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Here’s what you need to make these tasty pesto Parmesan chicken meatballs: - Ground chicken (1 lb) - Pesto sauce (1/2 cup) - Finely grated Parmesan cheese (1/2 cup) - Breadcrumbs (1/2 cup) - Egg (1 large, beaten) - Minced garlic (3 cloves) - Italian seasoning (1 teaspoon) - Salt and black pepper (to taste) - Olive oil (for drizzling and cooking) These simple ingredients come together to create a dish full of flavor. The ground chicken is lean and light. Pesto sauce adds a rich, herby taste. Parmesan cheese gives it a salty kick. Breadcrumbs help bind everything together. The egg holds the meatballs firm. Garlic and Italian seasoning bring in extra flavor. Salt and black pepper round it all off. Lastly, olive oil helps with cooking and adds a nice shine. Start by taking a large bowl. Add 1 pound of ground chicken. Next, pour in 1/2 cup of pesto sauce. Then, add in 1/2 cup of breadcrumbs and 1/2 cup of finely grated Parmesan cheese. Now, it’s time to mix in the flavor. Add 3 minced garlic cloves, 1 large beaten egg, and 1 teaspoon of Italian seasoning. Don’t forget a good pinch of salt and freshly ground black pepper. Use your hands to gently mix everything together. Be careful not to overmix. This helps keep your meatballs tender and juicy. Before shaping, moisten your hands slightly. This stops the mixture from sticking. Take a handful of the mix and form meatballs about 1 to 1.5 inches wide. Place them on a baking sheet lined with parchment paper. Leave space between the meatballs. This helps them cook evenly. Now, preheat your oven to 400°F (200°C). This step is key for nice, even cooking. When the oven is hot, drizzle olive oil over the meatballs. This helps them get a beautiful, crispy finish. Bake the meatballs for 20 to 25 minutes. Check that they reach an internal temperature of 165°F (75°C). They should be golden brown on the outside. Once done, let them cool for a few minutes before serving. To keep meatballs tender, avoid overmixing the ingredients. Overmixing makes them tough. You want to combine the ground chicken, pesto, cheese, breadcrumbs, garlic, egg, and seasonings just until everything is mixed. Look for a slightly sticky texture. This shows you mixed it enough. Drizzling olive oil on the meatballs is key for a crispy outside. Use a light hand; too much oil can make them greasy. Line your baking sheet with parchment paper before placing the meatballs. This helps prevent sticking and makes cleanup easy. Serve your meatballs on a bed of spiralized zucchini noodles or pasta. This adds color and makes the dish pop. Drizzle extra pesto on top for added flavor. Finish with fresh basil leaves and more grated Parmesan cheese for a beautiful touch. {{image_4}} You can swap ground chicken for turkey or beef. Turkey gives a leaner option. Beef adds a richer taste. Both work well in this recipe. For cheese, try mozzarella or feta. Each brings a unique flavor to the meatballs. Want to spice things up? Add red pepper flakes for heat. Mix in some smoked paprika for depth. You can also sneak in finely chopped veggies. Spinach or bell peppers add color and nutrients. These meatballs shine with pasta, rice, or salads. They are great on a bed of zoodles. Toss them in marinara or creamy sauces. A drizzle of pesto on top makes it special. Enjoy them however you like! After making pesto parmesan chicken meatballs, store leftovers in the fridge. Place them in an airtight container. They stay fresh for about 3 to 4 days. If you want to keep them longer, freezing is a great option. Wrap each meatball in plastic wrap, then place them in a freezer bag. They can last up to 3 months in the freezer. Just remember to label your bags with the date. To enjoy your meatballs again, reheating is key. The best methods are using the oven or microwave. For the oven, preheat to 350°F (175°C). Place the meatballs on a baking sheet, cover with foil, and heat for about 10-15 minutes. If using a microwave, place them in a microwave-safe dish. Heat in short bursts, about 30 seconds at a time. To keep meatballs moist, add a splash of water or broth before reheating. This helps them stay juicy. Always check the internal temperature. They should reach 165°F (75°C) to be safe to eat. Enjoy your tasty leftovers! Yes, you can make pesto chicken meatballs ahead of time. Simply prepare the meatballs and place them on a baking sheet. Cover them and keep them in the fridge for up to two days. You can also freeze them for longer storage. Just make sure to thaw them before cooking. This saves time on busy days and helps you enjoy a quick meal. You have many options to serve with these meatballs. Here are some great ideas: - Pasta, like spaghetti or penne - Spiralized zucchini noodles - A fresh green salad - Rice or quinoa - Garlic bread for a classic touch Each of these pairs well with the rich flavors of the meatballs. Check the internal temperature of the meatballs to know they are cooked. They should reach 165°F (75°C). You can use a meat thermometer for accuracy. The outside of the meatballs should be golden brown. If you cut one in half, the center should be no longer pink. Yes, baking is a great option for these meatballs. It keeps them healthy and easy to prepare. Preheat your oven to 400°F (200°C). Arrange the meatballs on a baking sheet and bake for 20-25 minutes. Baking gives a nice crispy texture without the need for frying. These meatballs are not gluten-free due to the breadcrumbs. However, you can easily make them gluten-free. Use gluten-free breadcrumbs instead. This way, you can enjoy these delicious meatballs without worry. This blog post covered making tasty pesto chicken meatballs. We went over the key ingredients, mixing and baking steps, plus tips for perfect meatballs. I shared ideas for variations and how to store leftovers. Remember, the right mix makes tender meatballs, and a drizzle of olive oil can help with crispiness. Cooking is fun and these meatballs are a great meal! Get creative with flavors and enjoy your cooking.

