Clean recipe · cooking.nytimes.com
Chicken Pesto Meatballs
Simply adding pesto to chicken meatballs is a quick, easy way to infuse them with complex flavor while providing enough fat to ensure they are moist and juicy. With few ingredients, these meatballs come together fast and work well with any kind of pesto, whether homemade or store-bought. These meatballs can be eaten on their own, make a great addition to any plate and are the perfect companion to pesto pasta, of course.
Original recipe: cooking.nytimes.com
- Yield:
- 15 servings
- Prep:
- 5 min
- Cook:
- 20 min
- Total:
- 25 min
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Ingredients
- ¾ cup homemade or store-bought pesto, plus more for serving
- ½ cup panko bread crumbs
- 1 large egg
- Salt and black pepper
- Red-pepper flakes
- 1 pound ground chicken
- ½ cup grated Parmesan
Instructions
- Heat the oven to 400 degrees.
- Add pesto, panko, egg, 1 teaspoon salt, 1 teaspoon black pepper and a pinch of red pepper to a bowl and mix to combine, ensuring the panko is fully moistened. Add chicken and cheese and mix until just combined, being careful not to overmix.
- Form the meat mixture into 15 small balls (about 2 tablespoons each) and place onto a baking sheet. Bake meatballs for 10 minutes. Remove from the oven and let rest for 5 minutes.
- Serve with extra pesto sauce on the side or with pesto-coated pasta.