Description
Delicious and flavorful baked chicken pesto meatballs made with ground chicken, fresh grated zucchini and carrot, and a hint of basil pesto. These tender meatballs are baked to perfection and perfect for serving with pasta or as a protein-packed snack.
Ingredients
Scale
Meatball 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
Instructions
- Prepare the veggies: Grate the zucchini and carrot using a box grater. Gently pat the grated zucchini dry with a paper towel to soak up excess liquid and prevent sogginess in the meatballs.
- Mix together the ingredients: In a large mixing bowl, combine the ground chicken, egg, grated carrots and zucchini, basil pesto, breadcrumbs, parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes. Use a spatula or clean hands to mix the ingredients thoroughly until well combined.
- Make the meatballs: Using a small to medium cookie scoop (approximately 1.2 tablespoons), form the mixture into 2-inch meatballs (about golf ball size). Place each meatball on a prepared baking sheet lined with parchment paper or coated with non-stick spray in a single layer. You should get about 22 meatballs.
- Bake: Preheat the oven to 375 degrees F. Bake the meatballs for 14 minutes, or until the tops are golden brown and the internal temperature reaches 165 degrees F using a meat thermometer to ensure they are cooked through.
- Serve: Serve the pesto meatballs immediately as is or toss them with leftover basil pesto or a simple tomato sauce. They pair perfectly with pasta noodles or can be enjoyed on their own as a tasty snack or appetizer.
Notes
- For firmer meatballs, make sure to pat the grated zucchini dry to remove excess moisture.
- You can substitute ground turkey for chicken if preferred.
- If you don't have breadcrumbs, use crushed crackers or oats as an alternative binder.
- Use fresh basil pesto for best flavor, or store-bought pesto will work well too.
- Check internal temperature with a meat thermometer to ensure safe cooking at 165 degrees F.
- Meatballs can be frozen raw or cooked for convenient future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
