There’s something so comforting about a good meatball, and this Baked Chicken Pesto Meatballs Recipe really hits the spot with its bright basil pesto flavor and juicy veggies hidden inside. It’s a fresh twist on classic meatballs that’s quick to make and totally crowd-pleasing.

A white bowl filled with long, thick spaghetti noodles coated in bright green pesto sauce forms the base layer. On top are six round meatballs that have a golden brown, slightly crispy texture with bits of green herbs and orange carrot pieces visible. Scattered around the meatballs and noodles are small fresh green basil leaves and a few thin, pale yellow cheese shavings. The bowl sits on a white marbled surface, with a small white dish of chunky green pesto and a white plate of pale cheese shards visible at the bottom right. 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 was surprised at how these meatballs manage to be both light and rich at the same time – that pesto really lifts the whole dish. Plus, baking instead of frying means less mess and a healthier result without sacrificing flavor.

Quick and easy: Ready in under 30 minutes from start to finish – perfect for busy weeknights.
Healthy with hidden veggies: Grated zucchini and carrot sneak extra nutrients and moisture inside.
Flavorful and fresh: The basil pesto and parmesan add a gorgeous Italian-inspired punch.
Versatile: Serve them as a snack, over pasta, or in a sub sandwich – lots of ways to enjoy.

The dish shows a white bowl filled with thick spaghetti coated in green pesto sauce, giving the noodles a speckled, slightly oily texture. On top are seven golden brown meatballs with visible bits of orange carrots and green herbs, one meatball is split to show a soft, mixed interior. Scattered around are some fresh small green basil leaves and thin white slices of parmesan cheese. A gold fork with a black handle is holding a twist of spaghetti on the left side of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This combination balances lean ground chicken with fresh veggies and the umami-packed pesto, resulting in tender, moist meatballs. The breadcrumbs and egg help bind everything perfectly without drying out.

Flat lay of ground chicken in a simple white ceramic bowl, a small white bowl of fresh green basil pesto, a whole large brown egg with clean shell, a small white bowl of fine light brown breadcrumbs, a small white bowl of grated bright orange carrot, a small white bowl of grated green zucchini, a small white bowl of finely grated pale yellow parmesan cheese, a small white bowl with coarse salt crystals, a small white bowl with whole black peppercorns, a small white bowl containing white garlic powder, a small white bowl with red pepper flakes, all arranged symmetrically and balanced 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 but juicy, it allows the other flavors to shine and keeps the meatballs light.
Zucchini: Adds moisture and subtle sweetness – don’t skip patting it dry or the mixture might get too wet!
Carrot: Another moisture and nutrient boost, plus a slight natural sweetness.
Basil pesto: The star ingredient for that fresh herbaceous kick and cheesy nuttiness.
Egg: Acts as a binder to keep meatballs from falling apart.
Breadcrumbs: Absorb moisture and help with firmness without making the meatballs dense.
Parmesan cheese: Gives a salty, savory boost and complements the pesto beautifully.
Salt and pepper: Essential seasoning to bring out all the flavors.
Garlic powder: Adds warmth without overpowering.
Red pepper flakes: Just a touch to brighten things up with a mild kick.

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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 tweaking this recipe based on what’s in my fridge or my mood — feel free to get creative with mix-ins or garnishes to suit your taste.

Variation: Sometimes I swap the ground chicken for turkey or even ground pork for a richer flavor, and it always turns out great.
Add-ins: Fresh chopped spinach or sun-dried tomatoes mix in nicely if you want a veggie boost or extra tang.
Dietary swaps: Use gluten-free breadcrumbs or almond flour for a gluten-free version, and it still holds together well.
Spice it up: Crank up the red pepper flakes or add a pinch of smoked paprika for an extra smoky twist.

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

Step 1: Prepare the Veggies

Start by grating the zucchini and carrot using a box grater. This not only adds natural sweetness and moisture but makes the meatballs tender. A little trick I’ve learned: gently pat the grated zucchini with a paper towel to remove excess water. This keeps the mix from getting too soggy and the meatballs from falling apart.

Step 2: Mix Everything Together

In a large bowl, combine ground chicken, egg, the grated veggies, basil pesto, breadcrumbs, parmesan, and all the seasonings. I find it easiest to mix first with a spatula and then use my hands for the last bit—just be gentle to avoid overworking the meat, which can make meatballs tough.

