Baked Chicken Meatballs with Broccoli Pesto Pasta
Tender baked chicken meatballs infused with garlic, lemon, and herbs are paired with a vibrant broccoli-basil pesto pasta. It’s a lighter twist on traditional meatballs and spaghetti — nourishing, protein-rich, and full of Mediterranean flavor. The broccoli pesto adds a nutty, creamy texture without any heavy cream.
⏱️ Time
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Ingredients
For the Chicken Meatballs
450g (1 lb) ground chicken
2 tbsp breadcrumbs (or almond flour for gluten-free)
1 egg
2 cloves garlic, minced
1 tbsp olive oil
2 tbsp finely chopped parsley
1 tbsp grated Parmesan cheese
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Zest of ½ lemon
For the Broccoli Pesto
1½ cups broccoli florets, steamed or blanched
1 cup fresh basil leaves
2 tbsp roasted almonds, walnuts, or pine nuts
1–2 cloves garlic
3 tbsp grated Parmesan cheese
2–3 tbsp olive oil (adjust for texture)
Juice of ½ lemon
Salt & pepper, to taste
For the Pasta
250g whole wheat pasta or any short pasta (penne, rotini, or fusilli)
¼ cup pasta cooking water
Optional toppings: extra Parmesan, basil leaves, chili flakes
Instructions
1. Prepare the Meatballs
Preheat oven to 200°C (400°F).
Line a baking tray with parchment paper.
In a large bowl, mix all meatball ingredients until just combined (don’t overmix).
Form into 1-inch balls (about 12–14 meatballs).
Place on the baking tray and brush lightly with olive oil.
Bake for 18–20 minutes, flipping halfway, until golden and cooked through.
2. Make the Broccoli Pesto
While meatballs bake, prepare pesto.
In a food processor, combine broccoli, basil, nuts, garlic, Parmesan, lemon juice, salt, and pepper.
Pulse until coarse.
Add olive oil slowly while blending until smooth and creamy.
Taste and adjust lemon, salt, or oil as needed.
(Tip: Add 1–2 tbsp water if it’s too thick.)
3. Cook the Pasta
Boil pasta in salted water until al dente.
Reserve ¼ cup of cooking water, then drain.
Toss warm pasta with broccoli pesto, adding a splash of reserved water to loosen the sauce.
4. Combine & Serve
Add baked chicken meatballs on top of the pesto pasta.
Drizzle with a bit of olive oil and sprinkle with extra Parmesan and basil.
Serve warm with lemon wedges on the side.
Tips
For added creaminess, mix 1 tbsp of Greek yogurt into the pesto before serving.
Use leftover pesto as a spread for sandwiches or as a dip with roasted veggies.
You can also air-fry the meatballs at 190°C (375°F) for 12–14 minutes.
❓ frequently asked questions FAQs
Q: Can I use turkey instead of chicken?
Yes! Ground turkey works perfectly in this recipe.
Q: How long does it keep?
Up to 3 days in the fridge. Reheat with a splash of olive oil or water.
Q: Can I make it dairy-free?
Use nutritional yeast instead of Parmesan and skip yogurt or cheese garnish.
Nutrition information
Calories: ~480
Protein: 35g
Carbohydrates: 35g
Fat: 20g
Fiber: 5g
Sodium: moderate