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pesto meatballs bowl

Chicken Pesto Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 26 reviews
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 40 meatballs 1x
  • Category: dinner
  • Method: stovetop
  • Cuisine: Italian inspired
  • Diet: Gluten Free

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

  1. 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.
  2. 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.
  3. 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.