Italian · Snack
Chicken Meatballs with Pesto and Mozzarella
Lean ground chicken meatballs baked with basil pesto and folded with low-moisture mozzarella, make once and enjoy over the week from fridge or freezer for a bright Italian bite.
$
18 minsPrep
22 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
285Calories
38gProtein
12gFat
2gCarbs
0gSugar
0gFiber
520mgSodium
95mgChol
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Instructions
1
Prep
Preheat oven to 200°C (400°F) and line a small baking tray with parchment, brush lightly with olive oil. In a large bowl, combine ground chicken, pesto, diced mozzarella, parmesan, egg white, basil, garlic, oregano, salt, and pepper. Mix gently with hands until just combined, keeping mozzarella in visible pieces.
2
Bake
Scoop and roll mixture into 12 evenly-sized meatballs (roughly 38g each), space on the tray. Bake at 200°C for 18–20 minutes, rotating tray once, until golden and internal temperature reaches 74°C (165°F).
3
Rest and plate
Cool meatballs fully on the tray. Portion into 2 airtight containers, 6 meatballs each. Refrigerate up to 4 days or freeze up to 60 days. Serve with cherry tomatoes, rocket, or yogurt dip for extra fiber and freshness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lean ground chicken
- 24g (0.8 oz) classic basil pesto
- 29g (1.0 oz) low-moisture part-skim mozzarella
- 14g (0.5 oz) Parmesan
- 1 large egg white
- 1 tbsp fresh basil
- 2 garlic cloves
- 0.25 tsp dried oregano
- 0.25 tsp fine salt
- 0.25 tsp black pepper
- 1 tsp olive oil