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healthy pesto meatballs

2 Cheese Chicken Pesto Meatballs

Author: Heidi Boortz
Servings : 12 meatballs


  • 1 lb ground chicken
  • 1 1/2 cups marinara no sugar listed in ingredients, divided
  • 1 egg
  • 1 cup Pesto no sugar listed in ingredients, see notes
  • 1/2 cup 100% whole grain breadcrumbs or almond meal
  • 1/4 cup parmesan cheese grated
  • 7 oz mozzarella sliced



  • Mix 1/2 cup pesto with the marinara. Add 1 cup of the mixture to a 13X9 baking dish. Preheat oven to 350.
  • Add chicken, remaining pesto, egg, breadcrumbs or almond meal, and parmesan cheese to a medium bowl. Mix well. Form into 12 (approximately 1-2 inch) meatballs. Arrange meatballs in prepared baking dish. Top with remaining marinara mixture. Arrange mozzarella slices on top of meatballs (like a blanket). Bake at 350 for 30 minutes.

Freezer Meal

  • Follow recipe as directed above, but do not bake. (Feel free to prepare meatballs in a disposable foil baking pan so as to keep your reusable baking dishes free.) Cover tightly, label, and freeze.
  • To cook after freezing, there is no need to thaw. Place frozen meal, uncovered, in preheated 350 degree oven. Bake 90 minutes.


Homemade marinara and pesto is a wonderful way to make this dish even more "from scratch!"  Check out our marinara recipe here or here and our pesto recipe here.
For gluten free, use 100% whole grain gluten free breadcrumbs.  (Make your own, if you wish, by putting 1-2 slices 100% whole grain gluten free bread in a food processor or blender; process into crumbs.)
Tried this recipe?Let us know how it was!