Tender, flavorful, and easy to make, these Pesto Meatballs are a favorite family dinner. You can bake or air fry them, and they’re delicious with pasta or in meatball sandwiches.
After making my Baked Chicken Meatballs for years, I wanted to try a version with slightly more flavor—which is where this pesto meatball idea comes in.
The pesto and zucchini add freshness, making the meatballs so yummy dipped in marinara or pizza sauce.
They work diced up as a toddler finger food, a savory snack, or part of a meal with toddler pasta or in sandwiches. They are an iron-rich food for kids and work as a yummy healthy family dinner.
And honestly, I often just eat them straight off the baking pan!
Why this Recipe Works
The base of the recipe is ground chicken for ease, with pesto for flavor and zucchini for extra nutrition. The result is a tender chicken meatball for the entire family—that stores and reheats easily.
(You may also like my Teriyaki Chicken Meatballs or Turkey Meatballs with Zucchini.)
Table of Contents
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.
- 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.)
Featured Review ⭐️⭐️⭐️⭐️⭐️
“These are the best, moist, flavorful meatballs. One of the first ‘meats’ my daughter tried at 6mo old.” —Julie
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.
Step 1. Grate the zucchini with a box grater. Squeeze very dry and discard the liquid.
Step 2. In a medium bowl, mix the ingredients together with clean hands.
Step 3. Use a tablespoon measuring spoon to measure out meatballs. Place on a prepared baking sheet or in the air fryer.
Step 4. Bake or air fry until golden brown and cooked through. Serve warm or store.
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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, Basil Pesto Sauce, Nut-Free Pesto, or Kale 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.
- If you have more zucchini to use, try Banana Zucchini Muffins, Banana Zucchini Bread, and Zucchini Tots.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Pesto Meatballs
Ingredients
- 1 pound ground chicken
- ½ cup shredded zucchini (squeezed very dry; from about 1 small zucchini; if you don't want to see the green in the meatball, peel the zucchini before grating)
- ½ cup Italian-flavored breadcrumbs
- ½ cup shredded Parmesan
- ¼ cup pesto
- 1 egg
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray.
- In a medium bowl, mix the ingredients together with clean hands. Use a tablespoon measuring spoon to measure out meatballs. Roll into balls and place on the prepared baking sheet.
- Bake for 22-24 minutes or until golden brown and cooked through. (To make in the air fryer, cook 12 minutes at 375 degrees F on a greased tray.)
- Serve warm with marinara or pizza sauce, or set aside to cool and freeze.
Equipment
Notes
- Store in the refrigerator in an airtight container for up to 5 days. Or, let them cool fully and you can 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.
- You can use store bought basil pesto to add flavor in these meatballs or you can use my homemade Spinach Pesto. Since the oil amount in pesto ranges, drain the meatballs on a paper-towel-lined plate if there is excess oil on the tray after baking.
- 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.
Nutrition
This post was first published May 2023.
Love this recipe! I dont have zucchini this time. Could I use broccoli instead if finely chopped?
Sure!
I was looking at the labels of different pesto at the grocery store and the sodium amount per quarter cup serving varies greatly. How many milligrams of sodium per quarter cup of pesto should I use?
Also the ingredient list states to use shredded Parmesan however, the pictures use grated Parmesan
I really want to make these, but don’t want them to be too salty or not salty enough, could you advise?
My best recommendation is to use pesto that you think tastes good out of the container. I prefer the fresh kind that is typically sold in the prepared foods aisle or near the cheese. You can use either grated or shredded.
A very popular NYT recipe has copied this almost to a T but without the zucchini… I know yours came out first 😂
All that aside, these are the best, moist, flavorful meatballs. One of the first “meats” my daughter tried at 6mo old.
I am very glad about the second half of this comment!!
This is a STAPLE in my house! My kids (as well as my husband and I) absolutely love this dinner, and the recipe is so simple with even just very few ingredients!
Thanks so much for another great recipe. You are my go to for ideas for littles, but love them for me too!
I don’t have ground chicken. Could I swap out with beef do you think?
Sure, that should work!
Another awesome recipe! Great tip on peeling the zucchini to avoid any green in the meatballs…it’s like you know my kids lol
I’ve made this so many times for my 3.5 year old. He loves them and i love the hidden veggies + how easy this is to make! They freeze beautifully, and are delish as an appetizer with dipping sauce for adults. HUGE fan!
Super easy (we used jarred Pesto this time), my daughter loves them, and we had plenty left for the freezer!!
My husband is particular about foods sometimes but he tried one and said he would totally eat these if I made more for us!
My family loved this recipe! So light and juicy, packed with veggie goodness. I did them in the air-fryer and they turned out perfectly. We had them over noodles with extra pesto. Will definitely be making these a part of our regular rotation.
About to make these for the 4th time! The whole family loves these, including our 6 year old and 15 month old.
Yay!
Mine only took about 15 minutes to cook. Very tasty and not dry!! Thank you. My baby love them.
Can’t wait to try these!
I only have plain breadcrumbs. What ratio of Italian seasoning to crumbs would your recommend?
Also, thoughts on using Panko crumbs instead of traditional breadcrumbs?
I would do 1/2 teaspoon Italian seasoning and I think Panko would likely be fine. The texture may be a smidge different but overall similar. Enjoy!