Pesto Chicken Meatballs - the easiest starter for any day. Are you feeling too sluggish to cook or anticipating many guests? These Pesto Chicken Meatballs will assist in both situations. In just 30 minutes, you can have scrumptious chicken meatballs! If properly made, they will be juicy, full of flavor, and pair well with pasta or vegetables. You may either buy ready-made pesto or prepare it from basil, nuts, garlic, olive oil, and cheese.
Recipe instructions Pesto Chicken Meatballs
Preheat the oven to 400 degrees F (200 degrees C). Arrange a rack in the top third of the oven and preheat. Line a rimmed baking sheet with parchment paper.
Place the ground chicken, breadcrumbs, pesto, egg, salt, and pepper in a large bowl. Mix lightly with a fork until just combined.
Form the meat mixture into 20 (about 1 1/2-inch) meatballs and place them on the prepared baking sheet, spacing them out evenly as you go.
Bake until browned and an instant-read thermometer inserted into the middle reads 165 degrees F (80 degrees C), about 15 minutes. Switch the oven to broil and continue to cook until the tops of the meatballs turn golden-brown in spots, 3 to 5 minutes more.
Serve with additional basil pesto or warmed marinara sauce for dipping.
You can keep Pesto Chicken Meatballs in an airtight container in the fridge for up to 3 days.
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