Description
These Baked Chicken Pesto Meatballs are a flavorful and healthy twist on classic meatballs, combining ground chicken with fresh grated zucchini and carrot, basil pesto, and parmesan cheese. They are baked to perfection, making a delicious and easy meal option perfect for pasta or as a protein-packed appetizer.
Ingredients
Scale
Meatball Mixture
- 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 zucchini dry with a paper towel to soak up some of the liquid, which helps keep the meatballs from becoming too wet.
- Mix together the ingredients: In a large mixing bowl, combine the ground chicken, egg, grated carrots and zucchini, basil pesto, breadcrumbs, parmesan cheese, and seasonings. Mix the meatball ingredients together using a spatula or your hands until all ingredients are evenly combined.
- Make the meatballs: Using a small to medium cookie scoop (about 1.2 tablespoons) or by hand, form 2-inch sized balls (approximately golf ball size) from the meatball mixture. Place them on a prepared baking sheet lined with parchment paper or sprayed with non-stick spray in a single layer. This recipe yields about 22 meatballs.
- Bake: Preheat the oven to 375 degrees Fahrenheit. Bake the meatballs on the sheet pan for 14 minutes, or until the tops are golden brown and the internal temperature reaches 165 degrees Fahrenheit, indicating they are cooked through.
- Serve: Serve the pesto meatballs immediately as they are or toss them with some leftover pesto or a simple tomato sauce to accompany pasta noodles for a complete meal.
Notes
- Patting the zucchini dry is important to prevent excess moisture and soggy meatballs.
- Use a meat thermometer to ensure meatballs reach 165 degrees Fahrenheit for safety and tenderness.
- Breadcrumbs help bind the meatballs; if gluten-free needed, swap for gluten-free breadcrumbs.
- These meatballs can be frozen before baking; bake directly from frozen adding a few extra minutes to cooking time.
- Leftover pesto can be drizzled on top or mixed with pasta for serving options.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
