Name: Baked Chicken Pesto Meatballs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 lb ground chicken; 1 cup grated zucchini; 1 medium carrot, grated; 1/4 cup basil pesto; 1 large egg; 1/3 cup breadcrumbs; 2 Tbsp grated parmesan cheese; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/4 tsp red pepper flakes

There’s something about the herby, garlicky aroma of pesto that just makes everything better — especially when it’s baked right inside tender, juicy chicken meatballs. This Baked Chicken Pesto Meatballs Recipe combines fresh veggies and rich parmesan into a simple meal full of flavor and warmth that I love making on busy weeknights.

The image shows a white shallow bowl filled with thick spaghetti pasta coated in green pesto sauce, creating a smooth, herbaceous texture that covers every strand. On top of the pasta, there are seven round meatballs that are browned with visible bits of herbs and orange carrot pieces mixed in, adding a rough and varied texture. Scattered around the bowl are small green basil leaves and thin, flat shavings of pale white cheese. The background is a white marbled surface, with a small white dish of green pesto and another white dish with more cheese shavings partially visible at the bottom and right side of the image. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chicken Pesto Meatballs Recipe
Top Tip
How to Serve Baked Chicken Pesto Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken Pesto Meatballs Recipe

Why You'll Love This Recipe

I’m already excited just thinking about how these baked chicken pesto meatballs come out tender and packed with garden-fresh flavor — plus, they’re a breeze to make! It’s one of those recipes that feels fancy but is totally doable anytime you want a comforting, crowd-pleasing dinner.

Fresh & Healthy: Sneaking zucchini and carrot into the meatballs adds moisture and veggies without any fuss.
Simple Prep: No frying required — just mix, scoop, and bake, freeing you up to do other things.
Flavor-Packed: The basil pesto and parmesan make each bite irresistibly savory and comforting.
Versatile: Great on its own, with pasta, or tossed in your favorite sauce — so you can change it up easily.

A white bowl filled with thick spaghetti coated in green pesto sauce, twisting around a golden fork with a black handle at the left side. On top of the spaghetti, there are seven round meatballs with a slightly browned outside and bits of green and orange herbs and vegetables inside. Two meatballs are cut open to show the inside texture. Thin, flat slices of pale cheese and small green basil leaves are scattered on the pasta. The bowl rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Baked Chicken Pesto Meatballs Recipe shines because of its balance: lean chicken keeps it light, the fresh grated veggies add moisture and nutrition, and the pesto brings all those rich, herby notes that tie everything together beautifully.

Flat lay of ground chicken shaped into a loose mound, a small pile of fresh grated zucchini, a neat heap of freshly grated bright orange carrot, a small white ceramic bowl filled with vibrant green basil pesto, a single large brown egg with a smooth, uncracked shell, a small white bowl of golden breadcrumbs, a small white bowl holding finely grated pale yellow parmesan cheese, a small white bowl of coarse white salt, a small white bowl of cracked black pepper, a small white bowl containing fine garlic powder, and a tiny white bowl with bright red pepper flakes all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: The lean protein base that stays tender when baked and allows the pesto flavor to shine.
Zucchini: Adds moisture and subtle sweetness; just be sure to pat it dry to prevent sogginess.
Carrot: For natural sweetness and a bit of color — plus, it helps keep the meatballs moist.
Basil pesto: This is the star seasoning, infusing the meat with fresh herbaceous, garlicky goodness.
Egg: Acts as a binder so your meatballs hold their shape without getting dense.
Breadcrumbs: Helps absorb moisture and keeps the texture just right, light and tender.
Parmesan cheese: Adds a punch of umami and a subtle salty depth.
Salt & pepper: Basic seasoning to enhance all the natural flavors.
Garlic powder: Amplifies the garlic notes already present in the pesto.
Red pepper flakes: Just a touch of heat to keep things interesting without overpowering.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this recipe is how easy it is to tweak—whether you want to ramp up the spice, swap out meats, or add different veggies. Play around with it until it feels just right for your taste buds.

Variation: Once, I swapped ground turkey for chicken, and it worked beautifully — still juicy but a bit lighter.
Adding Cheese: Try folding some mozzarella cubes inside before baking for gooey pockets of cheesy goodness.
Herb Mix-Up: If you like, swap basil pesto for sun-dried tomato pesto for a deeper, tangier twist.
Gluten-Free Option: Use gluten-free breadcrumbs or almond meal to keep these meatballs friendly for gluten-free eaters.

