Pesto Chicken Meatballs
Pesto Chicken Meatballs
These pesto chicken meatballs are one of my fav weeknight dinners to make. They take a little bit of time to make as most meatballs do, but they are so worth the effort! You can have them with pasta, marinara or just on their own. There’s nothing worse than dry chicken or turkey meatballs; because they are leaner meats, they need a little bit of help with fat. I love to add butter to help with that. These meatballs are so incredibly moist from the pesto and butter that you don’t need a sauce to eat them with, but I love to pair them with a homemade marinara sauce and side caesar salad; yum!
This recipe makes about one and a half sheet pans full of meatballs. They are so good, that even just between my husband and I they really don’t last long. We do usually have leftovers, which I love! If you have a larger family and want leftovers, it may be helpful to double the batch and spend a little extra time prepping so that you can freeze some for busy evenings or have leftovers for the next day.
Pesto Chicken Meatballs
Pesto Chicken Meatballs
Ingredients
- 2 lbs ground chicken
- 1/2 cup good quality basil pesto
- 6 tbsp unsalted butter, melted
- 1 medium-sized white onion, finely diced
- 4 garlic cloves, minced
- 2 eggs
- 1/2 cup real shredded parmesan cheese
- 1 cup panko crumbs
- 2 tsp sea salt
- 1 tsp ground black pepper
Instructions
- Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, add all of the ingredients and mix thoroughly until everything is fully incorporated.
- Preheat your oven to 400F.
- With a small cookie scoop, scoop the meatball mixture onto the pan. You can place them close together as they don’t expand.
- Bake for 20-22 minutes. Enjoy!