Chicken Pesto Meatballs
If you're looking for a way to use up your surplus of fresh basil, these chicken pesto meatballs with pasta is the answer! Every bite is bursting with flavor thanks to the basil pesto, and it comes together in just 1 pot– ready to serve in just 40 minutes!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: Stovetop
Ingredients
Units
- 2 pounds ground chicken
- 1 large egg, whisked
- 2 Tablespoons olive oil, divided
- 1/4 cup grated parmesan cheese
- 3/4 cup breadcrumbs
- 1 cup pesto, divided
- 1 teaspoon Worcestershire sauce
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1 pound short pasta (like rigatoni or penne)
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- optional: fresh basil leaves
Instructions
- Line a baking sheet or plate with parchment paper. Set aside.
- In a large bowl, combine the ground chicken, egg, 1 Tablespoon olive oil, parmesan cheese, breadcrumbs, 1/3 cup pesto, Worcestershire sauce, 1 teaspoon salt, and pepper. Mix together using a spatula or your hands (the best kitchen tool for meatballs!)
- Scoop 3 Tablespoons of the mixture, gently roll into a ball with your hands, and place on the prepared baking sheet or plate. Repeat until all meatballs are formed– there will be about 20 meatballs.
- Coat the bottom of a large pot, like this 7-quart dutch oven, with the remaining Tablespoon olive oil over medium-high heat. You want the pot large enough to hold the meatballs and pasta together. Lightly brown the meatballs for about 1 minute each side, 3-4 minutes total. You can do this in batches if needed, setting the browned meatballs back on the baking sheet. The meatballs will not be fully cooked.
- Once the meatballs are browned, carefully place them back into the pot. Add the chicken broth and salt, and gently stir together. Bring to a boil, just as you would with pasta water. Once boiling, add the pasta. Cook for 10-13 minutes or as directed on the package, stirring occasionally to prevent the pasta from sticking together. The total cooking time will vary based on the pasta used, adjust as needed. The meatballs are done when the internal temperature reaches 165ºF or above.
- Once the pasta is done (or al dente– firm to the bite but not chalky), stir in the pesto and heavy cream.
- Serve warm. If desired, garnish with fresh basil leaves. Leftovers stay fresh in the refrigerator for up to 5 days. Reheat in the microwave or over low heat on the stove.
Notes
- Make Ahead Instructions: The meatballs can be made through step 3 or 4, then cover the uncooked meatballs tightly and refrigerate for up to 2 days. The day of, continue at step 4 or 5.
- Freezer Instructions: The meatballs can be prepared through step 3 or 4, then cover the uncooked meatballs tightly and freeze for up to 3 months. Thaw overnight in the refrigerator. The day of, continue at step 4 or 5. The fully prepared meal can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat as desired.
- Chicken: You can use ground chicken breasts, thighs or a combination. The more fat (like chicken thighs), the more flavor.
- Pesto: Feel free to use homemade basil pesto or store-bought. If I don't have pesto readily available, I opt for Whole Foods fresh pesto or Rao's.
- Pasta: I recommend using a short pasta like penne or small rigatoni as larger pasta won't cook evenly. You want a pasta that requires at least 8 minutes of cooking time to allow the chicken meatballs to finish cooking.
- Just Want Meatballs?: If you prefer just the meatballs without the pasta, skip the stove. Preheat the oven to 425ºF and place the meatballs onto the prepared baking sheet. Bake for 20 minutes or until the internal temperature reaches 165ºF. Brush the meatballs with the remaining pesto (without the cream) after you take them out of the oven.
Find it online: https://runlifteatrepeat.com/chicken-pesto-meatballs-pasta/
