Low-Carb Chicken Pesto Meatballs (Keto Friendly)
These Chicken Pesto Meatballs are an easy, low-carb weeknight favourite. Made with simple ingredients like ground chicken, almond flour, parmesan, and pesto, they’re juicy, flavourful, and packed with herby pesto goodness.
These easy, baked Chicken Pesto Meatballs are tender on the inside and golden on the outside. If you love quick and easy comfort food, you’re going to want to make these. They come together in minutes with just a handful of ingredients — no breadcrumbs required! Each bite is tender and juicy, with the rich flavour of basil pesto. For a delightfully cheesy twist, top them with melty mozzarella. However you serve them, these low-carb chicken pesto meatballs are the perfect mix of light and satisfying.
Why you’ll love these Chicken Pesto Meatballs
- Low-carb and keto-friendly. No breadcrumbs! Just almond flour and parmesan for a tender, low-carb meatball that tastes as good as the classic.
- Quick and easy. Ready in a little over 30 minutes, with minimal prep and clean up.
- Kid-friendly. Even kids will love these juicy, cheesy chicken bites packed with pesto flavour.
Key Ingredients + Substitutions
- Ground chicken: Keeps the meatballs light and tender. You can also use ground turkey, pork, or beef.
- Almond flour: A low-carb alternative to breadcrumbs that binds the meatballs without adding carbs. If you’re carb cycling and not worried about the extra carbs, feel free to use panko or traditional breadcrumbs.
- Parmesan: Adds saltiness and structure. Grated Romano or asiago also work well.
- Pesto: Adds all the flavour. You can use homemade pesto or your favourite store-bought brand.
- Egg: Adds moisture and helps hold everything together.
- Mozzarella: Optional, but amazing! Sprinkle over top before broiling for a melty, cheesy finish.
How to make Chicken Pesto Meatballs
Preheat oven to 375°F. In a large bowl, combine all the ingredients (except the mozzarella cheese) and mix until well combined. Divide the mixture into equal portions and shape each portion into a round meatball. Arrange the meatballs in an oven-safe baking dish. Bake for 20-25 minutes, until the internal temperature reads 165°F.
If using, top with mozzarella. Broil for 2-3 minutes, until golden.
Tips for making Chicken Pesto Meatballs
- Use a cookie scoop or shape the meatballs with wet hands. Because the meatball mixture is quite soft, to make shaping a little easier, use a cookie scoop or wet your hands before shaping the meat into balls.
- Top with mozzarella. Optional, but amazing! These meatballs are delicious, but top them with sliced or shredded mozzarella and they are next level!
- Broil after baking. Whether or not you top these meatballs with cheese they’ll benefit from a few minutes under the broiler. Broil the meatballs until golden and just starting to crisp. This will give the meatballs a beautiful golden hue and nice crust.
Serving + Storage Tips
Serving: These chicken pesto meatballs are great on top of your favourite low-carb pasta (like nuPasta), mashed cauliflower, roasted parmesan broccoli, or creamy cauliflower polenta. For an extra tasty treat, make a meatball sub with a low-carb Italian roll and marinara.
Storage & Reheating: Store cooked meatballs in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Defrost frozen meatballs in the fridge overnight, or reheat straight from frozen! Reheat in the oven at 350°F until the internal temperature reaches 165°F (about 15-20 minutes for thawed or 25-35 for frozen).
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Low-Carb Chicken Pesto Meatballs (Keto Friendly)
Ingredients
- 1 lb ground chicken
- ¼ cup almond flour
- ¼ cup grated parmesan
- ¼ cup pesto
- 1 egg
- ¼ teaspoon salt
- 1 cup sliced or grated mozzarella, optional
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine all the ingredients (except the mozzarella) and mix until well combined.
- Divide the mixture into equal portions and shape each portion into a round meatball. Arrange the meatballs in an oven-safe baking dish.
- Bake for 20-25 minutes, until the internal temperature reads 165°F.
- If using, top with mozzarella. Broil for 2-3 minutes, until golden.
