Pesto Chicken Meatballs
1 pound ground chicken, preferably dark meat
2/3 cup panko breadcrumbs
1/3 cup basil pesto, store-bought or homemade
1 large egg
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For serving: Additional basil pesto or warmed marinara sauce.
Method
Preheat the oven to 400°F.
Arrange a rack in the top third of the oven and preheat. Line a rimmed baking sheet with parchment paper.
Make the meatball mixture:
Place the ground chicken, breadcrumbs, pesto, egg, salt, and pepper in a large bowl. Mix lightly with a fork until just combined.
Form the meatballs:
Form the meat mixture into 20 (about 1 1/2-inch) meatballs and place them on the prepared baking sheet, spacing them out evenly as you go.
Simple Tip!
If the mixture is sticking to your hands, lightly wet them first.
Bake the meatballs:
Bake until browned and an instant-read thermometer inserted into the middle reads 165°F, about 15 minutes. Switch the oven to broil and continue to cook until the tops of the meatballs turn golden-brown in spots, 3 to 5 minutes more.
Serve with additional basil pesto or warmed marinara sauce for dipping.
Leftovers can be refrigerated in an airtight container for up to 3 days.
