Chicken Pesto Meatballs

Chicken pesto meatballs are a delightful blend of ground chicken, breadcrumbs, Parmesan cheese, and aromatic pesto. These succulent meatballs are browned to perfection in a pan [or baked in an oven]. Serve them as an appetizer or main dish, accompanied by more pesto sauce for dipping. Try them on a baguette or roll, they make a delicious sandwich. You’ll love their tender texture and vibrant flavor!

Ingredients

170g/6oz Pesto

50g/1.5oz Panko

45g/1.5oz Parmesan cheese - grated

1 Egg

1tsp Black Pepper

1/2tsp Salt

1/4tsp Red Pepper Flakes

450g/1lb Ground Chicken

Non flavored oil for frying. Or a cookie sheet if baking. 

Method

1. Add egg to large bowl and lightly beat. Add pesto, panko, pepper, salt and red pepper flakes and mix well to combine. Let sit on counter for a few minutes to allow breadcrumbs to absorb liquid.

2. Add the cheese and mix well. Fold in the chicken just until incorporated - avoid over-mixing. 

3. Shape into whatever size meatballs you would like. 

   
   

If frying: Add about 2 tbs oil to pan and heat over medium high. Saute your meatballs for 2 minutes on each side, about 5 - 6 minutes total, until nicely browned and have reached an internal temperature is 165F/74C

If baking:  Place on a baking tray and bake in a 400F/204C oven 15 -20 minutes until internal temperature is 165F/74C