Creamy Pesto Chicken Meatballs

There’s something about a plate of meatballs that instantly brings a sense of comfort to the table. Whether served over pasta, in a sandwich, or simply on their own, they’re the ultimate feel-good food. But what if we took your traditional meatballs and added a fun twist? That’s where these Creamy Pesto Chicken Meatballs come in. They’re tender, full of flavor, and smothered in a rich, creamy pesto sauce that’s absolutely irresistible. This dish is perfect for busy weeknights when you want something quick, easy, and totally satisfying—or even for when you’re looking to impress guests with a fun, flavorful meal!

I remember the first time I made these pesto chicken meatballs. It was one of those days when I was craving something hearty but also wanted something that felt a little different from the usual pasta or casserole. I had some leftover basil pesto in the fridge, and a pack of ground chicken, and this idea just came together. The result was a hit! The chicken meatballs are light and juicy, with just the right amount of savory herbiness from the pesto. Pair that with the creamy sauce, and you’ve got a dish that’s comforting, indulgent, and loaded with flavor.

Whether you’re a pesto lover or just looking for a new way to enjoy chicken, these meatballs are sure to become a family favorite!

Why You’ll Love This Recipe:

1. Flavor-packed: The pesto adds a burst of herby freshness to both the meatballs and the sauce, making every bite delicious.
2. Creamy indulgence: The sauce is rich, smooth, and creamy—perfect for pairing with pasta, veggies, or even mashed potatoes.
3. Light yet hearty: Made with ground chicken, these meatballs are lighter than their beef or pork counterparts, but still satisfyingly filling.
4. Easy to make: This recipe comes together in under 40 minutes with minimal effort—perfect for a weeknight dinner.
5. Versatile: Serve these meatballs over pasta, rice, zoodles, or with a side of crusty bread for a meal that works for any occasion.

Preparation Time and Servings

• Total time: 40 minutes (15 minutes prep, 25 minutes cook)
• Servings: 4-6 servings (around 18 meatballs)
• Nutrition per serving: 400 calories, 25g fat, 8g carbs, 32g protein

Ingredients:

For the Chicken Meatballs:

• 1 lb ground chicken (or ground turkey)
• 1 large egg
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs (regular or gluten-free)
• 3 tbsp basil pesto (homemade or store-bought)
• 1 garlic clove, minced
• 1 tsp dried Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil (for cooking)

For the Creamy Pesto Sauce:

• 1 cup heavy cream
• ¼ cup basil pesto (plus more for garnish)
• ½ cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

To Serve:

• Pasta (spaghetti, fettuccine, or penne work well)
• Zoodles or cauliflower rice for a low-carb option
• Fresh basil leaves (optional, for garnish)
• Grated Parmesan (optional, for garnish)

Step-by-Step Instructions:

Step 1: Prepare the Chicken Meatball Mixture

In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, Parmesan cheese, basil pesto, minced garlic, Italian seasoning, salt, and black pepper. Using clean hands or a spoon, gently mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.

Tip: If you want extra juicy meatballs, you can add 1-2 tablespoons of milk or a splash of olive oil to the mixture.

Step 2: Form the Meatballs

Once the mixture is well combined, begin shaping the meatballs. Using your hands or a cookie scoop, form the mixture into golf ball-sized meatballs (about 1 to 1 ½ inches in diameter). You should be able to get about 16-18 meatballs from this mixture.

Tip: To prevent the meatballs from sticking to your hands, lightly coat your palms with olive oil before shaping.

Step 3: Cook the Meatballs

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, making sure not to overcrowd the pan. Cook the meatballs for about 4-5 minutes on each side, until they’re golden brown all over. They don’t need to be fully cooked through yet, as they’ll finish cooking in the sauce.

Once the meatballs are browned, transfer them to a plate and set them aside while you prepare the sauce.

Making the Creamy Pesto Sauce:

Step 4: Sauté the Garlic

In the same skillet you used to cook the meatballs, add another tablespoon of olive oil if needed. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to let the garlic burn, as this can make the sauce bitter.

Step 5: Create the Creamy Sauce

Once the garlic is fragrant, pour in the heavy cream and stir, making sure to scrape up any browned bits from the bottom of the pan (those add flavor!). Let the cream simmer gently for 2-3 minutes, until it starts to thicken slightly.

