Mediterranean Baked Chicken Meatballs with Broccoli Pesto Pasta
This Mediterranean baked chicken meatballs with broccoli pesto pasta is a wholesome, family-friendly dish that feels comforting yet light. Juicy oven-baked chicken meatballs are seasoned with classic Mediterranean herbs, then served over pasta tossed in a vibrant broccoli pesto.
🕒 Time Required
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
🛒 Ingredients
For the Baked Chicken Meatballs
450 g (1 lb) ground chicken
⅓ cup breadcrumbs (whole wheat preferred)
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
For the Broccoli Pesto
2 cups broccoli florets
1 clove garlic
¼ cup grated Parmesan cheese
¼ cup toasted almonds or pine nuts
½ cup fresh basil leaves
⅓ cup extra-virgin olive oil
2 tablespoons lemon juice
Salt and black pepper, to taste
For the Pasta
300 g (10 oz) pasta (penne, fusilli, or spaghetti)
Reserved pasta water (as needed)
👩🍳 Instructions
1. Bake the Chicken Meatballs
1. Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
2. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper.
3. Mix gently until just combined. Do not overmix.
4. Shape into small meatballs (about 1½ tablespoons each) and place on the tray.
5. Brush lightly with olive oil.
6. Bake for 18–22 minutes, until golden and cooked through.
2. Make the Broccoli Pesto
1. Bring a pot of salted water to a boil. Blanch broccoli for 2–3 minutes until bright green. Drain and cool slightly.
2. Add broccoli, garlic, Parmesan, nuts, basil, lemon juice, salt, and pepper to a food processor.
3. Blend while slowly streaming in olive oil until smooth but slightly textured.
4. Taste and adjust seasoning.
3. Cook the Pasta & assemble
1. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
2. Toss hot pasta with broccoli pesto, adding reserved pasta water gradually to loosen the sauce.
3. Top with baked chicken meatballs.
4. Finish with extra Parmesan and fresh basil if desired.
🌟 Tips for Best Results
Use thigh meat for juicier meatballs if available.
Don’t overcook broccoli—bright green equals better flavor and color.
Add a splash of pasta water for a silky, restaurant-style sauce.
❓ Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. Bake the meatballs and prepare the pesto up to 3 days in advance. Store separately in airtight containers.
Can I freeze the chicken meatballs?
Absolutely. Freeze baked meatballs for up to 2 months.
What can I use instead of broccoli?
Spinach, kale, or zucchini work well in the pesto.
Is this recipe Mediterranean-diet friendly?
Yes—lean protein, olive oil, herbs, and vegetables make it well balanced.
🥗 Nutritional Information
Calories: 520 kcal
Protein: 38 g
Carbohydrates: 45 g
Fat: 22 g
Fiber: 6 g
Sugar: 4 g