Pesto Parmesan Chicken Meatballs

  • Author: Ciara Attwell
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 5 1x
  • Category: Dinner
  • Cuisine: Italian


Delicious chicken meatballs made with just 5 simple ingredients and flavoured with basil pesto and parmesan. Perfect for a finger food dinner for kids or even mixed into spaghetti and sauce.


  • 450g / 160z chicken mince or chicken breasts
  • 1 medium egg
  • 50g / 0.75 cup dried breadcrumbs
  • 50g / 1.75oz basil pesto
  • 25g / 0.75oz grated parmesan


  1. Preheat the oven to 180c / 350f and line one large or two smaller trays with parchment paper.
  2. If you are using chicken mince you can skip this step but if you are using whole chicken breasts then add them to a food processor and pulse until the meat has broken down to a mince-like consistency.
  3. Add the chicken to a large bowl along with the rest of the ingredients and mix well with a spoon.
  4. Take a tablespoon size amount of the mixture, roll into a ball and place on the baking tray. You should be able to make about 28 meatballs from this, or less if you make them bigger.
  5. Bake in the oven for 15 minutes or for a little longer if you make larger meatballs.
  6. Serve immediately with breadsticks and crudites for a finger food style meal or with spaghetti and sauce for a more traditional meatball dinner.


  1. Any leftovers can be cooled and stored in the fridge for up to the 2 days. These meatballs can also be frozen and defrosted overnight in the fridge.
  2. Pesto and parmesan are both quite high in salt so I would not serve this to babies under 12 months. You could make your own pesto without salt and try it though.