These Chicken Meatballs with Lemony Pesto White Bean Puree are a high-protein, high-fiber one-skillet dinner made with ground chicken and a creamy white bean puree blended with a lemony fresh basil pesto.
Pesto Chicken Meatballs
I am always looking for ways to add more fiber to my meals, and this creamy white bean puree is one of my favorite tricks. Blended with fresh basil pesto and lemon, it creates a silky sauce that’s delicious even for picky bean eaters. In fact, my friend’s toddler loves these meatballs! To boost the fiber even more, some of the mashed beans are mixed into the ground chicken meatballs instead of breadcrumbs, helping keep them tender and moist and naturally gluten-free. Everything cooks together in one skillet for an easy, high-protein, high-fiber dinner that’s perfect for busy weeknights.
Why This Pesto Chicken Meatball Recipe Works
Canned white beans are a versatile, fiber-rich ingredient. We use them in the meatballs instead of breadcrumbs or eggs and blend them with the pesto, eliminating the need for olive oil.
- Multipurpose ingredients: The beans serve as a binder for the meatballs and form the base of the puree, while the pesto keeps the meatballs juicy and adds flavor to both components.
- Lighter pesto: Since we blend the beans with the pesto, you don’t need olive oil, which is usually a main ingredient.
- Gluten-free: This pesto meatball recipe skips breadcrumbs and uses mashed cannellini beans instead.
Ingredients You’ll Need
Since we’re using the beans and pesto multiple times, the ingredient list is fairly short. See the recipe card below for the exact measurements.
- Low-sodium cannellini beans: When you drain the beans, save the liquid! You’ll need this for the bean puree.
- 93% ground chicken for lean protein
- Meatball Seasoning: Onion powder, kosher salt
- Fresh basil is the base of the pesto.
- Garlic for flavor
- Grated Parmesan adds richness and saltiness.
- Lemon zest and juice: The acidity balances the garlic and Parm while brightening the pesto.
How to Make Pesto Chicken Meatballs
To keep the meatballs from being dry or too dense, avoid overmixing the meat and don’t overcook them. See the recipe card below for printable directions.
- Pesto: Blend the basil, garlic, Parmesan, and lemon zest and juice in a blender or mini food processor.
- Meatballs: Mash ⅓ cup of beans and mix them with the ground chicken, onion powder, salt, and 2 tablespoons of pesto. Shape the mixture into 12 balls.
- Bean puree: Add the remaining beans to the blender and puree until smooth. If it’s too thick, pour in 1 tablespoon of the bean liquid at a time until it reaches a thinner consistency.
- Cook the meatballs in a skillet over medium-low heat until they are golden on all sides and cooked through. If you’re unsure if they’re ready, cut one in half to check that the center isn’t pink. Remove from the pan and wipe it clean.
- Make the sauce: Over low heat, pour the white bean pesto into the pan with ¼ cup of the bean liquid. Add a little water if needed. Return the meatballs to the pan and simmer for a few minutes until the sauce thickens. Taste and add more salt if necessary.
Customize It
- Beans: Substitute Great Northern or navy beans.
- Meat: Use lean ground turkey.
- Herbs: Make the pesto with half basil and half parsley, chives, or arugula.
Yield: meatballs, generous 1 cup of sauce
Serving Size: 3 meatballs, generous 1 cup of sauce
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In a medium bowl smash 1/3 cup of the drained beans with the back of a fork. Reserve the rest for later.
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Add ground chicken, onion powder and salt to the bowl with the smashed beans and mix.
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Blend basil, garlic, parmesan, lemon zest and juice in a high speed blender.
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Add two tablespoons of the pesto to the ground chicken and mix. Shape chicken into 12 balls roughly 3 tablespoons each.
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Add the remaining beans to the blender and blend until very smooth; add reserved bean liquid in tablespoon increments if needed.
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Spray a large skillet that has high walls with oil. Cook the meatballs on medium-low heat until cooked through, about 10 minutes getting each side golden. Remove from the pan and set aside. Wipe the pan clean with a wet paper towel.
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Reduce heat to low, put the reserved white bean pesto into the same pan with ¼ cup bean liquid* and stir, adding a few tablespoons water if needed. Add the meatballs and simmer until sauce has thickened, about 2 to 3 minutes.
Last Step:
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Pairs great with pasta, crusty bread, a hearty salad or braised green like kale.
Serving: 3 meatballs, generous 1 cup of sauce, Calories: 417 kcal, Carbohydrates: 38 g, Protein: 39 g, Fat: 13 g, Saturated Fat: 5 g, Cholesterol: 103.5 mg, Sodium: 754 mg, Fiber: 9 g, Sugar: 1 g
Storage
- Refrigerate for up to 4 days.
- Reheating: Microwave or reheat the meal on the stove over medium-low heat until warm.
- Freeze in an airtight container for up to 3 months. Then, thaw in the fridge the day before eating.
- Meal prep tip: Double the pesto meatball recipe and freeze half for later.
More Pesto Recipes You’ll Love
If your garden is overflowing with basil, try one of these healthy pesto recipes for an easy summer dinner.