These delicious chicken pesto meatballs are super easy to make and only require a few simple ingredients! Serve them as they are, or alongside your favorite pasta for a complete meal.
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Pesto is one of my favorite sauces ever. I try to work it into as many meals as possible and these chicken pesto meatballs are my newest contribution to the cause.
They are easy to make and so tender. I love to serve them with low-carb pasta and alfredo sauce. But, you can eat them however you like!
Here's what you'll need:
- Ground chicken - You can swap for ground turkey if you prefer.
- Pesto - I used my recipe for homemade Pecan Pesto, but you can use any pesto, storebought or homemade, that you like.
- Grated Parmesan Cheese - I recommend Kraft grated parmesan cheese. It is drier than fresh parmesan and takes the place of breadcrumbs that are traditionally used in meatballs.
- Eggs
- Salt and pepper
Tips for making these meatballs
- The chicken mixture is a little looser than a traditional meatball. If you are having a hard time getting the meatballs to keep their shape, pop the mixture into the fridge or freezer for a few minutes to firm it up a bit.
- I much prefer to bake these meatballs. Just be sure to flip them at least once while baking so that they brown on all sides.
- If you prefer, you can cook them in a skillet with a little olive oil over medium/high heat.
- As I mentioned above, I like to serve these over pasta with alfredo sauce but they are also great with marinara or some extra pesto!
What is the best low carb pasta to serve with these meatballs?
Any kind that you like! My personal favorite is the fettucini from Great Low Carb Bread Co, or Edamame pasta (this is the pasta pictured). But, zoodles or spaghetti squash would be great options as well.
Can these meatballs be frozen?
YES! This is one of the best things about these chicken pesto meatballs in my opinion. You can store leftover cooked meatballs in a freezer-safe container for up to 6 months.
To cook from frozen, toss them into a pot with your favorite sauce and simmer until they are thawed and heated through, or pop them in the oven at 350 degrees F until they are hot.
Be sure to check out these other great recipes:
- Low Carb Pecan Pesto
- Chicken Pesto Lasagna with Zucchini Noodles
- Chicken Parmesan Meatballs
- Easy Low Carb Meatballs
- Homemade Marinara Sauce
- Chicken Pesto Skewers with Creamy Ricotta Sauce
Chicken Pesto Meatballs
Ingredients
- 2 lb Ground Chicken
- 1 cup Pesto
- 1 cup Grated Parmesan Cheese
- 2 Eggs
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Preheat your oven to 375° F and line a baking sheet with parchment paper.
- Combine all of the ingredients in a large bowl and mix well.
- Using your hands, form the chicken mixture into 24 meatballs, about the size of a golf ball.
- Place them on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, flipping halfway through the baking time. The meatballs are finished baking with the internal temperature reaches 170°F.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Wendy says
I am going to make this today!!!!!! Yumm. Thanks