Description
These Baked Chicken Pesto Meatballs are a flavorful and healthy twist on traditional meatballs, combining ground chicken with fresh vegetables and aromatic basil pesto. Perfectly baked to golden brown perfection, they make a great main course that’s both easy to prepare and satisfying.
Ingredients
Scale
Main 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
Instructions
- Prepare the veggies: Grate the zucchini and carrots using a box grater. Gently pat the grated zucchini dry with a paper towel to soak up some of the liquid, which helps prevent soggy meatballs.
- Mix together the ingredients: In a large mixing bowl, combine ground chicken, egg, grated carrots and zucchini, basil pesto, breadcrumbs, parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes. Mix thoroughly using a spatula or your hands until all ingredients are well incorporated.
- Make the meatballs: Using a small to medium cookie scoop (1.2 tablespoon size), shape the mixture into 2-inch sized balls (about golf ball size). Place the meatballs on a prepared baking sheet lined with parchment paper or sprayed with non-stick spray, arranging them in a single layer. You should get approximately 22 meatballs.
- Bake: Preheat the oven to 375 degrees F and bake the meatballs for 14 minutes until the tops are golden brown and cooked through. Verify doneness with a meat thermometer; the internal temperature should reach 165 degrees F.
- Serve: Serve the pesto meatballs immediately as they are or toss them with additional basil pesto or a simple tomato sauce. They pair well with pasta or can be enjoyed on their own as a protein-packed meal.
Notes
- Patting the zucchini dry is essential to avoid excess moisture and ensure firm meatballs.
- Use fresh basil pesto for the best flavor, or a high-quality store-bought pesto if short on time.
- The meatballs can be frozen before or after baking for meal prep convenience.
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Adjust red pepper flakes to your desired level of spiciness or omit for a milder taste.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