Step 3: Form the Meatballs

Using a small cookie scoop or your hands, shape the mixture into golf ball-sized meatballs, about 2 inches each. Place them spaced evenly on a baking sheet lined with parchment paper or sprayed with non-stick spray. You should get roughly 22 meatballs. This size bakes evenly and makes for perfect bite-sized servings.

Step 4: Bake to Perfection

Bake at 375°F for about 12 to 14 minutes. Keep an eye on the tops—they should be golden brown. For peace of mind, my go-to is checking the internal temperature with a meat thermometer; 165°F means they’re cooked through and safe to eat. Don’t overcook or they’ll dry out!

Step 5: Serve and Enjoy!

I love serving these meatballs hot right out of the oven. You can drizzle a little extra pesto over the top or toss them with your favorite pasta sauce. I once brought these meatballs to a friend’s dinner party and everyone was asking for the recipe by the end of the night – they really do make a simple meal feel special.

Top Tip

Through making these meatballs multiple times, I realized a few tricks can take your batch from good to amazing. These simple tips helped me nail the texture and flavor every time.

Dry the zucchini thoroughly: Squeeze out excess water or pat with paper towels to prevent sogginess and keep the perfect meatball shape.
Don’t overmix: Mix just until combined – overworking can make the meatballs dense instead of tender.
Use a cookie scoop: It helps keep meatballs uniform in size so they cook evenly every time.
Check internal temp: I always use a meat thermometer to avoid over or undercooking since oven temps vary.

How to Serve Baked Chicken Pesto Meatballs Recipe

baked chicken pesto meatballs - Serving Suggestion

Garnishes

I’m a sucker for a sprinkle of extra parmesan and some fresh basil leaves on top to bring out that homemade vibe. Sometimes, a light drizzle of good-quality olive oil or a squeeze of lemon juice brightens the whole dish beautifully.

Side Dishes

I love pairing these meatballs with simple spaghetti tossed in olive oil or marinara sauce, alongside a crisp arugula salad. Roasted veggies like asparagus or zucchini work wonderfully too, keeping the meal fresh without overwhelming those vibrant pesto flavors.

Creative Ways to Present

For gatherings, I sometimes serve these meatballs on mini skewers with cherry tomatoes and mozzarella balls, turning them into fun, portable appetizers. Or stuff them inside toasted sub rolls for a delicious meatball sandwich, perfect for casual dinners or game day.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs store really well in an airtight container in the fridge for up to 3 days. I usually keep them separate from sauces so I can reheat just what I need without sogging them out. Just pop them back in the oven or microwave when ready.

Freezing

I’ve frozen these meatballs before, usually after baking and cooling completely. Lay them out on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll stay good for 2 to 3 months. When you want meatballs fast, just thaw overnight in the fridge or reheat straight from frozen in the oven.

Reheating

My favorite way to reheat leftover baked chicken pesto meatballs is in the oven at 350°F until warmed through—this helps maintain that slightly crisp outside. You can also microwave them covered with a paper towel for convenience, though they won’t be as crispy.

Frequently Asked Questions:

Can I use store-bought pesto for this recipe?

Absolutely! Store-bought pesto works perfectly in the Baked Chicken Pesto Meatballs Recipe. If you have homemade pesto, even better, but a good quality jarred version keeps things quick and easy without sacrificing taste.

What if I don’t have a food thermometer?

If you don’t have a food thermometer, the meatballs should be baked until golden brown and cooked through, typically about 12-14 minutes at 375°F. Cut one open to check if the center is no longer pink and juices run clear.

Can I make these meatballs gluten-free?

Yes! Simply swap out regular breadcrumbs for gluten-free breadcrumbs or almond flour. The binding works just as well and the flavor stays deliciously intact.

How can I make the meatballs more moist?

The grated zucchini and carrot really help keep the meatballs moist, but if you find they feel dry, add a tablespoon or two of olive oil or a bit more pesto to the mix. Also, don’t overbake.

Final Thoughts

This Baked Chicken Pesto Meatballs Recipe is a keeper for me because it balances healthy ingredients with fresh, vibrant flavors—plus, it’s so reliable to make. Trust me, once you give it a try, you’ll find yourself reaching for this recipe when you want a fuss-free, delicious meal that feels a little special. I hope you enjoy making and sharing these as much as I do!