Name: Baked Chicken Pesto Meatballs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
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

There’s something irresistibly fresh and flavorful about this **Baked Chicken Pesto Meatballs Recipe** that makes it an absolute kitchen winner. With tender chicken, vibrant basil pesto, and veggies tucked right inside, these meatballs come together fast and taste like a little bite of homemade magic.

The image shows a white shallow bowl filled with thick spaghetti pasta coated in green pesto sauce, creating a smooth, herbaceous texture that covers every strand. On top of the pasta, there are seven round meatballs that are browned with visible bits of herbs and orange carrot pieces mixed in, adding a rough and varied texture. Scattered around the bowl are small green basil leaves and thin, flat shavings of pale white cheese. The background is a white marbled surface, with a small white dish of green pesto and another white dish with more cheese shavings partially visible at the bottom and right side of the image. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chicken Pesto Meatballs Recipe
Top Tip
How to Serve Baked Chicken Pesto Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken Pesto Meatballs Recipe

Why You'll Love This Recipe

I’ve made these baked chicken pesto meatballs more times than I can count because they’re quick, healthy, and gently packed with fresh flavors—not to mention so adaptable! They’re perfect for busy weeknights or casual weekend dinners where everyone wants something comforting yet light.

Healthy and Flavorful: These meatballs sneak in fresh zucchini and carrots, making them a veggie-packed joy without feeling heavy.
Easy to Make Ahead: You can prep the meatballs in advance and bake them whenever you’re ready—ideal for meal prepping or entertaining.
Perfectly Moist: The combination of pesto and ground chicken ensures each bite is juicy and vibrant, never dry.
Family Friendly: My whole crew loves these, even the picky eaters, which is a huge win in my book.

A white bowl filled with thick spaghetti coated in green pesto sauce, twisting around a golden fork with a black handle at the left side. On top of the spaghetti, there are seven round meatballs with a slightly browned outside and bits of green and orange herbs and vegetables inside. Two meatballs are cut open to show the inside texture. Thin, flat slices of pale cheese and small green basil leaves are scattered on the pasta. The bowl rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When I first put this Baked Chicken Pesto Meatballs Recipe together, I wanted the ingredients to work harmoniously—moisture from the veggies, flavor from the pesto, and a binding mix for perfect texture. Here’s why each component is a must-have:

Flat lay of ground chicken shaped into a loose mound, a small pile of fresh grated zucchini, a neat heap of freshly grated bright orange carrot, a small white ceramic bowl filled with vibrant green basil pesto, a single large brown egg with a smooth, uncracked shell, a small white bowl of golden breadcrumbs, a small white bowl holding finely grated pale yellow parmesan cheese, a small white bowl of coarse white salt, a small white bowl of cracked black pepper, a small white bowl containing fine garlic powder, and a tiny white bowl with bright red pepper flakes all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground Chicken: Lean and mild, it’s a great blank canvas that lets pesto and veggies shine without overpowering the flavor.
Zucchini: Adds moisture and subtle sweetness; remember to pat it dry so the meatballs don’t get soggy.
Carrot: Offers a tiny crunch and natural sweetness that balances the pesto’s herbaceous notes.
Basil Pesto: The star—loads of fresh basil, garlic, and pine nuts packed with flavor that instantly elevates these meatballs.
Egg: Binds everything together to keep your meatballs intact when baking.
Breadcrumbs: Help absorb moisture and provide structure without dry toughness; I prefer plain or lightly seasoned ones.
Parmesan Cheese: Adds a salty, nutty richness that complements basil perfectly.
Seasonings (Salt, Pepper, Garlic Powder, Red Pepper Flakes): Basic but essential to balance and enhance the overall taste, with a mild kick from the red pepper flakes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile these meatballs are. Over the years, I’ve played with different add-ins and tweaks to suit what’s in my fridge or to meet dietary needs. Don’t hesitate to get creative—you can make this recipe truly your own!

Variation: For a dairy-free version, swap out the parmesan for nutritional yeast and use gluten-free breadcrumbs—I did this once for a friend, and honestly, it was just as tasty!
Vegetarian Option: I've experimented with substituting ground turkey or even finely chopped mushrooms; the texture shifts but the pesto flavor carries it well.
Spice Level: If you like it hotter, try adding more red pepper flakes or a dash of cayenne—my husband is always up for the extra kick.
Serving Style: These are fantastic tossed in marinara sauce for a quick Italian-inspired dinner or served plain with a fresh salad for something lighter.

Step-by-Step: How I Make Baked Chicken Pesto Meatballs Recipe

Step 1: Prep the Veggies Just Right

First up, grate your zucchini and carrot using a box grater—this takes about five minutes but really helps keep those veggies from being noticeable chunks, which keeps the texture smooth. The zucchini tends to hold a lot of water, so I gently pat it dry with a paper towel to soak up excess moisture. This little step is key to keeping your meatballs from becoming mushy.