Next, stir in the basil pesto and Parmesan cheese, and season with salt and pepper. Continue to simmer for another 3-5 minutes, stirring occasionally, until the sauce is rich and creamy. If you prefer a thinner sauce, you can add a splash of chicken broth or water to adjust the consistency.

Bringing it All Together:

Step 6: Add the Meatballs to the Sauce

Once the sauce is creamy and smooth, return the browned meatballs to the skillet. Make sure they’re nestled into the sauce so they can soak up all that creamy pesto goodness. Cover the skillet and let the meatballs simmer in the sauce for another 10 minutes, or until they’re cooked through (the internal temperature should reach 165°F or 75°C).

As the meatballs cook, the sauce will continue to thicken and develop even more flavor.

How to Serve:

These creamy pesto chicken meatballs are incredibly versatile and can be served in a variety of ways. Here are a few serving ideas:

• Over pasta: Serve the meatballs and creamy sauce over a bed of cooked pasta like spaghetti, fettuccine, or penne. The sauce clings perfectly to the pasta, making each bite rich and flavorful.
• With zoodles: For a lighter, low-carb option, serve the meatballs over zucchini noodles (zoodles) or cauliflower rice. The creamy sauce adds tons of flavor without the extra carbs.
• As an appetizer: Serve these meatballs on their own as a party appetizer or snack. Just make sure to include some toothpicks for easy eating!
• With crusty bread: Pair the meatballs with slices of crusty bread to soak up any extra sauce. You don’t want any of that creamy pesto goodness to go to waste!

Additional Tips for Success:

1. Use ground turkey for a leaner option: If you prefer an even leaner meatball, you can substitute ground chicken with ground turkey. The results will be just as delicious.
2. Don’t overmix the meatball mixture: When combining the ingredients for the meatballs, be gentle. Overmixing can make the meatballs tough and dense. Mix until just combined for the most tender meatballs.
3. Adjust the sauce thickness: If your sauce gets too thick while the meatballs are simmering, you can thin it out with a splash of chicken broth or water. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce and thicken.
4. Make the meatballs ahead: If you’re short on time, you can prepare the meatballs ahead of time and store them in the fridge (uncooked) for up to 24 hours. When you’re ready to cook, just brown them in the skillet and proceed with the recipe.
5. Freeze for later: These meatballs freeze beautifully! Once they’re cooked, let them cool completely and transfer them (with the sauce) to an airtight container. Freeze for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat on the stovetop.

Recipe Variations:

• Vegetarian Option: To make this dish vegetarian, you can use store-bought or homemade veggie meatballs instead of chicken. Simply cook the veggie meatballs according to their instructions and then proceed with the sauce.
• Gluten-Free Option: For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers in the meatball mixture, and be sure your pesto and other ingredients are gluten-free.
• Spicy Kick: If you like a little heat, add a pinch of red pepper flakes to the creamy pesto sauce for a spicy kick. You can also drizzle some spicy pesto over the top for extra flavor.
• Lemon Pesto Twist: Add the zest of one lemon to the meatball mixture for a zesty, bright flavor that pairs beautifully with the creamy pesto sauce. You can also squeeze fresh lemon juice over the finished dish for extra freshness.

FAQ:

1. Can I use store-bought pesto for this recipe?
   Absolutely! Store-bought pesto works perfectly for this recipe and saves time. However, if you have homemade pesto, that’s even better.
2. Can I make this recipe dairy-free?
   Yes! You can substitute the heavy cream with coconut cream or a dairy-free alternative, and use dairy-free Parmesan for the sauce.
3. How do I store leftovers?
   Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if needed to loosen the sauce.
4. Can I bake the meatballs instead of pan-frying?
   Yes! You can bake the meatballs in the oven at 400°F (200°C) for 15-20 minutes, or until fully cooked. Then, add them to the sauce to finish.
5. Can I freeze these meatballs?
   Yes! These meatballs freeze really well. Once cooled, transfer them (with or without sauce) to a freezer-safe container and freeze for up to 3 months.

Conclusion:

Creamy Pesto Chicken Meatballs are the ultimate comfort food with a flavorful twist. These juicy, herb-packed chicken meatballs smothered in a rich, creamy pesto sauce are sure to become a weeknight favorite in your home. They’re easy to make, versatile enough to serve in different ways, and simply delicious!

Whether you’re serving them over pasta, zoodles, or as an appetizer for guests, this dish is sure to impress. I can’t wait to see how your pesto chicken meatballs turn out! Don’t forget to snap a photo and share your creations on social media. Happy cooking!

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