Name: Pesto Chicken Meatballs
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 pound ground chicken, preferably dark meat -; 2/3 cup panko breadcrumbs -; 1/3 cup basil pesto, store-bought or homemade -; 1 large egg -; 3/4 teaspoon kosher salt -; 1/4 teaspoon freshly ground black pepper -; For serving: Additional basil pesto or warmed marinara sauce -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pesto Chicken Meatballs

1. 1 pound ground chicken, preferably dark meat -

2. 2/3 cup panko breadcrumbs -

3. 1/3 cup basil pesto, store-bought or homemade -

4. 1 large egg -

5. 3/4 teaspoon kosher salt -

6. 1/4 teaspoon freshly ground black pepper -

7. For serving: Additional basil pesto or warmed marinara sauce -

How to cook deliciously - Pesto Chicken Meatballs

1. Stage

Preheat the oven to 400°F. Arrange a rack in the top third of the oven and preheat. Line a rimmed baking sheet with parchment paper.

2. Stage

Make the meatball mixture: Place the ground chicken, breadcrumbs, pesto, egg, salt, and pepper in a large bowl. Mix lightly with a fork until just combined.

3. Stage

Form the meatballs: Form the meat mixture into 20 (about 1 1/2-inch) meatballs and place them on the prepared baking sheet, spacing them out evenly as you go.

4. Stage

Bake the meatballs: Bake until browned and an instant-read thermometer inserted into the middle reads 165°F, about 15 minutes. Switch the oven to broil and continue to cook until the tops of the meatballs turn golden-brown in spots, 3 to 5 minutes more. Serve with additional basil pesto or warmed marinara sauce for dipping. Leftovers can be refrigerated in an airtight container for up to 3 days. Love the recipe? Leave us stars below!