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3.98 from 48 votes

Pesto Chicken Veggie Meatballs

A deliciously flavored meatball with extra nutrition for your kids

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: appetizer, chicken, dairy free, gluten-free, meatballs, pesto, Veggies, zucchini
Servings: 6 servings
Calories: 166kcal


  • 1 pound chicken breast
  • 1/2 medium bell pepper, red
  • 1 medium carrot
  • 1 cup zucchini
  • 3 tablespoon pesto
  • 1/2 cup bread crumbs, plain
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil


  • Preheat the oven to 375 degrees.
  • Start by preparing the vegetable mixture:
  • Gently pat the zucchini dry with a paper towel or clean dish towel (no need to squeeze all the liquid out of it, just pat off some of the extra moisture). Add to a large bowl with the finely minced carrot and bell pepper. Add in the pesto, bread crumbs, and salt and stir to combine.
  • Fold in the ground chicken breast using your hands or a large fork, and toss together the chicken and vegetable mixture until it's well-combined. Try not to over-work the mixture.
  • Line a baking sheet with foil or a slipat and drizzle with oil.
  • Using a 1" scoop or a Tablespoon, make small (1-1 1/2") meatballs and place them on the baking sheet. (you can also just use your hands to roll them out)
  • Bake at 375 degrees for 10 minutes. For a bit of browning, broil the meatballs an additional 1-3 minutes. If browning isn't important, continue baking meatballs another 2-3 minutes, or till cooked through.
  • Serve with your favorite sauce, pasta, or on a sandwich. Enjoy!


Serving: 1g | Calories: 166kcal | Carbohydrates: 3g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 330mg | Fiber: 1g | Sugar: 2g