Easy Chicken Meatballs With Pesto & Parmesan (Kid-Friendly Dinner)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 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
Method
- Preheat the oven to 180c / 350f and line one large or two smaller trays with parchment paper.
- 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.
- Add the egg, dried breadcrumbs, pesto and grated parmesan to the food processor and blitz again until everything is mixed.
- 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 24 meatballs in total.
- Bake in the oven for 15 - 17 minutes.
- Serve immediately with breadsticks and crudites for a finger food style meal or with spaghetti and sauce for a more traditional meatball dinner.