🍽️🥦 Baked Chicken Meatballs with Broccoli Pesto Pasta

Juicy, oven-baked chicken meatballs tossed with vibrant broccoli pesto and tender pasta. Nutritious, satisfying, and full of flavor — the perfect balanced weeknight dinner!

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🍴 Ingredients

For the Chicken Meatballs:

• 1 lb (450g) ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (or 1 tsp dried)
• Salt & pepper to taste
• Optional: 1 tsp Italian seasoning

For the Broccoli Pesto:

• 1 1/2 cups broccoli florets (lightly steamed or blanched)
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted nuts (pine nuts, walnuts, or almonds work well)
• 1–2 garlic cloves
• 1/3 cup olive oil
• Juice of 1/2 lemon
• Salt & pepper to taste

For the Pasta:

• 8 oz (225g) pasta of your choice (penne, fusilli, etc.)
• Optional: extra Parmesan and red pepper flakes for serving

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👩‍🍳 Instructions

Make the Meatballs:

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.

In a bowl, combine ground chicken, breadcrumbs, egg, garlic, Parmesan, parsley, salt, and pepper. Mix until just combined.

Form into 1-inch balls and place on the baking sheet.

Bake for 18–20 minutes, or until golden and cooked through.

Make the Broccoli Pesto:

In a food processor, combine broccoli, basil, Parmesan, nuts, garlic, lemon juice, salt, and pepper.
Pulse until chopped, then slowly add olive oil and blend until smooth and creamy.
Taste and adjust seasoning.

Cook the Pasta:

Boil pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.

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✨ To Assemble:

Toss hot pasta with broccoli pesto, using pasta water as needed to loosen the sauce.
Add baked meatballs and gently mix.

Top with extra Parmesan, red pepper flakes, or a squeeze of lemon.

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🥄 To Serve:

Serve warm for a hearty, protein-packed meal with fresh flavor in every bite!

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Want a dairy-free version or to swap broccoli for spinach? Just ask! 🌿🧄🍋

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