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Pesto Chicken Meatballs Recipe

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4.1 from 13 reviews

These flavorful Pesto Meatballs combine lean ground chicken with aromatic pesto, Parmesan cheese, and teff flour for a wholesome, protein-packed meal. Perfectly cooked in the oven or air fryer, they make an easy yet elegant dish that pairs wonderfully with pasta or your favorite sauce.

  • Total Time: 35 minutes
  • Yield: 6 servings (approximately 32 meatballs)

Ingredients

Meatball Mixture

  • 2 lb. lean ground chicken
  • Scant ½ cup prepared pesto (3 ½ to 4 ounces)
  • ½ cup grated Parmesan cheese
  • 3 tablespoon Maskal Ivory Teff Flour
  • 1 large egg
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper

Other

  • Cooking spray
  • Optional for serving: hot cooked pasta of choice; pesto, marinara, or Alfredo sauce; fresh basil and/or Parmesan

Instructions

  1. Prepare Meatball Mixture: In a medium mixing bowl, combine ground chicken, pesto, Parmesan cheese, teff flour, egg, salt, and pepper. Stir thoroughly with a spoon or mix well with your hands until all ingredients are evenly incorporated.
  2. Shape Meatballs: Using oiled hands, form the mixture into 32 uniform meatballs. If the mixture feels soft, using a cookie scoop can help portion the meatballs evenly and make shaping easier.
  3. Choose Cooking Method: Select your preferred cooking method: baking or air frying. Both will yield juicy, perfectly cooked meatballs.
  4. Oven Preparation: Preheat the oven to 375°F (190°C). Arrange meatballs on a baking sheet, ensuring they are spaced apart and not touching to allow even cooking.
  5. Bake Meatballs: Place the tray in the oven and bake the meatballs for 16-20 minutes or until they are cooked through, reaching an internal temperature of 165°F (74°C).
  6. Air Fryer Preparation: Preheat the air fryer to 350°F (175°C). Spray the air fryer basket lightly with cooking spray to prevent sticking.
  7. Air Fry Meatballs: Add 8-12 meatballs to the basket, leaving space between each one for air circulation. Lightly spritz the meatballs with cooking spray.
  8. Cook and Turn: Cook for 8 minutes. Remove the basket, shake gently to turn meatballs; if they stick, cook 1-2 more minutes before shaking again to prevent damage.
  9. Finish Cooking: Continue cooking for an additional 3-4 minutes or until meatballs are fully cooked through (internal temp 165°F/74°C), being careful not to overcook.
  10. Serve: Transfer cooked meatballs to a clean plate. Serve as is or toss with your favorite sauce such as pesto, marinara, or Alfredo. Garnish with fresh basil and Parmesan if desired.
  11. Store Leftovers: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months for later enjoyment.

Notes

  • If the meat mixture feels soft, using a cookie scoop helps in portioning and shaping the meatballs.
  • Ensure meatballs are spaced apart on the baking sheet or air fryer basket for even cooking.
  • Meatballs are fully cooked when they reach an internal temperature of 165°F (74°C).
  • Leftovers can be frozen for up to 2 months; reheat thoroughly before serving.
  • Optional serving suggestions include pairing meatballs with pasta and sauces like pesto, marinara, or Alfredo for added flavor.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking, Air Frying
  • Cuisine: Italian-American
  • Diet: Low Fat

Find it online: https://iamstarved.com/pesto-chicken-meatballs-recipe/