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Keto Pesto Chicken Meatballs - Juicy, Fresh, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground chicken (preferably not ultra-lean; 93% works well)
  • 1/3 cup basil pesto (store-bought or homemade, sugar-free if possible)
  • 1/3 cup finely grated Parmesan cheese
  • 1/4 cup almond flour
  • 1 large egg
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (adjust to taste, especially if pesto is salty)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional for gentle heat)
  • 2 tablespoons chopped fresh basil or parsley (optional, for extra freshness)
  • 1–2 tablespoons olive oil (for greasing the pan)
  • Lemon wedges, for serving (optional but recommended)

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment and lightly brush or spray with olive oil to prevent sticking.
  2. Mix gently: In a large bowl, add ground chicken, pesto, Parmesan, almond flour, egg, garlic, onion powder, salt, pepper, red pepper flakes, and herbs if using. Use a fork or your hands to mix until just combined. Do not overmix or the meatballs can turn dense.
  3. Form meatballs: Scoop about 2 tablespoons per meatball (a small cookie scoop helps) and roll gently. You should get around 18–22 meatballs. Place them evenly on the prepared sheet.
  4. Bake: Bake for 14–18 minutes, until the centers reach 165°F (74°C). If you want a touch of browning, switch to broil for 1–2 minutes at the end, watching closely.
  5. Rest and finish: Let the meatballs rest for 3–4 minutes to reabsorb juices. Squeeze a little fresh lemon over the top and sprinkle with extra Parmesan or basil if you like.
  6. Serve: Pair with zucchini noodles tossed in a spoonful of warmed pesto, or serve over garlicky sautéed spinach, cauliflower rice, or a simple arugula salad.