Baked Pesto Chicken Meatballs Recipe

Basil pesto and Parmesan cheese-seasoned baked chicken meatballs are delicious in 30 minutes! Easy dinner: serve this family favorite with cheesy orzo or your favorite marinara sauce.

Chicken meatball – ▢Olive oil, for the sheet pan – ▢1 pound (450 g) ground chicken, preferably dark meat – ▢1 egg – ▢⅓ cup (35 g) grated Parmesan cheese – ▢¼ cup panko crumb – ▢3 tablespoons (45 g) basil pesto sauce – ▢1 garlic clove, grated or finely chopped – ▢1 teaspoon kosher salt, or ½ teaspoon table salt – ▢¼ teaspoon crushed red chili pepper – ▢Freshly ground black pepper, to taste Parmesan Orzo – ▢½ cup (75 g) dried orzo pasta – ▢¼ cup (28 g) sun-dried tomatoes, diced or sliced into thick sliver – ▢¼ cup (25 g) grated Parmesan cheese, plus more for serving – ▢2 tablespoons (30 g) butter – ▢2 tablespoons chopped parsley

INGREDIENTS

Make meatballs Heat the oven to 425 (220 C). Prep a rimmed baking sheet with olive oil or parchment paper for easy cleanup.

INSTRUCTIONS

STEP 1

Mix all meatball components (except olive oil) in a bowl with a wooden spoon until combined. 

STEP 2

Use a cookie scoop to make 16 2-inch meatballs and place them on the baking pan. Roll them into balls with moistened palms to smooth them out.

STEP 3

Bake 10 minutes. Turn the meatballs with tongs or a spatula and bake for 10 minutes. Serve with orzo or marinara sauce after baking.

STEP 4

Make orzo Boil a medium saucepan of water with 2 tablespoons salt while the meatballs bake. Follow the package instructions to cook orzo al dente.

STEP 5

Put tomatoes in colander. Drain the orzo into the colander over the tomatoes to rapidly soften them. Add cheese, butter, and parsley to a serving bowl.

STEP 6

To serve Top orzo with meatballs. Add parsley and cheese and serve.

STEP 7

Chicken Dijon With Creamy Sauce Recipe

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