These Pesto Chicken Meatballs bites are the ultimate high-protein snack or app - tender, juicy, and packed with bold basil-parmesan flavor. If you're anything like me, you're always looking for ways to hit your protein goals and actually enjoy what you're eating. These deliver big. With creamy cottage cheese, rich pesto, and a sprinkle of parm, they're the kind of easy-prep snack that disappears fast in my house.
We're a pesto-loving family through and through, and while pasta night has our hearts, we can't live in carb land 24/7. These meatballs are the perfect balance - high in protein, big on flavor, and totally meal-prep friendly. If you like these, then you may also want to try my other high-protein meatball recipes like Chipotle BBQ Chicken Meatballs , or my High-Protein Taco-Style Meatballs.
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Why You'll Love These Pesto Chicken Meatballs
- High-protein, low effort: Perfect for meal prep or midday snacking to hit your macros.
- Freezer-friendly: Double the batch - eat half now, freeze half for later.
- Kid-approved: Tender, flavorful, and easy for grab-and-go lunches.
Ingredients to Make Pesto Chicken Meatballs
Simple, clean ingredients make these meatballs not just delicious but nourishing. Each one works hard - from the creamy cottage cheese that keeps them moist to the parmesan that adds depth.
- Ground chicken
- Parmesan cheese
- Pesto (store-bought or homemade)
- Eggs
- Breadcrumbs - I love my sourdough breadcrumbs ([link placeholder])
- Low-fat cottage cheese
- Salt
- Black pepper
See recipe card for quantities.
Quick Hint: Use freshly grated parm and a good-quality pesto - it really brings out the basil flavor without overpowering the chicken.
How to Make Pesto Chicken Meatballs
These come together fast - just blend, mix, scoop, and air fry. You'll have golden, juicy protein bites in under 15 minutes.
- Blend the base. In a small blender or food processor (I love my Beast Blender), blend the cottage cheese, pesto, and eggs until smooth and creamy.
- Mix it up. In a large mixing bowl, add the ground chicken, blended pesto mixture, breadcrumbs, salt, and pepper. Use a fork or your favorite serrated-edge chopper to combine gently - don't overmix.
- Shape and cook. Use a small cookie or ice cream scoop to portion 6-8 meatballs into a lightly-oiled air fryer basket.
- Cook and Enjoy:Cook for 7 minutes in a 400 degree Air Fryer, shaking at the 4-minute mark.
Substitutions
Sometimes you don't have everything on hand, or maybe you just like to experiment. Here are a few easy swaps that still keep these pesto chicken meatballs moist, flavorful, and high in protein.
- Ground chicken → Ground turkey: A lean swap that cooks up almost identically.
- Cottage cheese → Ricotta cheese: Slightly creamier, milder flavor.
- Breadcrumbs → Almond flour: For a gluten-free version with a softer texture.
Variations on These Pesto Chicken Meatballs
Once you've mastered the base recipe, you can have fun playing with the flavors. These variations add a little flair depending on your mood or what you have in the fridge.
- Add chopped sun-dried tomatoes for a little sweet-savory balance.
- Swap basil pesto for kale or arugula pesto for a greener twist.
- Toss in red pepper flakes for a subtle kick.
- Try shaping them into mini sliders with mozzarella and tomato sauce.
Equipment
The right tools make prep faster and cleanup easier.
- Bella 4Qt Slim Ceramic Air Fryer - I use this PFAS-free air fryer for all my high-protein meal prep - it's non-toxic, easy to
- Blender - I love the Beast Premium Compact Blender when I make sauces. It's extremely powerful, and I love the aesthetic.
- Serrated-edge food chopper - one of the most underrated kitchen tools out there. Do yourself a favor and grab one. I use mine for everything - from breaking up ground chicken for meatballs like these to mixing tuna or chicken salad so it all comes together perfectly.
- I use this 1 tablespoon cookie scoop to speed up making my meatballs
- I love these non-toxic mixing bowls with lids. Plus, they're pretty!
Storage
Store cooked meatballs in an airtight container in the fridge for up to 4 days.
Freeze for up to 2 months. Reheat in the air fryer at 375°F for 4-5 minutes or microwave until warmed through.
Top Tip
Cottage cheese is the unsung hero here - it adds creaminess and protein while keeping the meatballs tender. Don't skip it! That extra boost is what makes these so macro-friendly and satisfying. But, if you don't have it - add a little milk - it's my grandmother's secret to perfectly moist meatballs.
FAQ
Yes! Bake at 400°F for 12-14 minutes on a parchment-lined sheet until cooked through.
Absolutely. Mix and shape up to 24 hours in advance and refrigerate until cooking time.
Yes, they freeze beautifully. Store in a freezer-safe bag for up to 2 months. Reheat in the air fryer at 375°F for about 5 minutes.
Surprisingly yes - they're great straight from the fridge for a quick protein hit. That's how I eat them. But, I won't lie - they are best right when you cook them!
More High Protein Recipes
Looking for other protein-packed recipes like this? Try these:
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📖 Recipe
Pesto Chicken Meatballs
- Total Time: 38
- Yield: 40 1x
Description
High-protein, flavorful meatballs made with ground chicken, pesto, and cottage cheese - ideal for meal prep, snacks, or appetizers.
Ingredients
5 oz pesto (store-bought or homemade)
10 oz low-fat cottage cheese
2 eggs
2 lbs ground chicken
5 oz grated Parmesan cheese
¾ cup breadcrumbs
1 tsp salt
½ tsp black pepper
Get Recipe Ingredients
Instructions
-
Blend the cottage cheese, pesto, and eggs in a small blender or food processor until smooth and creamy.
-
Add the ground chicken, blended pesto mixture, breadcrumbs, salt, and pepper to a large mixing bowl. Use a fork or serrated chopper to combine gently without overmixing.
-
Preheat the air fryer to 400°F and lightly oil the bottom tray or basket.
-
Use a tablespoon ice cream scoop to portion about 40 mini meatballs into the air fryer basket, cooking in batches as needed. Cook for 7 minutes, shaking at the 4-minute mark.
-
Let cool slightly before serving or storing.
Notes
These meatballs stay tender and juicy thanks to the cottage cheese. Double the batch - you'll want extras for freezing.
Store-bought pesto can be really strong. So you may want to try with 4 oz's instead.
If you want one bite meatballs, definitely use a teaspoon scoop instead of tablespoon.
- Prep Time: 10
- Cook Time: 28
- Category: Snack, Appetizer
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 4 Mini Meatballs
- Calories: 155
- Sugar: 0
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 70mg
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