Substitutions

• Ground turkey: Ground turkey can replace the chicken with very little change to the method, though the flavor will be slightly richer depending on the turkey you use.
• Gluten free breadcrumbs: Use your favorite gluten free breadcrumbs in the same amount for an easy gluten free adaptation.
• Parmesan instead of mozzarella: Parmesan gives the meatballs a saltier, firmer texture, so I prefer replacing only part of the mozzarella rather than all of it.
• Different pesto: Spinach pesto, arugula pesto, or a nut free basil pesto can all work if traditional basil pesto is not what you have on hand.
• Homemade ground chicken: Cut boneless skinless chicken breasts into chunks and pulse them in a food processor until finely ground.
• Sunflower seeds instead of pine nuts: If you want the crunch without using pine nuts, toasted sunflower seeds make a practical alternative.

Variations

• Add Parmesan: Stir 1/4 cup grated Parmesan into the meatball mixture for a stronger cheesy flavor and slightly firmer texture.
• Make them saucy: Warm your favorite marinara sauce and nestle the baked meatballs into it before serving with pasta.
• Add vegetables: Finely grated zucchini can be mixed into the meatballs, but squeeze out the extra moisture first so the mixture does not become too loose.
• Give them some heat: Add a pinch of crushed red pepper flakes to the mixture if the adults at the table enjoy a little warmth.
• Make smaller appetizer meatballs: Scoop smaller portions and begin checking them earlier since smaller meatballs will cook more quickly.
• Turn them into sandwiches: Tuck warm meatballs into toasted rolls with mozzarella and a little extra pesto for an easy next day dinner.

Tips and Tricks

• Keep your hands damp: A little water on your palms keeps the chicken mixture from coating your fingers and makes shaping much faster.
• Do not overmix: Mix only until everything looks evenly combined because excessive mixing can make ground chicken meatballs firm and rubbery.
• Aim for equal sizes: Consistent portions cook more evenly, which means you are less likely to have one dry meatball sitting beside another that is not quite finished.
• Check the pesto before salting: Some prepared pestos are much saltier than others, so taste yours before deciding whether you want any additional seasoning.
• Use a thermometer: Chicken meatballs are ready when the centers reach 165°F, and a thermometer lets you check without guessing.
• Drizzle while hot: The warm surface of the meatballs takes on the pesto oil better right after the casserole dish comes out of the oven.
• Save the oil in the dish: Do not leave that pesto flavored olive oil behind because it is wonderful spooned over pasta, rice, or vegetables.

Serving Ideas

• Pasta: Toss spaghetti, linguine, or penne with a little pesto and olive oil, then pile the warm meatballs on top.
• Rice: Spoon the meatballs and pesto oil over fluffy white rice for a simple dinner that is especially good at soaking up all those savory juices.
• Roasted vegetables: Pair them with roasted broccoli, zucchini, peppers, or green beans when you want a vegetable heavy meal.
• Mashed potatoes: Creamy mashed potatoes are surprisingly good under these meatballs because they catch every bit of that basil pesto drizzle.
• Crusty bread: Add warm bread to the table and use it to mop up the olive oil and pesto left in the casserole dish.
• Simple salad: A crisp green salad with lemon dressing gives you a fresh contrast to the warm cheese and pesto.
• Family style pasta bowls: Set out pasta, meatballs, grated cheese, basil, and extra pesto so everybody can build a bowl the way they like it.

Storage and Make Ahead Tips

• Refrigerator storage: Keep cooked meatballs in an airtight container in the refrigerator for up to 3 days.
• Freezer storage: Cool the baked meatballs completely, pack them into an airtight container, and freeze for up to 3 months.
• Make ahead preparation: Shape the uncooked meatballs and refrigerate them in the covered baking dish until you are ready to cook later that day.
• Oven reheating: Warm the meatballs in a covered baking dish until heated through, then uncover briefly if you want the outside to regain a little texture.
• Air fryer reheating: An air fryer does a nice job warming the centers while bringing back some of that lightly browned exterior.
• Microwave reheating: The microwave works when you are in a hurry, though the meatballs tend to stay softer than they do when reheated in the oven or air fryer.
• Store the drizzle separately: If you know you will have leftovers, save some of the pesto olive oil in a separate container and spoon it over the meatballs after reheating.