Pesto Chicken Meatballs

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Pesto Chicken Meatballs with Pesto Pasta, juicy golden-seared chicken meatballs loaded with basil pesto, feta, and sun-dried tomatoes. A flavor-packed dinner in 40 minutes.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Lunch

Cuisine: Italian, Mediterranean

Servings: people

Author: Gaby Dalkin

Ingredients

1 batch homemade pesto
1 lb ground chicken
⅓ cup homemade pesto from the recipe linked above - reserve the rest in the fridge or freezer
½ cup panko bread crumbs
½ cup freshly grated parmesan cheese
3 tablespoon crumbled feta
3 tablespoon sun dried tomatoes finely chopped
1 egg
1 tablespoon Tuscan seasoning
⅔ teaspoon kosher salt
⅓ teaspoon freshly cracked black pepper
2 tablespoon olive oil

Instructions

Make the pesto according to the directions linked above
In a large bowl, combine the ground chicken, ⅓ cup of the pesto, panko, Parmesan, feta, sun-dried tomatoes, egg, Tuscan seasoning, salt, pepper, and red pepper flakes. Mix until just combined. Do not overwork the mixture.
Roll the mixture into 1 ½-inch meatballs, about 12 to 14 total.
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer without overcrowding and sear for 2 to 3 minutes per side until deeply golden brown all over.
Reduce the heat to medium, add a splash of water to the pan, cover, and let the meatballs steam for 5 to 6 minutes until fully cooked through to an internal temperature of 165 degrees F. Remove from heat and set aside. Serve alongside pesto pasta or your favorite other starchy carb.

Notes

Can I use store-bought pesto? Yes, a high-quality store-bought pesto works and there is absolutely zero judgment. Rao's is a great option if you are short on time. That said, homemade pesto is truly worth the five minutes when you have it, especially since you are using it in both the meatballs and the pasta.

Can I use ground turkey or beef instead of chicken? Yes, all three work well here. Ground turkey is the closest substitute for ground chicken and behaves almost identically. Ground beef will give you a richer, heartier meatball. Adjust seasoning to taste.

Can I bake the meatballs instead of pan-searing? You can! Bake at 400 degrees F for 18 to 22 minutes until cooked through to 165 degrees F, turning once halfway. You will not get quite the same deep golden sear as the stovetop method, but they will still be delicious.

Can I make these ahead of time? Yes! Form the meatballs and refrigerate them raw on a sheet tray for up to 24 hours before cooking. Cooked meatballs keep in the fridge for up to 4 days and reheat gently in a covered skillet with a splash of water or broth over low heat.

Can I freeze these? Absolutely. Freeze the cooked meatballs on a sheet tray until solid, then transfer to a zip-top bag for up to 3 months. Thaw overnight in the fridge and reheat as above.

How much pasta should I use? One pound of pasta tossed with about half the pesto batch is ideal for serving 4 to 6 alongside the meatballs. Reserve the rest of the pesto for drizzling over the top or storing in the fridge for the week.

Nutrition