There’s something incredibly comforting about a plate of pasta and meatballs — the savory aroma, the hearty bite, and the way each forkful feels like home. But what if you could enjoy that same satisfying comfort in a lighter, healthier, and fresher way?
That’s where Baked Chicken Meatballs with Pesto Zoodles come in.
This dish takes the traditional idea of spaghetti and meatballs and transforms it into a modern, low-carb, and nutrient-packed meal without compromising flavor. You get tender, juicy meatballs made from lean ground chicken, baked to perfection for a golden exterior, and paired with crisp zucchini noodles tossed in a vibrant homemade basil pesto. The result is a dish that feels indulgent yet refreshingly light — perfect for summer dinners or meal prep throughout the week.
Whether you’re trying to eat healthier, follow a gluten-free lifestyle, or simply looking for a delicious twist on a classic Italian favorite, this recipe brings everything together beautifully.
Why You’ll Love This Recipe
- Healthy yet comforting: Made with lean chicken and zucchini noodles, this recipe offers the flavor of a hearty pasta meal without the heavy carbs.
- Easy to make: Both the meatballs and pesto come together with minimal effort, and baking makes cleanup simple.
- Meal prep friendly: Great for cooking in batches — store, reheat, and enjoy throughout the week.
- Naturally gluten-free and low-carb: Perfect for those following keto, paleo, or general clean-eating plans.
- Fresh and flavorful: The combination of basil, garlic, olive oil, and lemon creates a lively, aromatic sauce that brightens every bite.
Ingredients You’ll Need
Before diving into the step-by-step process, let’s go over what you’ll need to make your Baked Chicken Meatballs with Pesto Zoodles. Each ingredient plays a key role in creating the perfect balance of texture, taste, and nutrition.
For the Chicken Meatballs:
- 500 g ground chicken (lean)
- ½ cup breadcrumbs (whole wheat or gluten-free)
- ¼ cup grated Parmesan cheese (halal-certified or substitute with nutritional yeast)
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup finely chopped onion
- 2 tablespoons chopped parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon chili flakes (optional)
- 1 tablespoon olive oil (for brushing before baking)
For the Pesto Sauce:
- 2 cups fresh basil leaves (packed)
- ¼ cup pine nuts (or cashews/almonds)
- 2 cloves garlic
- ¼ cup grated Parmesan cheese (halal-certified or substitute)
- ½ cup extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Zoodles (Zucchini Noodles):
- 3 medium zucchinis, spiralized
- 1 tablespoon olive oil
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prepare the Chicken Meatballs
In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan, egg, minced garlic, onion, parsley, salt, pepper, oregano, and chili flakes. Use clean hands or a spatula to gently mix everything until evenly combined. Avoid overmixing — it can make the meatballs tough.
Once your mixture is ready, use your hands or a small scoop to form uniform balls, about 1 to 1.5 inches in diameter. Even sizing ensures they cook evenly.
Step 2: Bake the Meatballs
Line a baking sheet with parchment paper and arrange the meatballs evenly, leaving a bit of space between each. Brush or lightly spray them with olive oil for a golden finish.
Bake at 200°C (400°F) for about 18–20 minutes, or until the meatballs are cooked through and slightly browned on top. The internal temperature should reach 74°C (165°F). Let them rest for 5 minutes once removed from the oven — this helps retain their juiciness.
Step 3: Make the Pesto Sauce
While the meatballs bake, prepare the basil pesto. In a food processor, add fresh basil leaves, pine nuts (or your chosen nuts), garlic, Parmesan cheese, salt, and pepper. Pulse several times until the mixture is finely chopped. With the processor running, slowly drizzle in olive oil until it reaches a smooth, creamy consistency. Add lemon juice at the end for a bright, tangy finish.
You can adjust the consistency — if it feels too thick, add a teaspoon or two of water or more olive oil. Taste and season as needed.
Step 4: Prepare the Zoodles
Spiralize your zucchini using a spiralizer or julienne peeler. In a skillet over medium heat, warm olive oil and add the zoodles. Sauté for 2–3 minutes, tossing occasionally, until they’re just tender but still slightly firm. Season with a pinch of salt and pepper.
Tip: Do not overcook — zucchini releases water quickly, which can make your dish soggy.
Step 5: Combine and Serve
Once the zoodles are ready, remove them from the heat and toss them with 3–4 tablespoons of your pesto sauce. Mix until the noodles are evenly coated. Add the baked chicken meatballs on top or gently toss them together for even flavor distribution.
Plate the dish with an extra drizzle of pesto, a sprinkle of grated cheese, and a few fresh basil leaves for garnish. Serve immediately and enjoy!
Tips for the Best Results
- Use lean ground chicken: It keeps the meatballs light while ensuring they remain juicy.
- Add moisture carefully: The egg and breadcrumbs help hold everything together while keeping the texture tender.
- Avoid soggy zoodles: Pat the spiralized zucchini with paper towels before cooking to absorb extra moisture.
- Don’t skip resting time: Letting baked meatballs rest for a few minutes allows juices to redistribute, preventing dryness.
- Make extra pesto: It keeps well in the fridge for up to 5 days and pairs beautifully with grilled meats or sandwiches.
Variations to Try
The beauty of Baked Chicken Meatballs with Pesto Zoodles is its flexibility. You can adapt it based on your taste, dietary preferences, or what’s in your kitchen.
