Chicken Pesto Meatballs

eggless dairy free pesto chicken meatballs

This oven-baked chicken pesto meatball recipe is quick and easy to make with simple, fresh ingredients. Packed with flavor, they’re perfect for meal prep or served over pasta for a delicious weeknight dinner!

Course Main Course

Prep Time 10

Cook Time 20

Total Time 30

Servings meatballs

Calories 69kcal

Author Jenna Urben

Equipment

Ingredients

For the dairy-free pesto

1 cup fresh basil
2 tablespoon pine nuts
2 tablespoon olive oil
2 garlic cloves
1 tablespoon nutritional yeast
½ tablespoon lemon juice
½ teaspoon sea salt
¼ teaspoon black pepper

For the chicken meatballs

1 pound ground chicken
⅓ cup panko bread crumbs
¼ cup diced shallot
2 tablespoon dairy free pesto
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoon water)
2 teaspoon Italian seasoning
1 teaspoon sea salt
½ teaspoon black pepper

Instructions

Start by blending the dairy-free pesto ingredients together in a food processor. Taste and adjust seasoning, if needed, then transfer to a large mixing bowl.
Preheat oven to 400F and line a baking sheet with parchment paper or foil coated with cooking spray.
To a second mixing bowl, add the chicken meatball ingredients. Using wet hands, mix everything together until just combined, being careful not to over mix.
Roll the mixture into about 20 meatballs. Depending how big/small you shape your meatballs, quantity and cook time may vary.
Bake meatballs for 20 minutes, until lightly golden brown, and a meat thermometers reads an internal temperature of at least 165F.
Remove the cooked meatballs from the oven, let cool slightly, then toss with prepared pesto sauce. Serve immediately as is, over your favorite pasta, wrapped in a pita, or in a rice bowl.

Notes

If using store-bought pesto: Use 2 tablespoons in meatball mixture and toss cooked meatballs with about ⅓ cup pesto.

Nutrition