Pesto Chicken Meatballs

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These Pesto Chicken Meatballs are tender, juicy, and packed with flavor. Made with ground chicken, pesto, and an incredibly creamy sauce they are fantastic enjoyed on their own or over your favorite pasta.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Main Course

Cuisine: American, Italian

Diet: Gluten Free, Low Salt

Keyword: Chicken Meatballs, Pesto Chicken Meatballs, Pesto Meatballs

Servings: meatballs

Author: Carmen Sturdy

Ingredients

Chicken Meatballs

1.5 lbs ground chicken
⅓ cup finely chopped oil packed sun-dried tomatoes
½ cup pesto
3 cloves garlic minced
1 egg
¼ cup finely chopped onion
2/3 cup bread crumbs
½ tsp salt
½ tsp pepper

Pesto Sauce

1 tbsp olive oil
1 onion finely diced
3 cloves garlic minced
½ tsp salt
2 cups halved cherry tomatoes
1 cup chicken stock
⅓ cup pesto
¼ cup heavy cream or dairy free heavy cream of choice
½ cup grated parmesan cheese + more for garnish
⅓ cup chopped basil for garnish

Instructions

Preheat the oven to 400 degrees
To a large bowl add the ground chicken, chopped sundried tomatoes, pesto, minced garlic, egg, onions, bread crumbs, salt and pepper. Use your hands to mix until combined and then roll the mixture into 24 meatballs and place them on a baking tray. Transfer to the oven to bake for 15-20 minutes until cooked through.
While the meatballs are cooking, heat the olive oil in a skillet on medium high heat and add in the onion and garlic, sprinkle with salt and saute for 4 minutes. Add in the cherry tomatoes along with the chicken stock and leave to simmer for 10 minutes until the tomatoes have softened and released their liquid.
Add in the pesto and stir. Leave to simmer for 5 additional minutes before adding the heavy cream and grated parmesan cheese. Stir until the cheese has melted into the sauce.
Once the meatballs are cooked through, arrange them in the pan and spoon the sauce overtop. Garnish with chopped basil and grated parmesan cheese

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