicious basis for a meal and budget friendly. So adaptable. Going to try it with the red pesto next time. Very rich.

BN

1;1 swapped beyond beef for chicken to make vegetarian - it was delicious! Served alongside a big salad. Maybe some pasta / more veg next time.

MB

Love, love, love these. So do three generations of my family. They're easy and delicious and can be frozen raw and baked as needed.

River Queen

Delicious and easy. A real keeper!

boomer

I don’t know much, but I do know this. Pesto should never, never, not ever be cooked. It’s meant to be added to other things after they have been cooked. Heat turns all the best things about pesto bad, bitter, blackened, blah!

AB

Definitely 5 stars due to ease and taste. I used less salt, and 1/2 shredded Italian cheese mix and 1/2 the amount of grated. Next time I'll pan fry or air fry, as they stuck to the pan in the oven and didn't look appealing. Will also use a solid teaspoon of crushed red pepper to give them a bit of a kick.

Tamara D

I LOVE THESE! I have shared the recipe far and wide. I am surprised I was able to get half of the batch into the freezer!

Renee

Made these exactly per recipe, incredibly easy and delicious! Next time I’m making a double batch and freezing half!

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