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Ingredients
Scale
- ½ cup panko breadcrumbs
- 1 large egg
- 1½ teaspoons coarse kosher salt
- ¼ cup pesto, plus more for serving
- 1 pound ground chicken (light and dark mix)
- 1 tablespoon avocado oil (or other high-heat oil)
- Optional for Pesto Pan Sauce:
- ¼ cup heavy cream
- ⅓ cup pesto
Instructions
- Preheat the oven to 425ºF and prepare a baking sheet.
- Whisk together egg, panko breadcrumbs, kosher salt, and pesto in a bowl.
- Gently fold in ground chicken until combined.
- Form the mixture into balls and arrange on the baking sheet.
- Drizzle with avocado oil and bake for 13-15 minutes, flipping halfway.
- For pan-searing, cook meatballs in a skillet over medium heat for 8-10 minutes.
- To make the sauce, combine pesto and heavy cream in the skillet over low heat.
- Serve meatballs hot with additional pesto if desired.
Notes
Gently combine ground chicken to keep meatballs tender.
Use gluten-free breadcrumbs for a gluten-free option.
Add grated Parmesan cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking / Pan-Searing
- Cuisine: Italian
Nutrition
- Calories: 240
- Sugar: 1
- Sodium: 600
- Fat: 12
- Saturated Fat: 3.5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 24
- Cholesterol: 70