Chicken Pesto Meatballs

Dan Pelosi is a genius. I now understand the hype. These are INSANELY good. I used Gotham Greens vegan pesto and left out the cheese. I ate 3 straight off the pan, kind of in disbelief that they were this good. I then ate 5 more over some greens and banza pasta mixed with Little Sesame preserved lemon hummus. Best meal I’ve had this summer so far. And I made it myself and I am so proud. Thank you, Dan.

My new favorite meatball recipe ever! But we did cook them for 20 min (10 longer than suggested.)

Very tasty! I usually bake meatballs, but am glad that I sautéed them. They are plenty salty so didn’t add more. Perfect!

Delish! Made recipe as written using the link to Samin’s pesto recipe. Because the food processor was out, I used it to combine the pesto and meatball mixture which gave a really nice blend. Baked for 15 mins on 400. The bottoms got a nice crisp skirt and the interior is juicy and delicious. Much cleaner than pan frying and still had great texture! Overall, this was worth getting the food processor dirty.

Oh wow. These flavor bombs came together so easily, are incredibly moist, and taste amazing. Mine on the verge of being salty but it could be from the pesto I used.

These are incredible. I was so tired of pesto and these made me love pesto again.

Great recipe. I used a jar of store=bought pesto sauce. Next time I’ll not include all the oil. I piced up a jar of “Mediterrean Pesto’ with sun dried tomatoes added. I’ll give that try as well.

I made these according to the recipe. They were flavourful, moist and delicious! I made my own pesto and rolled 24 meatballs (they were slightly smaller than the two tablespoons size in the recipe). They will be a standard in my house. These would be an excellent appetizer. I'm planning to make and freeze a batch or two, just for that purpose.

Made these with store bought pesto, formed them and froze raw…popped frozen as needed in air fryer at 400 for 15 minutes. Perfect! Easy go to meal prep. served mine on top of riced cauliflower & veggie medley with a sprinkling of parm. Heavenly.

Made this for an appetizer, (25 meatballs) and frankly was shocked people went back for seconds! I used a jarred pesto (reputable brand from Italy), so I am going to blame the pesto, as the meatballs were exceptionally salty; based on other comments with a similar complaint I did not add any additional salt. The jarred pesto was also very oily, so the meatballs were cooking in a pool of grease. I did broil them as others suggested to achieve some browning effect. Overall a very easy recipe.

I didn't want to turn on the oven in the summer heat, so I tried the pan frying method. Some meatballs fell apart, which seemed like a disaster, but I kept my cool, removed the intact ones when they were done, deglazed the pan with chicken broth and, scraping up the browned bits, cooked it for a few minutes more. This resulted in a delicious meaty sauce. I served the meatballs on a bed of arugula, poured the sauce over and felt like a genius. It was really good!

These are very delicious. I did a double batch. Used dark meat chicken to avoid dryness. I bloomed some gelatin as a binder and used 1/4 cup coconut flour in place of the panko (although you can get GF panko). I use the same approach in my meatloaf. I only used half of the amount of pesto in the meatballs because I did pesto pasta alongside. I also added a tiny bit of fish sauce and msg for extra umami.

I always make meatballs of any type with pesto in them, though I appreciate this recipe as it increased the amount. Turkey mince was a great substitute. I make my own bread crumbs when I can - leftover from homemade bread. Last week or so I made a batch of Mark Bittman’s 100% Whole wheat bread and used the leftovers. They made for a healthy addition to the dish. I also cooked longer Rachel (from 1 week ago) closer to 20 minutes though I had more about 1.3 lb turkey. Baking them was great!

My very picky 2-year-old came back to the table THREE TIMES to eat more of these meatballs!! If that isn't a glowing recommendation I don't know what is. Served these with farro, roasted Brussels sprouts, and a few of those little mozzarella balls. It was a delicious dinner and will certainly be on repeat in our house!

Made a double batch, actually my 13 year old made it. Froze what we didn't eat. We used Costco Kirkland brand pesto because it was a week night. Super easy and super delicious! Great recipe!!