Baked Chicken Meatballs in Pesto Pasta


  • 2 lbs ground chicken⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 cup breadcrumbs⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 large eggs, beaten⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 tbsp dried fennel seed⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 cup finely grated parmesan cheese⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 4 garlic cloves, minced⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 tsp salt⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 lb bucatini (or your favorite pasta)⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • roasted broccoli pesto⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀


  1. Preheat oven to 450°f

  2. In the same bowl, use your hands to combine the ground chicken, salt, eggs, fennel, grated parmesan cheese, garlic and bread crumbs

  3. Using your hands form uniform meatballs about 2 tbsp each** and arrange on a baking sheet

  4. Roast meatballs for 15 min on center rack

  5. Turn heat up to 500°f and brush meatballs with olive oil

  6. Cook for another 5 minutes

  7. Toss pasta with broccoli pesto along with some olive oil and top with chicken meatballs

  8. Serve with freshly shaved parmesan

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