Name: Baked Chicken Pesto Meatballs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
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 comforting about tender meatballs infused with fresh basil pesto. This Baked Chicken Pesto Meatballs Recipe strikes the perfect balance of juicy, herbaceous, and wholesome — a dinner your family will ask for on repeat.

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 always get excited to make these pesto meatballs because they're not your typical heavy, greasy kind. The ground chicken keeps them light yet satisfying, and the fresh veggies sneak in some extras without stealing the spotlight.

Fresh & Flavorful: The pesto truly elevates the taste, bringing a bright herbal note that pairs beautifully with the mild chicken.
Healthy Vegetables Hidden In: Grated zucchini and carrot add moisture and subtle sweetness while sneaking in some extra nutrients.
Easy & Hands-Off Cooking: Baking these meatballs means less mess and no standing over a hot skillet.
Versatile for Any Meal: Serve these over pasta, salad, in a sub, or even as party appetizers — they're crowd-pleasers.

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

Every ingredient in this baked chicken pesto meatballs recipe plays a role in making sure your meatballs come out tender, flavorful, and perfectly textured. Here’s why I stick to this combo and a few tips for shopping smart.

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: The star protein here; lean but moist enough especially with the added veggies.
Grated zucchini: Adds moisture and subtle earthy notes without weighing the meatballs down; pat it dry to avoid sogginess.
Grated carrot: Sweetness and color, plus an extra dose of beta-carotene.
Basil pesto: Packed with fresh herbs, garlic, and pine nuts — it infuses the meatballs with deep, savory flavor.
Egg: The binder that keeps everything nicely together.
Breadcrumbs: Absorb moisture and help maintain the structure; I prefer panko for lightness.
Parmesan cheese: Adds umami and a little salty bite deepening the flavor.
Salt, black pepper, garlic powder, red pepper flakes: Essential seasonings that build layers of flavor and a subtle 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 who I’m cooking for. Feel free to experiment with different add-ins or spice levels — these meatballs can handle it!

Variation: One time, I swapped basil pesto for sun-dried tomato pesto — it changed the flavor profile but was still delicious and tangy, perfect for tomato lovers.
Dietary modification: Want gluten-free? Use gluten-free breadcrumbs; it works just as well and stays moist.
Extra cheesy: Mixing shredded mozzarella into the meatball mixture makes them ooey-gooey and irresistible.
Mild or spicy: Adjust the red pepper flakes depending on your heat tolerance — skip completely for kids or double it for spice enthusiasts.

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

Step 1: Grate and Prep the Veggies

Start by grating your zucchini and carrot with a box grater — I find that using the coarse side works best here. Then, gently press the zucchini with a paper towel to soak up excess moisture, which helps keep your meatball mixture from getting too wet and falling apart. This step really makes a difference in texture!

Step 2: Combine the Ingredients

In a large bowl, toss together the ground chicken, grated veggies, basil pesto, egg, breadcrumbs, parmesan, and all your seasonings. I usually start mixing with a spatula, then finish by hand to get everything fully incorporated but without overworking the meat. Overmixing can make meatballs tough, so be gentle but thorough.

Step 3: Shape Your Meatballs

I use a small (about 1.2 tablespoon) cookie scoop to make uniform, golf ball-sized meatballs. This gets about 22 meatballs from the batch and helps them cook evenly. Place them on a parchment-lined or non-stick sprayed baking sheet in a single layer so they bake up perfectly crisped on the edges.

Step 4: Bake Until Golden and Juicy

Bake your chicken pesto meatballs at 375°F (190°C) for about 12 to 14 minutes. You'll know they're done when the tops turn a lovely golden color and they reach an internal temperature of 165°F. A meat thermometer is your best friend here for perfectly cooked, juicy meatballs every time.

Step 5: Serve and Enjoy

Serve your pesto meatballs right away, or toss them in more pesto or a simple tomato sauce for extra flavor. They’re fantastic over pasta, tucked into a sub, or even as finger food for gatherings.

Top Tip

From my experience making this baked chicken pesto meatballs recipe multiple times, a few little tweaks can really elevate the end result. These tips helped me perfect the balance between flavor, texture, and ease.

Dry your veggies well: Moisture from grated zucchini is tricky—pat it dry before mixing to avoid soggy meatballs.
Don’t overmix: Combine ingredients just enough to hold together; overworking will make meatballs dense.
Uniform size matters: Use a cookie scoop to ensure meatballs bake evenly and finish at the same time.
Use a thermometer: Check for 165°F inside to keep them juicy but safe — guessing can lead to drying out.

How to Serve Baked Chicken Pesto Meatballs Recipe

baked chicken pesto meatballs - Serving Suggestion

Garnishes

I love a sprinkle of freshly grated parmesan and a few torn basil leaves on top — it adds that fresh herb pop and cheesy goodness that makes each bite sing. A drizzle of extra pesto or a squeeze of lemon juice brightens things up, too.

Side Dishes

These meatballs pair beautifully with simple pasta tossed in olive oil and garlic, a fresh green salad, or even roasted veggies for a well-rounded dinner. For something heartier, serve over creamy polenta or cauliflower mash.

Creative Ways to Present

For gatherings, I’ve served these on bamboo skewers with a pesto drizzle for easy finger food. Another fun idea is layering them in a casserole with marinara and mozzarella, baking it all together for a cozy, crowd-friendly dish.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers in an airtight container in the fridge for up to 3 days. When reheated, they maintain their moisture nicely if warmed gently in the oven or microwave.

Freezing

These meatballs freeze super well! Once shaped, I flash freeze them on a tray, then transfer to a freezer-safe bag. They keep for about 3 months, making for a convenient ready-to-bake meal anytime.

Reheating

To reheat, I thaw overnight in the fridge if frozen, then bake at 350°F for about 8-10 minutes or until warmed through. This keeps them from drying out like microwave reheating sometimes can.

Frequently Asked Questions:

Can I make these meatballs gluten-free?

Absolutely! Just swap the breadcrumbs for gluten-free breadcrumbs or almond flour. The texture stays great and you won't miss a thing.

What can I use instead of basil pesto?

If you don’t have pesto, tapenade or a sun-dried tomato pesto work nicely, adding different but delicious flavors to the meatballs. Homemade pesto is also easy to whip up if you have fresh basil.

How do I prevent meatballs from falling apart?

Make sure you pat dry the grated zucchini, don’t overmix the meatball mixture, and use an egg and breadcrumbs as binders. Baking at the right temperature also helps them set without breaking.

Can I freeze the meatballs before baking?

Yes! Freeze them on a baking sheet first until solid, then transfer to a freezer bag. When ready, bake straight from frozen — just add a few extra minutes to the cooking time.

Final Thoughts

I can’t recommend this baked chicken pesto meatballs recipe enough — it’s become a staple in my kitchen for weeknight dinners and casual entertaining alike. The flavors are fresh, comforting, and the prep is so straightforward, you’ll be making these over and over too. Trust me, once you try them, you’ll wonder how you ever made meatballs without pesto!