After so much love for my Baked Chicken Meatballs, which have carrots in the mix, I wanted to try a version that used zucchini as the veggie in the mix and add more flavor—which is where this pesto meatball idea came from. This is like the best aspects of the basic recipe with so much more deliciousness. The pesto flavor is so yummy in the mix, and they are great dipped in marinara or pizza sauce as a snack or meal component and can be used like any other meatballs—so with pasta or in sandwiches. I love this as a flavor-packed and iron-rich food (just dice up to serve as a finger food), as an easy toddler meal option, and as a yummy family dinner. The zucchini ensures that they are very tender and adds a vegetable to the mix, which is really nice. (If you don’t want to be able to see the green on the zucchini, simply peel it before you grate it.) And honestly, I often just eat them straight off the baking pan! (You may also like Teriyaki Chicken Meatballs or my Turkey Meatballs with Zucchini.)
Ingredients
Here’s a look at the ingredients you need to make this pesto meatballs recipe so you know what to have on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.
Ground chicken: Starting with ground chicken makes mixing up these meatballs easy and affordable. Look for it near ground turkey and pork in your store. Italian-flavored breadcrumbs: These add flavor and help ensure the meatballs hold together nicely. (You can also use plain breadcrumbs and add a little Italian seasoning.) Shredded zucchini: I like to add a veggie to meatballs to ensure they are super tender and easy for kids to chew, and it’s also a nice way to stretch the recipe. If you don’t want to see the green in the meatball, peel the zucchini before grating. Parmesan: Grated Parmesan cheese adds flavor, so it’s a nice addition in the mix. Pesto: You can use store-bought basil pesto to add flavor in these meatballs, or you can use my homemade Spinach Pesto. One with some basil will taste best. Egg: I use egg to help bind the meatball batter together. (See the Notes at the end of the recipe if you have an egg-free household.)
Step-by-Step Instructions
Here’s an overview of the pesto meatball recipe steps so you know what to expect from the process. Scroll down to the end of the post for the full information, including the amounts and timing.
How to Store
Store in the refrigerator in an airtight container for up to 5 days. Or, let them cool fully and freeze in a freezer bag for up to 6 months. Thaw overnight in the fridge, simmer in tomato sauce to warm, or warm in 15 to 30-second increments in the microwave. If you plan to make these ahead as a meal-prep option, I recommend baking as directed, then storing.
Best Tips for Success
You can use store bought basil pesto to add flavor in these meatballs or you can use my homemade Spinach Pesto. Serve with Marinara Sauce, Pesto, Cheese Sauce, or with a side of ketchup or any other favorite dip. Dice for older babies or younger toddlers as needed. Gluten-free: Use gluten-free breadcrumbs if needed. Dairy-free: Use vegan Parmesan cheese. Egg-free: Omit the egg and add 1 tablespoon milk to make egg-free pesto meatballs. If you have more zucchini to use, try Banana Zucchini Muffins, Banana Zucchini Bread, and Zucchini Tots.
I’d love to hear your feedback on this post, so please rate and comment below!
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This post was first published May 2023.
