Tender, flavorful, and easy to make and store, these Pesto Meatballs are a favorite family dinner. You can bake them in the oven or cook in the Air Fryer!
- Ground chicken - Italian flavored breadcrumbs – Shredded zucchini – Parmesan – Pesto – Egg
Grate your zucchini and squeeze very dry. If you don't want to see the green in the meatball, peel the zucchini before grating.
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 or into air fryer on a greased tray. To make in the Air Fryer, cook 12 minutes at 375 degrees F
To bake these in the oven: Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. Bake for 22-24 minutes or until golden brown and cooked through.
Serve warm with marinara or pizza sauce, or set aside to cool and freeze. Dice for older babies or younger toddlers as needed.
Click the link below to see the full recipe, more tips and possible dietary replacements.