Chicken Parm Pesto Meatballs

This twist on classic Italian meatballs combines the comfort of chicken parmesan with the bright herbal notes of pesto sauce—all in one easy skillet meal. The tender chicken meatballs simmer in a marinara-pesto sauce before getting topped with melty cheeses for a dinner that feels like a restaurant treat but comes together in just 30 minutes.

I created this recipe during a particularly hectic week when I needed something comforting but quick. My family immediately requested it become part of our regular rotation, and the combination of pesto with the classic chicken parm flavors has made it our favorite weeknight rescue meal.

Ingredients

• Panko breadcrumbs: Create a lighter texture than regular breadcrumbs would provide
• Dried Italian herbs and garlic powder: Infuse the meatballs with classic flavor without chopping
• Ground chicken: Makes these meatballs leaner than beef versions but still incredibly moist
• Ketchup: Adds a subtle tangy sweetness that balances the savory elements
• Store bought marinara sauce: Saves tremendous time without sacrificing flavor
• Prepared pesto: Brings bright herbal notes and richness without additional work
• Fresh mozzarella: Gives those perfect cheese pulls and creamy texture

Step-by-Step Instructions

Prepare the Meatball Mixture:

Combine panko breadcrumbs with all seasonings, ketchup, milk, parmesan and egg in a large bowl. This creates a flavorful base that will keep your meatballs moist. Mix thoroughly to ensure even distribution of flavors throughout every bite.

Add the Ground Chicken:

Gently fold the ground chicken into the seasoning mixture until just combined. Avoid overmixing as this will make your meatballs tough. The mixture should hold together easily but still feel somewhat light. Add extra breadcrumbs if needed until you reach the perfect consistency for rolling.

Form and Brown the Meatballs:

Shape the mixture into 2-inch balls using your hands and add them to a hot oiled skillet. Allow them to brown on the outside while occasionally shaking the pan to ensure even cooking. This creates a delicious crust that seals in moisture and adds texture contrast.

Create the Sauce Bath:

Pour marinara sauce around the browned meatballs and swirl in the pesto. Let the sauce come to a gentle simmer which helps the flavors meld together. The pesto adds richness and herbaceous notes that elevate the simple marinara.

Add Cheese and Bake:

Distribute fresh mozzarella throughout the pan and sprinkle with additional parmesan. Transfer to the preheated oven where the cheese will melt into irresistible puddles while the meatballs finish cooking through. The oven's even heat ensures perfectly cooked meatballs.

The pesto is truly my secret weapon in this recipe. I discovered this addition by accident when trying to use up what was left in my refrigerator one night. The way it enriches the marinara with herbal notes and adds a silky texture completely transforms what would otherwise be a basic tomato sauce.

Make-Ahead Options

These meatballs freeze beautifully both before and after cooking. For a meal prep solution, form the raw meatballs and freeze them on a baking sheet before transferring to a freezer bag. When ready to cook, simply thaw overnight in the refrigerator and proceed with the recipe. Alternatively, freeze the entire finished dish in portion-sized containers for individual meals throughout the month.

Serving Suggestions

While pasta is the classic pairing, these meatballs are equally delicious served over creamy polenta or alongside roasted vegetables for a lower-carb option. For a fun appetizer variation, make smaller meatballs and serve with toothpicks and extra sauce for dipping. I particularly love serving them with garlic bread to soak up every last bit of the flavorful sauce.

Customization Ideas

This recipe welcomes personalization based on what you have on hand. Try using half ground chicken and half Italian sausage for extra flavor, or incorporate finely chopped spinach into the meatball mixture for added nutrition. The sauce can be enhanced with a splash of cream or red wine depending on your preference. During summer months, I often stir in some chopped fresh basil just before serving for brightness.

Frequently Asked Questions

→ What type of ground chicken works best for this dish?

Both lean and regular ground chicken work well. Lean ground chicken results in lighter meatballs, while regular ground chicken adds extra juiciness.

→ Can I substitute fresh mozzarella with another cheese?

Yes, shredded low-moisture mozzarella or provolone can be used. However, fresh mozzarella provides the best creamy texture and flavor.

→ How do I ensure the meatballs hold their shape?

If the mixture feels too sticky or wet to roll, add a few tablespoons of breadcrumbs until it reaches a manageable consistency.

→ Can I prepare this dish ahead of time?

Yes, you can form the meatballs and refrigerate them for up to a day. Cook and assemble the dish just before serving for the best results.

→ What can I use instead of pesto?

If you don't have pesto on hand, you can replace it with a tablespoon of basil, olive oil, and a little garlic for a similar flavor profile.

→ What side dishes pair well with this dish?

This dish pairs well with garlic bread, steamed greens like broccoli, or a fresh side salad to complete the meal.