The Best Pesto Chicken Meatballs Recipes

 How can dried-out ground chicken be avoided? Pesto! Serve these flavorful, four-ingredient meatballs as an appetizer or a main dish, with warm marinara sauce or more pesto for dipping.

Ingredients:

1. 1 pound ground chicken, preferably dark meat
2. 2/3 cup panko breadcrumbs
3. 1/3 cup basil pesto, store-bought or homemade
4. 1 large egg
5. 3/4 teaspoon kosher salt
6. 1/4 teaspoon freshly ground black pepper
7. For serving: Additional basil pesto or warmed marinara sauce

Instructions:

Step:No:01

Set oven temperature to 400°F.
Preheat the oven and place a rack in the upper third of the oven. Put parchment paper on the rim of a baking sheet.

Step:No:02

To make the meatball mixture, combine the egg, pesto, breadcrumbs, ground chicken, salt, and pepper in a big bowl. Using a fork, gently stir until just mixed.

Step:No:03

Create the meatballs: Using the meat mixture, form 20 meatballs (each about 1 1/2 inches in diameter). Evenly space them out on the baking sheet.

Step:No:04

Bake the meatballs for about 15 minutes, or until they are browned and an instant-read thermometer inserted in the center registers 165°F. Preheat the oven to broil. Cook the meatballs for an additional three to five minutes, or until the tops begin to brown slightly.

Present extra pesto made from basil or reheated marinara sauce for dipping.

Keep leftovers in the refrigerator for up to three days in an airtight container.

more details for recipes:https://www.simplyrecipes.com/pesto-chicken-meatballs-recipe-7108940