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 incredibly satisfying about popping a batch of these flavorful, tender bites straight from the oven. This Baked Chicken Pesto Meatballs Recipe brings together fresh pesto and veggies for a delightful meal that’s as wholesome as it is delicious.

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 remember the first time I made these baked chicken pesto meatballs — the house filled with this irresistible herby aroma, and the meatballs came out perfectly juicy every time. Honestly, it’s the kind of recipe that makes you want to cook it again and again.

Flavor-Packed: The pesto and parmesan blend infuses each meatball with rich, vibrant taste that’s anything but boring.
Veggie-Boosted: Grated zucchini and carrot sneak in some veggies without changing the texture or taste.
Easy & Hands-Off: Just mix, shape, and bake — no frying or fancy techniques needed. Plus, cleanup’s a breeze.
Versatile Dinner: Serve them with pasta, salad, or even on subs for an easy weeknight crowd-pleaser.

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

Each ingredient in this Baked Chicken Pesto Meatballs Recipe plays a special role, balancing flavor, moisture, and texture. Here’s why I love them together — and some shopping tips to set you up for success.

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: Choose lean, fresh ground chicken for a light protein base that pairs beautifully with pesto’s richness.
Grated zucchini: Adds moisture and subtle freshness; just be sure to pat it dry to avoid soggy meatballs.
Grated carrot: Brings a touch of natural sweetness and a boost of color.
Basil pesto: The star flavor ingredient—homemade or store-bought works, but fresh pesto really elevates the dish.
Egg: Acts as the binder, keeping everything together without the heaviness of too much breadcrumb.
Breadcrumbs: Absorb moisture and provide structure; I usually use plain or lightly seasoned.
Parmesan cheese: Adds umami punch and a salty bite that complements pesto perfectly.
Salt, black pepper, garlic powder, red pepper flakes: These seasonings round out the flavor profile with just enough heat and depth.

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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

I love tweaking this Baked Chicken Pesto Meatballs Recipe depending on what I have on hand or what flavor mood I'm in, and you can too! These meatballs are a fantastic base for customization.

Variation: I sometimes swap ground chicken for turkey or add finely chopped sun-dried tomatoes for an extra layer of flavor — it’s a total game changer.
Dietary tweaks: Use gluten-free breadcrumbs to keep it allergy-friendly, or swap basil pesto for a dairy-free alternative if needed.
Seasonal changes: During summer, adding fresh cherry tomatoes on top right before serving adds brightness and extra juiciness.

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

Step 1: Prep Your Veggies Right

Start by grating the zucchini and carrot — I like using a box grater for this. Then, very important, pat the zucchini down with paper towels to soak up the excess moisture. This little trick keeps the meatballs from turning mushy and helps them hold their shape.

Step 2: Mix It Up Gently

In a large bowl, combine the ground chicken, egg, grated veggies, pesto, breadcrumbs, parmesan, and your seasonings. I like to start mixing with a spatula and finish with my hands — it’s easier to feel when everything is incorporated without overworking the meat, which keeps the meatballs tender.

Step 3: Form Perfect Meatballs

Using a small cookie scoop or your hands, roll the mixture into 2-inch meatballs (about golf ball-sized). Place them spaced evenly on a parchment-lined baking sheet. This recipe makes around 22 meatballs — enough to serve a small crowd or save some for later.

Step 4: Bake to Juicy Perfection

Bake the meatballs in a preheated 375°F oven for 12 to 14 minutes. Keep an eye out for that yummy golden color on top. To be sure they’re perfectly cooked, an internal temperature of 165°F is the safest bet. No meat thermometer? Cut one open to check — juicy but no pink inside.

Step 5: Serve It Up Your Way

These meatballs are great right out of the oven, maybe drizzled with a little extra pesto or tossed in tomato sauce over your favorite pasta. Enjoy!

Top Tip

After making this recipe multiple times, I’ve learned some handy tips that help the meatballs turn out just right, every single time.

Dry Your Veggies Well: Don't skip patting the zucchini dry. It removes excess water that could make the meatballs soggy.
Don't Overmix: Mixing gently preserves the tender texture. Overworking the meat can lead to dense meatballs.
Uniform Size Matters: Use a cookie scoop to keep meatballs even sized so they cook uniformly and look pleasing on the plate.
Check Internal Temp: Using a meat thermometer is the safest way to ensure juices run clear and the meatballs are perfectly cooked.

How to Serve Baked Chicken Pesto Meatballs Recipe

baked chicken pesto meatballs - Serving Suggestion

Garnishes

For garnish, I usually sprinkle some fresh basil leaves or extra grated parmesan. Sometimes a light drizzle of olive oil or a squeeze of lemon brightens up the dish beautifully.

Side Dishes

I often serve these meatballs with simple spaghetti tossed in olive oil, a crisp green salad, or roasted veggies for a balanced plate.

Creative Ways to Present

For a festive family dinner, I arranged the meatballs on a platter with assorted colorful dips — like pesto mayo, marinara, and roasted red pepper sauce. It was a hit and made the meal feel special and interactive.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs keep beautifully in an airtight container in the fridge for up to 3 days. I find the flavors even deepen overnight, making for great next-day lunches.

Freezing

I usually freeze unbaked meatballs on a tray first, then transfer to a freezer bag. You can also freeze cooked meatballs. Just thaw in the fridge overnight before reheating for best texture.

Reheating

To reheat, I pop the meatballs in a preheated oven at 350°F for 8–10 minutes or microwave covered on medium power. This method keeps them tender and tasty without drying out.

Frequently Asked Questions:

Can I make these meatballs gluten-free?

Absolutely! Just swap the breadcrumbs for gluten-free ones or use almond flour. The texture stays nice and they taste just as good.

What can I substitute for basil pesto?

If you don’t have basil pesto handy, try sun-dried tomato pesto or even a mix of fresh herbs with olive oil and garlic. It changes the flavor but still keeps things tasty.

How do I prevent meatballs from drying out?

Make sure not to overbake them, stick to the recommended 12–14 minutes, and keep an eye on the internal temperature. Adding grated veggies also helps keep them moist.

Can I freeze meatballs after baking?

Yes, you can freeze cooked meatballs. Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat gently in the oven to retain moisture.

Final Thoughts

This Baked Chicken Pesto Meatballs Recipe is one of those little kitchen wins that always feels like a treat but comes together so quickly. I hope you enjoy making them as much as I do — they’re perfect for dinners, meal prep, or impressing friends with minimal fuss. Once you try them, I bet you'll keep them in your weekly rotation!