Pesto Chicken Veggie Meatballs

Pesto Chicken Veggie MeatballsPesto Chicken Veggie Meatballs

Yield: about 30-35 meatballs


  • 1 pound ground chicken breast
  • 1/2 medium red bell pepper
  • 1 medium carrot
  • 1 cup zucchini
  • 3 tablespoons pesto
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil


Preheat oven to 375 degrees F. Gently pat the zucchini dry and add to a large bowl with the finely minced carrot and bell pepper. Add in the pesto 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 and drizzle with olive oil. Using a 1-inch scoop or a tablespoon, make small (about 1-inch) meatballs and place them on the baking sheet. Bake for 10 minutes. For a bit of browning, broil the meatballs an additional 1-3 minutes. If browning isn’t important, continue to bake the meatballs for another 2-3 minutes, or until cooked through. Serve with your favorite sauce!

Recipe Credit: Super Healthy Kids

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