Pesto Parmesan Chicken Meatballs

Savor the deliciousness of Pesto Parmesan Chicken Meatballs with this easy recipe! Made with ground chicken, flavorful pesto, and rich Parmesan, these meatballs are perfect for a cozy dinner. Simply mix, shape, and bake for a mouthwatering dish that’ll impress your family. Ready in just 40 minutes, they pair wonderfully with pasta or zucchini noodles. Click to explore this recipe and elevate your mealtime! #ChickenMeatballs #PestoRecipes #EasyDinner #HomeCooking
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Ingredients
  

1 lb ground chicken

1/2 cup pesto sauce (store-bought or homemade)

1/2 cup finely grated Parmesan cheese

1/2 cup breadcrumbs (preferably Italian style for added flavor)

1 large egg, lightly beaten

3 cloves garlic, minced

1 teaspoon Italian seasoning (a blend of dried herbs such as oregano, basil, and thyme)

Salt and freshly ground black pepper to taste

Olive oil for drizzling and cooking

Instructions
 

In a large mixing bowl, combine the ground chicken, pesto sauce, grated Parmesan cheese, breadcrumbs, beaten egg, minced garlic, Italian seasoning, and a generous pinch of salt and pepper.

    Gently mix the ingredients with your hands until just combined; avoid overmixing to maintain tender meatballs.

      Preheat your oven to 400°F (200°C) to ensure it's hot when the meatballs are ready to bake.

        With slightly moistened hands, shape the mixture into meatballs about 1 to 1.5 inches in diameter. Arrange the meatballs on a baking sheet lined with parchment paper to prevent sticking.

          Lightly drizzle olive oil over the meatballs, which will help achieve a nice golden, crispy texture during baking.

            Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are cooked through to an internal temperature of 165°F (75°C) and are golden brown on the outside.

              Once baked, remove the meatballs from the oven and let them cool for a couple of minutes before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: For a delightful presentation, serve the meatballs atop a bed of spiralized zucchini noodles or your favorite pasta. Drizzle with extra pesto and garnish with fresh basil leaves and more grated Parmesan cheese for a touch of elegance and flavor.