1. Turkey Meatballs
Swap chicken for ground turkey for a similar flavor profile that’s slightly leaner and just as tender.
2. Dairy-Free Option
Replace Parmesan cheese with nutritional yeast or a dairy-free cheese alternative to make this recipe completely dairy-free.
3. Different Greens
If basil isn’t in season, try spinach, kale, or arugula for the pesto. Each offers a slightly unique flavor and nutrition boost.
4. Extra Vegetables
Add roasted cherry tomatoes, grilled bell peppers, or steamed broccoli to add color and texture to your plate.
5. Traditional Pasta Twist
If you’re not avoiding carbs, pair the chicken meatballs and pesto with whole wheat spaghetti or linguine for a more classic feel.
Serving Suggestions
These Baked Chicken Meatballs with Pesto Zoodles are versatile enough for both casual weeknights and elegant dinners. Here are a few ways to enjoy them:
- With a side salad: A simple mixed green salad with a lemon vinaigrette complements the fresh flavors perfectly.
- With roasted vegetables: Pair with roasted cherry tomatoes or asparagus for extra fiber and color.
- As a meal prep bowl: Portion meatballs and zoodles into containers for ready-to-go lunches.
- Family-style dinner: Serve on a large platter and let everyone help themselves — it’s a hit for both adults and kids.
Storage and Reheating
If you have leftovers, you’re in luck — this dish stores beautifully.
- Refrigeration: Store the meatballs and zoodles separately in airtight containers for up to 3 days.
- Freezing: The meatballs can be frozen for up to 2 months. Simply reheat them in a skillet or oven before serving.
- Reheating: Warm the meatballs in a skillet with a splash of water or broth to maintain moisture. Zoodles can be quickly reheated in a pan for 1–2 minutes — avoid microwaving as it can make them mushy.
Health Benefits
This recipe isn’t just delicious — it’s packed with nutrients:
- High in protein: The lean chicken meatballs provide essential amino acids for muscle repair and energy.
- Low in carbs: Zucchini noodles are an excellent alternative to pasta, perfect for low-carb or keto-friendly meals.
- Rich in healthy fats: Olive oil and nuts in the pesto add heart-healthy monounsaturated fats.
- Full of antioxidants: Fresh basil, garlic, and lemon contribute antioxidants that support immune health.
Together, these components make this dish a balanced meal — light, nourishing, and satisfying.
Final Thoughts
Baked Chicken Meatballs with Pesto Zoodles are proof that healthy eating doesn’t mean sacrificing comfort or flavor. It’s a dish that brings together everything you love about Italian food — aromatic herbs, savory meatballs, and rich sauce — in a lighter, more refreshing form.
Whether you’re cooking for your family, meal prepping for the week, or simply trying to eat cleaner without giving up on taste, this recipe will quickly become a favorite in your kitchen. It’s easy, wholesome, and endlessly versatile — exactly what great food should be.
Baked Chicken Meatballs with Pesto Zoodles Recipe
Description
These Baked Chicken Meatballs with Pesto Zoodles make a light yet satisfying meal that’s full of protein, freshness, and flavor. Juicy chicken meatballs are baked until golden and tender, then paired with vibrant zucchini noodles tossed in a homemade basil pesto. This dish is low-carb, gluten-free, and bursting with Italian-inspired taste, making it perfect for healthy weeknight dinners or meal prep.
Ingredients
For the Chicken Meatballs:
For the Pesto Sauce:
For the Zoodles (Zucchini Noodles):
Instructions
Prepare the Meatball Mixture
- In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan (if using), egg, garlic, onion, parsley, salt, pepper, oregano, and chili flakes. Mix gently using your hands or a spatula until just combined. Avoid overmixing to keep the meatballs tender.
Shape the Meatballs
- Using a small cookie scoop or your hands, form the mixture into small balls (about 1 to 1.5 inches in diameter). Place them evenly spaced on a parchment-lined baking sheet.
Bake the Meatballs
- Preheat your oven to 200°C (400°F). Lightly brush or spray the meatballs with olive oil for a golden finish. Bake for 18–20 minutes, or until the meatballs are cooked through and slightly browned on top. Internal temperature should reach 74°C (165°F) when checked with a meat thermometer.
Make the Pesto Sauce
- While the meatballs bake, prepare the pesto. In a food processor, add basil leaves, pine nuts (or substitute), garlic, Parmesan, salt, and pepper. Pulse until coarsely chopped. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Add lemon juice and pulse once more to combine. Taste and adjust seasoning.
Cook the Zoodles
- In a large skillet over medium heat, warm olive oil. Add the spiralized zucchini noodles and sauté for 2–3 minutes until slightly tender but still crisp. Season with salt and pepper. Do not overcook to prevent sogginess.
Combine Everything
- Remove the skillet from heat. Add 3–4 tablespoons of pesto sauce to the zoodles and toss until evenly coated. Add baked chicken meatballs on top or gently toss them together for full flavor coverage.
Serve
- Plate the pesto zoodles and top with warm chicken meatballs. Garnish with a sprinkle of Parmesan or fresh basil if desired. Serve immediately for the best texture and flavor.
Note
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat.
- Meal Prep Tip: Both the meatballs and pesto can be prepared ahead of time and stored separately.
- Variations:
- Replace chicken with ground turkey for a leaner option.
- Add cherry tomatoes or roasted bell peppers for color and sweetness.
- Use store-bought halal pesto if you’re short on time.
