Pesto Chicken Meatballs

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  • Total: 51 mins
  • Prep: 25 mins
  • Cook: 26 mins
  • Yield: 30 meatballs (6 servings)
Nutritional Guidelines (per serving)
500 Calories
27g Fat
23g Carbs
42g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 30 meatballs (6 servings)
Amount per serving
Calories 500
% Daily Value*
Total Fat 27g 34%
Saturated Fat 10g 50%
Cholesterol 265mg 88%
Sodium 269mg 12%
Total Carbohydrate 23g 8%
Dietary Fiber 6g 21%
Protein 42g
Calcium 423mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pesto Chicken Meatballs are a nice spin on the classic meatball. Ground chicken and pesto sauce are readily available at most grocery stores, so make this one soon!


  • 2 tablespoons butter
  • 1 medium onion (minced)
  • 2 cloves garlic (minced)
  • 1 cup pesto (basil)
  • 1 medium egg
  • 2 tablespoons sour cream
  • 1/2 cup breadcrumbs (panko or dried breadcrumbs)
  • 1/3 cup cheese (Parmesan)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 pounds chicken (ground, or turkey)

Steps to Make It

  1. Preheat oven to 375 F. In a small skillet, melt butter over medium heat.

  2. Add onion and garlic; sauté and stir until tender, about 6 to 8 minutes.

  3. Remove to large bowl and let cool for 5 minutes.

  4. Add pesto, egg, sour cream, breadcrumbs, cheese, and salt and pepper to onion mixture and stir to combine.

  5. Add ground chicken or turkey and mix with hands until just combined.

  6. Form into 1 1/2" meatballs.

  7. Place on baking sheet with sides.

  8. Bake for 22-27 minutes or until an instant-read thermometer registers 165 F.

  9. Use in recipes, or cool completely, then freeze.