Chicken Pesto Meatballs with Spaghetti

Upgrade your pasta night with these flavorful Chicken Pesto Meatballs with Spaghetti. Tender chicken meatballs infused with basil pesto and zucchini pair perfectly with a creamy pesto pasta, creating a dish that's both wholesome and comforting. Optional sautéed mushrooms add an earthy depth, while Parmesan and fresh basil complete this elegant yet easy-to-make meal. Perfect for family dinners or a cozy night in!
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Course Main Course

Ingredients
  

For the meatballs:

  • 1 small to medium zucchini grated and dried
  • 500 g ground chicken
  • ½ cup panko breadcrumbs gluten free if desired
  • 1 large egg
  • 2 tablespoons basil pesto
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 to 2 tablespoons extra-virgin olive oil

For the mushrooms:

  • 1 tablespoon extra virgin olive oil
  • 250 g mushrooms optional
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

For the creamy pesto pasta:

  • ⅓ cup your favorite basil pesto
  • 250 g cooked pasta
  • ⅓ cup cream

To garnish:

  • Freshly grated/shredded Parmesan cheese
  • Basil leaves

Instructions
 

  • Preheat oven to 180˚C.
  • In the large bowl with the add the ground chicken, zucchini, breadcrumbs, egg, basil pesto, lemon zest, italian seasoning, garlic, kosher salt and black pepper. Mix until well-incorporated and form into 16 golf ball sized meatballs.
  • Place a large pan over medium-high heat and add in olive oil. Add the meatballs and brown on all sides. Do not worry about cooking them all the way through, they will finish cooking in the oven. When the meatballs are done browning, transfer them to a an oven safe dish and place in the oven and cook for about 20 minutes.
  • Add the pasta and 1 tbsp pesto to the mushrooms (if using) and mix until well combined.
  • Add your meatballs and pour over the creamy pesto sauce
  • Garnish with parmesan and basil leaves
  • Enjoy!