Chicken Parm Pesto Meatballs (Print Version)
# Ingredients:
→ Meatball Mixture
01 -
1/2 cup panko breadcrumbs
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon dried Italian herbs
07 -
2 teaspoons minced garlic
08 -
2 tablespoons ketchup
09 -
1/4 cup milk
10 -
1/2 cup grated parmesan cheese, plus more for serving
11 -
1 large egg
12 -
1 lb ground chicken
→ Cooking and Sauce
13 -
1 tablespoon olive oil
14 -
2 cups marinara sauce
15 -
1/4 cup prepared pesto
16 -
1 cup fresh mozzarella balls (or diced fresh mozzarella)
# Instructions:
01 -
Preheat the oven to 400°F.
02 -
In a large bowl, combine the panko breadcrumbs, salt, pepper, garlic powder, onion powder, dried Italian herbs, minced garlic, ketchup, milk, and grated parmesan cheese. Add the egg and mix well.
03 -
Gently mix in the ground chicken until combined. Adjust consistency with additional breadcrumbs if needed. The mixture should be firm enough to roll into balls.
04 -
Heat an oven-proof skillet or braising dish over medium-high heat and add the olive oil. Form the mixture into 2-inch balls and place in the pan, shaking occasionally, until beginning to brown.
05 -
Pour in the marinara sauce and stir to coat the meatballs. Add dollops or swirls of pesto to the mixture.
06 -
Once the marinara reaches a simmer, evenly distribute mozzarella balls across the pan and sprinkle with additional parmesan. Transfer the pan to the oven and bake for 15 minutes.
07 -
Remove the pan from the oven and allow to cool slightly. Serve the meatballs with sauce over pasta or on their own while still hot.
# Notes:
01 -
If the meatball mixture feels sticky or too wet, add extra breadcrumbs a few tablespoons at a time until the texture allows easy rolling.