Baked Chicken Meatballs with Pesto Zoodles Recipe

Prep Time 25 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: Summer
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:
  • 500 g ground chicken (preferably lean)
  • 1/2 cup breadcrumbs (use whole wheat or gluten-free if preferred)
  • 1/4 cup grated Parmesan cheese (optional, or use halal-certified)
  • 1 large egg
  • 2 cloves garlic (minced)
  • 1/4 cup finely chopped onion
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp chili flakes (optional, for mild heat)
  • 1 tbsp olive oil (for brushing before baking)
    • For the Pesto Sauce:
  • 2 cups fresh basil leaves (packed)
  • 1/4 cup pine nuts (or substitute with cashews or almonds)
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese (optional or use halal-certified alternative)
  • 1/2 cup extra-virgin olive oil
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice (freshly squeezed)
    • For the Zoodles (Zucchini Noodles):
  • 3 medium zucchinis (spiralized into noodles)
  • 1 tbsp olive oil
  • Salt and pepper to taste
Instructions
    Prepare the Meatball Mixture
  1. 1
    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.
    2. Shape the Meatballs
  2. 2
    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.
    3. Bake the Meatballs
  3. 3
    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.
    4. Make the Pesto Sauce
  4. 4
    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.
    5. Cook the Zoodles
  5. 5
    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.
    6. Combine Everything
  6. 6
    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.
    7. Serve
  7. 7
    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.
Keywords: healthy, low-carb, baked, gluten-free, protein-packed
Read it online: https://petitepanini.com/recipe/baked-chicken-meatballs-with-pesto-zoodles-recipe/