Description
This Pesto Meatballs Recipe features lean ground chicken mixed with savory pesto, Parmesan cheese, and teff flour, baked or air-fried to juicy perfection. Perfect served over pasta or with your favorite sauce, these flavorful meatballs make for a quick, protein-packed meal suitable for family dinners or meal prep.
Ingredients
Meatballs
- 2 lb. lean ground chicken
- Scant ½ cup prepared pesto (3 ½ to 4 ounces)
- ½ cup grated Parmesan cheese
- 3 tablespoon Maskal Ivory Teff Flour
- 1 large egg
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- Cooking spray
Optional for Serving
- Hot cooked pasta of choice
- Pesto, marinara, or alfredo sauce
- Fresh basil and/or Parmesan cheese
Instructions
- Mix the Meatball Ingredients: In a medium mixing bowl, combine ground chicken, pesto, Parmesan cheese, teff flour, egg, salt, and pepper. Stir well with a spoon or use your hands to thoroughly mix all ingredients evenly.
- Form Meatballs: With oiled hands, shape the meat mixture into 32 evenly sized meatballs. If the mixture is soft, use a cookie scoop to portion out the meatballs for consistency.
- Choose Cooking Method: Select either baking or air frying for cooking the meatballs according to the methods below. The meatballs can be served plain or tossed in your favorite sauce.
- Prepare for Baking: Preheat oven to 375℉. Arrange the meatballs on a baking sheet ensuring they are spaced and not touching.
- Bake Meatballs: Bake the meatballs in the oven for 16-20 minutes, or until cooked through and no longer pink inside.
- Prepare for Air Frying: Preheat air fryer to 350℉. Lightly mist the air fryer basket with cooking spray. Place 8-12 meatballs in the basket, spaced apart.
- Air Fry Meatballs (First Phase): Spritz the meatballs with cooking spray and cook for 8 minutes.
- Shake and Turn Meatballs: Remove the basket and shake it to turn the meatballs. If they stick, cook an additional 1-2 minutes before shaking again to prevent tearing.
- Air Fry Meatballs (Second Phase): Once the meatballs no longer stick when shaken, continue cooking for another 3-4 minutes until thoroughly cooked, taking care not to overcook.
- Serve or Store: Transfer cooked meatballs to a clean plate. Repeat cooking with remaining raw meatballs. Serve immediately or store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
Notes
- If the meatball mixture is soft, using a cookie scoop helps form uniform meatballs.
- Ensure meatballs do not touch on the baking sheet or in the air fryer basket for even cooking.
- Check meatballs for doneness by ensuring internal temperature reaches 165℉ for ground chicken.
- Spritzing meatballs with cooking spray in the air fryer prevents sticking and promotes even browning.
- Leftover meatballs can be frozen and reheated for convenient meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Air Frying
- Cuisine: Italian-American