Step 2: Mix It All Together

In a large bowl, combine the ground chicken, grated veggies, basil pesto, egg, breadcrumbs, parmesan, and seasonings. I usually start mixing with a spatula, but don’t be shy about using your hands—it helps everything come together evenly. Just be gentle; overmixing can make the meatballs tough, and we want tender every time.

Step 3: Shape Your Meatballs

Using a small to medium cookie scoop (around 1.2 tablespoons if you have one) helps keep your meatballs uniform in size so they bake evenly. I aim for about 2-inch round meatballs—kind of like golf balls. Place them on a parchment-lined baking sheet or one sprayed with non-stick spray, making sure there’s a little space between each ball so they get nicely golden in the oven.

Step 4: Bake to Perfection

Pop the meatballs into a preheated 375°F oven for 12 to 14 minutes. Keep an eye on them as ovens can vary, but look for golden tops and an internal temperature of 165°F to confirm they’re fully cooked. I always use a meat thermometer here—it’s the surest way to avoid drying out your chicken meatballs.

Step 5: Serve and Enjoy

Once they’re out of the oven, you can serve these meatballs immediately—delicious on their own! Or, for a little extra flavor and flair, toss them with leftover pesto or a simple tomato sauce alongside your favorite pasta. My family loves dipping them in marinara too.

Top Tip

After making this Baked Chicken Pesto Meatballs Recipe a bunch, I’ve learned a few little tricks that make all the difference:

Pat Your Zucchini Dry: Don’t skip this step—it keeps the meatballs from being watery and helps them hold shape nicely.
Don’t Overmix: Stir until ingredients just come together; too much mixing can make the texture dense instead of tender.
Use a Meat Thermometer: Seriously, it’s the best way to know your chicken meatballs are cooked perfectly without drying them out.
Bake on Parchment: This avoids stuck-on meatballs and makes cleanup a breeze—trust me, it’s worth it!

How to Serve Baked Chicken Pesto Meatballs Recipe

Chicken Pesto Meatballs - Serving Suggestion

Garnishes

I usually sprinkle a little extra freshly grated parmesan and a few torn basil leaves on top right before serving. It adds a fresh, bright pop of flavor and looks pretty too. A drizzle of olive oil never hurts if you’re feeling indulgent!

Side Dishes

I love pairing these pesto meatballs with a crisp green salad tossed in lemon vinaigrette, roasted veggies like asparagus or cherry tomatoes, or simply some al dente pasta with extra pesto. Sometimes, I even make a cozy bowl of creamy polenta—it’s fantastic for soaking up any sauce.

Creative Ways to Present

For dinner parties or special occasions, I like to skewer a few meatballs on little wooden picks as an appetizer. Serve them with a pesto dipping sauce or a side of marinara. Another fun idea I tried was serving meatball sliders on mini buns with fresh mozzarella and a basil leaf—pretty delicious and always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I keep leftover meatballs in an airtight container in the fridge for up to 4 days. They actually taste better the next day as the flavors meld together. Just reheat gently so they don’t dry out.

Freezing

Freezing works wonders for this recipe! I like to bake the meatballs first, then let them cool completely. After that, I freeze them in a single layer on a baking sheet, then transfer to a freezer bag. This way, I can grab exactly how many I need without thawing the whole batch. They last up to 3 months frozen.

Reheating

To reheat, I gently warm leftover meatballs in the oven at 325°F for about 10-15 minutes or until heated through. Microwaving works too, but I prefer the oven to keep them from getting rubbery. If frozen, thaw in the fridge overnight before reheating.

Frequently Asked Questions:

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works great in this Baked Chicken Pesto Meatballs Recipe. It has a similar texture and mild flavor that pairs wonderfully with pesto. Just keep an eye on cooking times, and use a meat thermometer to reach 165°F internally.

How do I prevent the meatballs from falling apart?

The key is not to overmix the ingredients and to use a binding egg and breadcrumbs. Also, make sure to pat the zucchini dry before mixing to avoid excess moisture. Baking the meatballs on parchment or a non-stick sprayed sheet helps keep them intact.

Can I make these meatballs gluten-free?

Yes! Just swap regular breadcrumbs for gluten-free ones, and double-check your pesto ingredients if store-bought. This recipe adapts well without losing any of its delicious flavors.

How long do baked chicken pesto meatballs last in the fridge?

They last about 4 days when stored properly in an airtight container in the fridge. For longer storage, freezing is your best bet!

Final Thoughts

Making this baked chicken pesto meatballs recipe has become a happy ritual for me—simple, satisfying, and full of flavor. It’s easy enough for busy nights but special enough to share with friends or family. I hope you enjoy making (and eating!) this as much as I do. Trust me, once you try it, this will be a regular in your meal rotation.