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30-minute Cheesy Pesto Chicken Meatballs

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5 from 1 review

These 30-minute Cheesy Pesto Chicken Meatballs are a must-make for dinner this week! A meal prep dream for a juicy, tender and flavorful chicken meatballs. Made with gluten-free and grain-free ingredients for a delicious healthy dinner idea!

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Yield: 10-12 meatballs 1x

Ingredients

Scale
  • 1 lb ground chicken
  • 1 egg
  • 1/2 cup almond flour or breadcrumbs
  • 1 small shallot, minced
  • 1/4 cup pesto (store-bought works too)
  • 1/4 cup grated parmesan cheese
  • For serving: spaghetti or pasta of choice!

Instructions

  1. Preheat and Prepare. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Step 2: Mix the Ingredients: In a large mixing bowl, combine the ground chicken, egg, almond flour (or breadcrumbs), minced shallot, pesto, and Parmesan cheese. Using clean hands, meat-handling gloves or a spoon, mix until everything is just combined. Be careful not to overmix, as this can make the meatballs tough.
  3. Step 3: Shape the Meatballs: Using a tablespoon or small cookie scoop, portion out the mixture and roll it into 1-inch meatballs. Place them evenly spaced on the prepared baking sheet.
  4. Step 4: Bake to Perfection: Transfer the meatballs to the oven and bake for 18-20 minutes, or until they reach an internal temperature of 165°F (74°C). If you want a slightly crispier exterior, broil them for an additional 2-3 minutes at the end.
  5. Step 5: Serve and Enjoy! Toss the cooked meatballs with extra pesto or serve them over your favorite pasta. For added flavor, sprinkle with more Parmesan cheese and fresh basil.

Notes

*Store in fridge for 5 days or freezer for 2 months

  • Author: Rachel

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