Fresh homemade basil pesto is one of my summer time favourites and in this recipe it’s used to season some chicken meatballs! This recipe is pretty much a basic chicken meatball recipe with basil pesto added to it. It starts out with ground chicken with an egg and breadcrumbs as binders along with parmesan cheese and some seasonings. The recipe is as easy as mixing everything up, rolling it into balls and baking it! These meatballs are so tasty and you could easily eat them all up by themselves but they are also good when served in a pasta or simply with a bowl of extra pesto for dipping in!
Pesto Chicken Meatballs
Tasty chicken meatballs with plenty of basil pesto mixed in!
ingredients
- 1 pound ground chicken (or beef or turkey)
- 1/3 cup basil pesto (link)
- 1 large egg
- 1/2 cup bread crumbs (gluten-free for gluten-free) *
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano (or Italian seasoning (link))
- 1 pinch red pepper flakes (to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
directions
- Mix everything well, form into 2 tablespoon balls, place on a baking sheet and bake in a preheated 400F/200C oven until cooked (165F) and lightly golden brown, about 25-30 minutes.
Option: Add 1 small onion, grated, mixed into the meatballs.
Option: Add 2 cloved garlic, minced/grated, mixed into the meatballs.
Option: Add 1 cup zucchini, shredded and squeezed to drain off excess liquid.
Option: Serve as an appetizer with 1/2 cup basil pesto for dipping!
Option: Serve as a meal with: 8 ounces pasta (gluten-free for gluten-free), 2 cups marinara sauce (link).
Note: * You can use regular breadcrumbs or panko bread crumbs and you can use plain or Italian seasoned breadcrumbs.
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