Creamy Homemade Pesto Chicken Meatballs
Creamy Homemade Pesto Chicken Meatballs are a delightful fusion of flavors, offering a unique twist to the classic meatball. These tender and juicy chicken meatballs are enveloped in a rich and creamy pesto sauce, making them an irresistible option for weeknight dinners or family gatherings.
Equipment
- Mixing Bowl
- Baking Sheet
- Saucepan
Ingredients
Meatball Ingredients
- 1 pound Ground Chicken Lean protein base for the meatballs.
- 1/2 cup Breadcrumbs Helps bind the meatballs.
- 2-3 cloves Garlic Minced for flavor.
- 1 large Egg Acts as a binding agent.
Pesto Sauce Ingredients
- 2 cups Fresh Basil Packed leaves for pesto.
- 1/4 cup Pine Nuts Adds nutty flavor to pesto.
- 1/2 cup Parmesan Cheese Freshly grated for flavor.
- 1/2 cup Heavy Cream Creates the creamy sauce.
Seasoning
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground chicken, breadcrumbs, minced garlic, and egg. Mix gently.
- Add fresh basil, grated Parmesan cheese, and toasted pine nuts. Season with salt and pepper. Mix until well incorporated.
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place on a parchment-lined baking sheet.
- Bake the meatballs for 20-25 minutes until cooked through and golden brown.
- In a saucepan, combine heavy cream and pesto sauce over medium heat, stirring until well combined and heated.
- Transfer the cooked meatballs to the saucepan and toss gently to coat in the sauce.
- Simmer the meatballs in the sauce for an additional 5 minutes on low heat.
- Serve immediately, garnished with additional Parmesan and fresh basil if desired.
Notes
These meatballs can be served over pasta, in a sub sandwich, or as a standalone dish with a side salad.