Description
These Baked Chicken Pesto Meatballs are a flavorful and healthy twist on classic meatballs, combining ground chicken with fresh grated zucchini, carrot, and basil pesto. Baked to perfection, they offer a moist texture and vibrant taste, perfect for serving with pasta or on their own as a wholesome meal.
Ingredients
Scale
Meatball Ingredients
- 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 prevent soggy meatballs.
- Mix together the ingredients: In a large mixing bowl, combine the ground chicken, egg, grated carrots and zucchini, basil pesto, breadcrumbs, parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes. Mix thoroughly using a spatula or your hands until all ingredients are evenly incorporated.
- Make the meatballs: Using a small to medium cookie scoop (approximately 1.2 tablespoons), form 2-inch sized balls, about the size of golf balls. Place each meatball on a baking sheet lined with parchment paper or lightly sprayed with non-stick spray, arranging them in a single layer. You should get about 22 meatballs.
- Bake: Preheat the oven to 375 degrees Fahrenheit. Bake the meatballs on the prepared sheet pan for 14 minutes, until the tops are golden brown and the internal temperature reaches 165 degrees Fahrenheit when checked with a meat thermometer.
- Serve: Serve the pesto meatballs immediately on their own, or toss them with leftover pesto or a simple tomato sauce to enjoy with pasta noodles for a complete meal.
Notes
- Patting the zucchini dry is important to avoid excess moisture which can make the meatballs soggy.
- If breadcrumbs are not available, substitute with crushed crackers or oats as a binder.
- Use fresh basil pesto to maximize flavor, but store-bought pesto works well in a pinch.
- Meatballs can be baked ahead of time and refrigerated for up to 3 days or frozen for up to 1 month.
- Ensure meatballs reach 165°F internal temperature for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg
