These savory meatballs are made with ground chicken and then cooked in a creamy homemade basil pesto sauce which gives them a unique twist on a classic.
When browsing Pinterest lately, I’ve seen a lot of meatball recipes that are inspired by people’s favorite dishes. Instead of just a standard old beef meatball, there are recipes like chicken piccata meatballs.
So when seeing all of these, I decided why not recreate a simple favorite combination of mine – chicken and pesto for these pesto meatballs. If you just search those two ingredients on my blog you’ll see quite a few combinations.
Whenever I think of something with chicken and pesto, I think of it’s on the top of my list as well as one pan chicken and veggies.
When looking at this chicken meatball recipe, you’ll notice it is a lot of the same ingredients as a regular beef meatball, but you’re just using chicken instead of beef.
One thing about chicken or turkey meatballs, is you don’t want to overwork or overbake them as they can get a little tough, where beef is definitely more forgiving. But it is amazing how tasty these pesto meatballs are. And yes the homemade pesto sauce definitely makes a difference.
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Recipe Ingredients
- Pesto sauce – I suggest making your own, but store-bought will work.
- Chicken stock – helps thin out the pesto.
- Goat cheese – added flavor.
- Olive oil – used to cook the garlic and onion.
- Sweet onion and garlic – gives the meatballs more flavor.
- Crushed red pepper – adds some heat.
- Ground chicken – the star of the show.
- Egg – binds the meatballs together.
- Italian breadcrumbs – creates the texture you expect.
- Basil – adds some freshness.
- Salt – enhances the flavor.
- Cherry tomatoes – complements the pesto.
How to Make Pesto Meatballs
- Add basil, pistachios, garlic, olive oil and water to blender or food processor and blend until thoroughly combined. Add Parmesan and blend for 10 more seconds until just combined.
- Coat a small sauce pan with olive oil over medium heat. Add onion and cook for about 7 minutes or until translucent, stirring frequently. Add garlic and pinch of crushed red pepper and cook for another 2 minutes. Set aside and let cool.
- In a large bowl, combine the ground chicken, egg, parmesan cheese, breadcrumbs and basil.
- Squish the mixture with your hands until mixed. Add the onion mixture and kosher salt and continue mixing with hands. Add the water and mix. The mixture should be fairly wet.
- Shape the meatballs to desired size, usually golf ball size. Put some parchment paper on a baking sheet and place meatballs in single layer.
- Bake for about 20 to 25 minutes or until meatballs start to brown on top.
- Wait until meatballs are done to finish sauce. Heat chicken stock in large skillet until it comes to a boil. Stir in pesto and goat cheese. Heat over medium-low heat, stirring constantly for 1-2 minutes.
- Add meatballs and toss to coat. Stir in cherry tomatoes.
Do I Have to Make My Own Pesto Sauce?
Not at all. I just love homemade pesto and especially pesto with pistachios. However if you want to just buy some pesto at the store, that will work just as well. You’ll need about 1 1/2 cups of store-bought pesto.
Can I Use Ground Turkey?
Yes you can replace the ground chicken with the same amount of ground turkey.
Breadcrumb Substitutions
If you don’t have Italian breadcrumbs on hand, you can always use panko or even make your own if you have some leftover bread. Just throw in a food processor and you have breadcrumbs.
Crushed crackers can work in a pinch too for these chicken pesto meatballs.
Serving Suggestions
Of course the most obvious is to serve them over pasta, but you can never go wrong with a sub. Perhaps my favorite is adding them to a pizza.
Can I Freeze Meatballs?
Yes you can. Let them cool enough to handle and scrape any fat off that might release. Place in a single layer on a baking sheet to freeze then transfer to a freezer bag so they don’t stick. To reheat, place the frozen or thawed meatballs in your sauce and cook until heated through.
Pro Tips/Recipe Notes
- Take the time to make your own homemade pesto. You’ll notice the difference.
- Once you start mixing the meatball ingredients together, do NOT overwork them, otherwise you’ll have tough meatballs. You want to mix just until everything comes together.
- Speaking of mixing, mix everything with your hands which allows you to incorporate everything without crushing the ingredients.
- Place the chicken meatballs on parchment paper before baking so they don’t stick.
- The meatballs are done when it reaches 165°F internally. You can also slice into one and if there is no pink, it is done.
- These pesto meatballs can be stored in an air-tight container for 2-3 days in the fridge or for 3 months in the freezer.
Similar Recipes
- Turkey Meatballs
- Homemade Meatballs
- Pesto Goat Cheese Mac and Cheese
- Baked Ricotta Gnocchi
- Pesto Risotto
If you’ve tried these pesto meatballs or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Chicken Pesto Meatballs
Ingredients
Pesto Sauce
- 2 cups basil
- 1/2 cup unsalted shelled pistachios, roasted
- 1 garlic clove, minced
- 1/3 cup olive oil
- 2 tbsp water
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp salt
- 1/2 cup chicken stock
- 2 oz goat cheese
Chicken Meatballs
- 1 tbsp olive oil
- 1/4 cup sweet onion, diced
- 2 garlic cloves, minced
- pinch of crushed red pepper
- 1 lb ground chicken
- 1 large egg
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup Italian seasoned breadcrumbs
- 2 tbsp fresh basil, chopped
- 1/2 tsp kosher salt
- 2 tbsp water
- 1/2 cup cherry tomatoes, chopped
Instructions
Pesto Sauce
- Add basil, pistachios, garlic, olive oil and water to blender or food processor and blend until thoroughly combined. Add Parmesan and blend for 10 more seconds until just combined.
- Wait until meatballs are done to finish sauce. Heat chicken stock in large skillet until it comes to a boil. Stir in pesto and goat cheese. Heat over medium-low heat, stirring constantly for 1-2 minutes. Add meatballs and toss to coat. Stir in cherry tomatoes.
Chicken Meatballs
- Preheat oven to 400°F. Coat a small sauce pan with olive oil over medium heat. Add onion and cook for about 7 minutes or until translucent, stirring frequently. Add garlic and pinch of crushed red pepper and cook for another 2 minutes. Set aside and let cool.
- In a large bowl, combine the ground chicken, egg, parmesan cheese, breadcrumbs and basil. Squish the mixture with your hands until mixed. Add the onion mixture and kosher salt and continue mixing with hands. Add the water and mix. The mixture should be fairly wet.
- Shape the meatballs to desired size, usually golf ball size. Put some parchment paper on a baking sheet and place meatballs in single layer. Bake for about 20 to 25 minutes or until meatballs start to brown on top. If using right away, add to the pesto sauce to coat. If not using, you can freeze.
Notes
- Take the time to make your own homemade pesto. You’ll notice the difference.
- Once you start mixing the meatball ingredients together, do NOT overwork them, otherwise you’ll have tough meatballs. You want to mix just until everything comes together.
- Speaking of mixing, mix everything with your hands which allows you to incorporate everything without crushing the ingredients.
- Place the chicken meatballs on parchment paper before baking so they don’t stick.
- The meatballs are done when it reaches 165°F internally. You can also slice into one and if there is no pink, it is done.
- These pesto meatballs can be stored in an air-tight container for 2-3 days in the fridge or for 3 months in the freezer.
Love this take on meatballs!