Pesto Chicken Meatballs

What is the key to preventing dried-out ground chicken? Pesto! With additional pesto or warm marinara sauce for dipping, serve these delicious 4-ingredient pesto chicken meatballs as an appetizer or as a main course.

Ingredients :

• 1 pound ground chicken, preferably dark meat

• 2/3 cup panko breadcrumbs

• 1/3 cup basil pesto, store-bought or homemade

• 1 large egg

• 3/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

For serving :

• Additional basil pesto or warmed marinara sauce

STEPS :

     1. Preheat the oven to 400°F :

Pre-heat the oven while positioning a rack in the top third. To line a baking sheet with a rim, use parchment paper.

     2. Make the meatball mixture :

In a sizable bowl, combine the ground chicken, breadcrumbs, pesto, egg, salt, and pepper. 

     3. Form the meatballs :

20 meatballs (approximately 1 1/2 inches in diameter) made from the meat mixture should be placed on the prepared baking sheet, evenly spaced apart.

     4. Bake the meatballs :

Bake for about 15 minutes, or until the top is browned and an instant-read thermometer placed in the center registers 165°F. The meatballs should continue to cook for a further 3 to 5 minutes on the broil setting of the oven.

Add more basil pesto or heated marinara sauce to the serving dish for dipping.

For up to three days, leftovers can be stored in the fridge in an airtight container.

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