Description
These juicy and delicious Chicken Pesto Meatballs are full of fresh basil flavor, easy to make, and perfect a quick weeknight dinner. Serve the meatballs in a hearty bowl with plenty of veggies for the ultimate healthy meal!
Ingredients
Scale
- 2 pounds ground chicken (I used ground chicken thighs)
- 1/4 cup basil pesto
- 1/4 cup finely diced shallot
- 1/4 cup almond flour
- 2 tablespoons grated parmesan cheese
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- Avocado or olive oil, for frying
For Serving
- arugula
- orzo
- pepperoncini
- tomato
- thinly sliced red onion
- fresh basil
- toasted pine nuts
- shaved parm
- dollops of fresh pesto
Instructions
- Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined. Next, use a cookie dough scoop or tablespoon to scoop out the chicken mixture and use your hands to form into meatballs.
- When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil. Next add the meatballs to the hot skillet and cook for roughly 3-4 minutes per side until browned and the internal temperature reaches 165 degrees Fahrenheit. You may have to do this in batches depending on the size of your skillet.
- Serve the meatballs in a bowl over arugula with orzo, pepperoncini, tomato, thinly sliced red onion, fresh basil, toasted pine nuts, shaved warm, and dollops of fresh pesto.