There's something so comforting about the blend of fresh herbs and tender chicken in this Baked Chicken Pesto Meatballs Recipe. It’s quick to make, packed with flavor, and perfect for a cozy dinner or meal prep. You'll love how the pesto really elevates these meatballs beyond the usual.

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

This recipe quickly became one of my favorites because it strikes the perfect balance between healthy and indulgent, with fresh veggies sneaking in alongside the ground chicken and pesto magic. These meatballs never disappoint.

Fresh and Flavorful: Basil pesto adds vibrant flavor without overpowering the tender chicken and veggies.
Easy to Make: Minimal ingredients, straightforward steps, and a quick 25-minute cook time.
Healthy Veggie Boost: Grated zucchini and carrot add moisture, nutrition, and subtle sweetness.
Versatile Serving Options: Perfect on their own, with pasta, or tossed in your favorite sauce.

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

What I love about this Baked Chicken Pesto Meatballs Recipe is how simple, wholesome ingredients come together to form something so delicious and well balanced. Here's why each part shines:

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 and tender, it’s a great base that steeps up well with pesto and veggies.
Grated zucchini: Adds moisture and subtle sweetness without overpowering the mix. Pat it dry to avoid watery meatballs.
Grated carrot: Provides a natural sweetness and vibrant color – don’t skip it!
Basil pesto: The flavour hero here – fresh herbs, garlic, and pine nuts elevate the whole dish.
Egg: Helps bind the ingredients for perfectly shaped meatballs.
Breadcrumbs: Lightly absorb moisture and keep the texture just right – I use plain or Italian-style.
Parmesan cheese: Adds umami richness and a touch of saltiness.
Salt, black pepper, garlic powder, red pepper flakes: Seasonings that bring warmth, depth, and a little 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 switching up this recipe to match whatever’s in my fridge or my mood. You should feel free to tweak the veggies or cheese – that’s how you make this truly your own.

Variation: Sometimes I swap out basil pesto for sun-dried tomato pesto or even a cilantro-lime pesto for a zesty twist – it keeps things exciting.
Dietary tweaks: Use gluten-free breadcrumbs to keep it friendly for gluten intolerance, or add some finely chopped spinach for extra greens.
Make it spicy: If you like heat, throw in extra red pepper flakes or a dash of hot sauce right into the mixture.

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

Step 1: Prep Your Veggies and Dry the Zucchini

Start by grating the zucchini and carrot with a box grater. This part is key because it keeps the meatballs moist but not soggy. Once you grate the zucchini, gently pat it dry with paper towels to soak up excess water – trust me, it really helps keep your meatballs from falling apart later.

Step 2: Mix It All Together

In a large bowl, combine the ground chicken, egg, grated veggies, basil pesto, breadcrumbs, parmesan, and seasonings. I usually use my hands for this— it’s the easiest way to get everything evenly mixed without overworking the meat. Mix just until combined for tender meatballs.

Step 3: Form Your Meatballs

I use a small cookie scoop (around 1.2 tablespoons) to keep my meatballs consistent in size – about the size of a golf ball. Place them on a parchment-lined baking sheet, giving each some breathing room so they bake evenly. You'll get roughly 22 meatballs from this batch.

Step 4: Bake to Perfection

Pop your meatballs into a preheated oven at 375°F and bake for about 12-14 minutes. Keep an eye on their color — when they’re golden and the internal temp hits 165°F, they’re perfectly cooked. Avoid overbaking so they stay juicy.

Step 5: Serve and Enjoy!

Serve hot straight from the oven, or toss them in your favorite pasta sauce or extra pesto for a saucy twist. They’re delicious on a bed of pasta, tucked into a sub, or paired with veggies.

Top Tip

Over the years making this Baked Chicken Pesto Meatballs Recipe, I've learned a few simple tweaks that really elevate the results and keep the meatballs juicy and flavorful every time.

Don’t skip drying the zucchini: Moisture is tricky in meatballs – too much and they fall apart or get mushy.
Use your hands to mix: It gives you better control over the texture, plus it’s quicker and less messy than a spoon.
Uniform sizing: Using a cookie scoop means they cook evenly and look pretty on the plate.
Check internal temperature: Avoid guessing — a meat thermometer ensures perfectly cooked chicken without drying out.

How to Serve Baked Chicken Pesto Meatballs Recipe

Chicken Pesto Meatballs - Serving Suggestion

Garnishes

I usually finish these with a sprinkle of extra grated parmesan and a few fresh basil leaves – it brightens the dish and makes it look inviting. A little lemon zest sometimes works wonders too if I’m feeling fancy.

Side Dishes

Serve these meatballs with al dente spaghetti or your favorite pasta tossed in some olive oil and garlic. Roasted veggies or a crisp green salad also pair beautifully – the fresh flavors balance the richness of the pesto.

Creative Ways to Present

For gatherings, I love skewering the meatballs with cherry tomatoes and mozzarella balls for easy appetizers. Or layer them in a rustic pasta bake for a hearty, crowd-pleasing main dish.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge and they keep well for up to 3 days. They actually taste better after a day when the flavors have had time to meld.

Freezing

These meatballs freeze beautifully—just flash freeze them on a sheet, then transfer to a freezer bag. When you want a quick meal, pop them straight in the oven or thaw overnight in your fridge.

Reheating

I find reheating them in a low oven or air fryer keeps them from drying out, but microwaving on medium power with a damp paper towel cover works in a pinch.

Frequently Asked Questions:

Can I use ground turkey instead of chicken for this recipe?

Absolutely! Ground turkey works well and has a similar texture, though turkey can be slightly leaner so keeping the grated veggies helps maintain moisture.

Is it important to bake the meatballs instead of frying them?

Baking keeps the meatballs healthier and less greasy while still giving you a nicely browned exterior. If you prefer frying, just watch closely to avoid drying them out.

Can I use store-bought pesto for convenience?

Yes! Using a good quality store-bought pesto keeps things quick and easy, especially on busy days. Homemade is fantastic too if you have the time.

How do I know when the meatballs are fully cooked?

The best way is using a meat thermometer — the internal temperature should reach 165°F. Visually, they should be golden brown and firm to the touch.

Final Thoughts

I can't recommend this Baked Chicken Pesto Meatballs Recipe enough if you want a dish that’s both simple and packed with bright, fresh flavors. Every time I make these, I get asked for seconds (and sometimes thirds!). I hope you enjoy making and sharing them as much as I do — it’s like having a little Italian trattoria right in your kitchen.