Baked Chicken Pesto Meatballs
These Baked Chicken Pesto Meatballs are a flavor-packed, healthy dinner option that's easy to make and loved by all!
Servings: 4 servings
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
Instructions
- Preheat your oven to 400°F (200°C) to ensure even cooking.
- Grate the zucchini and carrot, squeezing out excess moisture from the zucchini.
- In a large mixing bowl, combine ground chicken, grated zucchini, grated carrot, basil pesto, egg, breadcrumbs, grated parmesan, salt, black pepper, garlic powder, and red pepper flakes. Mix until just combined.
- Scoop out portions of the mixture and form into meatballs about 1.5 inches in diameter. Place on a lined baking sheet.
- Bake the meatballs for 20-25 minutes until golden brown and cooked through.
- Let the meatballs cool slightly before serving with pasta, salad, or as a snack.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Grater
- Measuring cups and spoons
Notes
- For a lower-carb option, use almond flour instead of breadcrumbs.
- These meatballs freeze well; cool completely before storing.
- Experiment with different herbs and spices for custom flavors.