Made with simple ingredients and baked instead of fried, these meatballs strike that perfect balance between healthy and satisfying. Crushed gluten-free crackers add just the right texture, while pesto infuses every bite with depth—and guarantees they won't dry out. These meatballs are endlessly versatile and they’re easy to prep in bulk and freeze for future meals, making them a go-to for busy home cooks who don’t want to sacrifice flavor.
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Once everything is mixed until just combined, form the mixture into golf-ball-sized meatballs using a scoop or your hands. Place them on a parchment-lined baking sheet and bake at 400° until golden brown and cooked through, which should take around 25 minutes. The aroma alone will have everyone drifting into the kitchen before they even hit the table!
Toss them with cooked gluten-free pasta and extra pesto or a drizzle of olive oil. Top with a sprinkle of Parmesan and fresh basil, or stuff them into a wrap with arugula, sliced tomatoes and a little tzatziki or garlic aioli.
Want something even more comforting on cool or rainy nights? Drop them into a simple chicken broth with greens and rice for a pesto-infused twist on Italian wedding soup.
Simple Variations to Keep This Recipe Fresh
The beauty of this recipe lies in its customizability. Depending on your mood (or what’s in your fridge) you can easily make small changes to give the meatballs a totally new vibe.
Grated zucchini, finely chopped spinach or carrots can be folded into the mix to sneak in some extra nutrients and moisture. Just be sure to squeeze out excess water to avoid soggy meatballs. A pinch of red pepper flakes or a spoonful of Calabrian chili paste can bring gentle heat and complexity to the mix.
These pesto chicken meatballs are a great addition to any weekly dinner rotation. They’re flavorful, healthy and just as good reheated the next day. Whether you serve them over pasta or tucked into lunchboxes, they’re sure to become a family favorite.
Related: Giada's Chicken Piccata is Weeknight Dinner Perfection
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