Ingredients
- 2 lbs (about 900g) Ground Chicken: For the juiciest results, opt for 93/7 ground chicken. 99% lean will work, but it can be slightly drier.
- ¾ cup Panko Breadcrumbs: Panko provides a lighter, airier texture than traditional breadcrumbs. For a gluten-free option, use certified gluten-free panko or crushed pork rinds.
- ¾ cup Grated Parmesan Cheese: Freshly grated Parmesan cheese is highly recommended. It melts better and has a more robust, nutty flavor than the pre-shredded kind.
- ⅔ cup Basil Pesto: A good quality store-bought pesto is a fantastic time-saver. Look for one where olive oil is the first ingredient. Of course, homemade pesto is always a winner if you have it!
- 2 large Eggs: These act as the primary binder, holding the meatballs together.
- 1 small Yellow Onion, finely minced: Minced, not chopped. This ensures the onion melts into the meatball, providing moisture and flavor without a chunky texture.
- 3 cloves Garlic, finely minced: Fresh garlic is essential for a bright, aromatic flavor.
- 1 tsp Salt: Or to taste. The amount of salt in your pesto and Parmesan will vary.
- ½ tsp Black Pepper, freshly ground: Freshly ground pepper provides a superior flavor.
Instructions
First things first, let’s get your kitchen ready. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. Using parchment paper is a crucial step; it prevents the meatballs from sticking and makes cleanup incredibly easy. No one wants to scrub a baking sheet after a delicious meal!
In a large mixing bowl, combine the Panko breadcrumbs, freshly grated Parmesan cheese, basil pesto, large eggs, finely minced onion, minced garlic, salt, and black pepper. Use a fork or a small whisk to mix these ingredients together thoroughly. The goal is to create a well-incorporated, paste-like mixture. This step is important because it ensures all the flavorings and binders are evenly distributed before you add the meat. This prevents you from overworking the ground chicken in the next step, which is the number one secret to tender meatballs.
Add the 2 lbs of ground chicken to the bowl with the pesto mixture. Now, for the most critical part: mixing. Use your hands (it’s truly the best tool for this job) to gently fold the chicken into the other ingredients. Mix only until everything is just combined. You should no longer see separate streaks of pesto or clumps of breadcrumbs. Over-mixing will develop the proteins in the meat, resulting in tough, rubbery meatballs. Be gentle and efficient!
To make portioning easy and ensure all your meatballs cook evenly, use a medium cookie scoop (about 1.5 tablespoons in size). Scoop the mixture and then roll it gently between your palms to form a smooth ball. A great pro-tip is to slightly dampen your hands with a little water or oil to prevent the mixture from sticking to your palms. Place the rolled meatballs on the prepared parchment-lined baking sheet, leaving a small amount of space between each one. This allows hot air to circulate, ensuring they bake evenly and get a nice golden-brown color instead of steaming.
Place the baking sheet in your preheated 400°F (200°C) oven. Bake for 20-25 minutes. The meatballs are done when they are cooked through, golden brown on the outside, and have reached an internal temperature of 165°F (74°C). The most accurate way to check for doneness is with an instant-read meat thermometer. If you don’t have one, you can cut one meatball in half to ensure there is no pink inside.
Once baked, remove the meatballs from the oven. Let them rest on the baking sheet for a couple of minutes. This allows the juices to redistribute throughout the meat, making them even more succulent. Now, they are ready to be served hot and enjoyed!
Nutrition
- Serving Size: One Normal Portion
- Calories: 420 kcal