Step-by-Step: How I Make Baked Chicken Pesto Meatballs Recipe

Step 1: Grate and Prep Your Veggies

First things first: grate the zucchini and carrot using a box grater. The zucchini especially holds a lot of moisture, so I gently pat it dry with a paper towel to soak up excess water. This step really helps the meatballs hold together without getting watery.

Step 2: Mix All Ingredients Together

In a large bowl, toss the ground chicken, grated zucchini and carrot, basil pesto, egg, breadcrumbs, parmesan, and your seasoning. I usually start mixing with a spatula, then switch to clean hands to make sure everything comes together evenly. Just be careful not to overmix—you want tender meatballs, not tough ones!

Step 3: Shape the Meatballs

Using a cookie scoop or your hands, form the mixture into about 2-inch meatballs—around golf ball size. I like a 1.2 tablespoon scoop for consistency. Place them on a parchment-lined or non-stick sprayed baking sheet in a single layer so they bake evenly without sticking together.

Step 4: Bake to Perfection

Bake at 375°F for 12 to 14 minutes. You'll know they're done when their tops turn a lovely golden brown and they reach an internal temperature of 165°F — I always use a meat thermometer to be sure. The oven does the work here, making them juicy inside without any extra oil.

Step 5: Serve and Enjoy

Enjoy immediately as they are, or toss them in a bit more pesto, a simple tomato sauce, or pair with your favorite pasta. Personally, I like to eat half straight from the pan and save the rest for lunch the next day!

Top Tip

After making these meatballs a bunch of times, I quickly learned what really makes a difference in their texture and flavor. These tips have saved me from anything too dry or crumbly.

Pat the Zucchini Dry: This little step keeps extra moisture out so your meatballs stay firm and not soggy.
Don’t Overmix: Stir gently until combined; overworking the meat can make them dense.
Use a Meat Thermometer: It’s the safest way to ensure the chicken is perfectly cooked without drying out.
Size Matters: Keep your meatballs about golf ball size for even cooking and a nice bite.

How to Serve Baked Chicken Pesto Meatballs Recipe

chicken pesto meatballs - Serving Suggestion

Garnishes

I love topping these meatballs with a sprinkle of extra parmesan and some fresh basil leaves — it brightens the plate and adds a lovely herbal freshness. A drizzle of a little extra pesto or even a sprinkle of toasted pine nuts can add wonderful texture and flavor.

Side Dishes

These meatballs pair beautifully with simple pasta tossed in olive oil and garlic, or served alongside roasted veggies or a crisp green salad. Sometimes, I serve them with creamy polenta or even as sliders inside small buns for a fun twist.

Creative Ways to Present

For a special occasion, I’ve arranged these pesto meatballs on a skewers platter, alternating them with cherry tomatoes and mozzarella balls for a colorful appetizer tray. Serve warm with toothpicks and a pesto dipping sauce—guests love it!

Make Ahead and Storage

Storing Leftovers

I pop leftover meatballs into an airtight container and keep them in the fridge for up to 3 days. When I’m ready to eat, I either warm them gently in the oven or microwave, making sure not to dry them out.

Freezing

These meatballs also freeze really well. I flash freeze them on a tray first so they don’t stick, then store in a freezer bag for up to 3 months. When I’m ready, I bake them straight from frozen, adding a few extra minutes to the cook time.

Reheating

To keep their juicy texture, I reheat leftover baked chicken pesto meatballs in a 350°F oven for about 10 minutes or until warmed through. This helps maintain their shape and flavor without turning them rubbery.

Frequently Asked Questions:

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well and yields similarly tender, delicious meatballs. Just watch the cooking time as turkey can dry out more easily.

Do I need to peel the zucchini and carrot before grating?

No need to peel them. The skins add extra nutrients and texture. Just be sure to pat the zucchini dry to avoid sogginess.

How do I know when the meatballs are fully cooked?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F. The tops should be golden, and the meatballs firm but still juicy.

Can I make the meatballs vegan or vegetarian?

This recipe relies on ground chicken and egg as binding agents, so substituting plant-based proteins would require recipe adjustments. For a vegetarian version, consider lentil or chickpea meatballs with vegan pesto and binding substitutes like flax eggs.

Final Thoughts

For me, this Baked Chicken Pesto Meatballs Recipe has become a go-to when I want something quick, nourishing, and full of fresh flavor without any fuss. I hope you give it a try and enjoy the same ease and satisfaction it brings to dinner time—it’s like comfort food with a bright, green twist. Trust me, once you try these, they’ll become a regular in your meal rotation too!