These Chicken Meatballs with Lemony Pesto White Bean Puree are a high-protein, high-fiber, one-skillet dinner made with lean ground chicken and a silky white bean puree brightened with lemon and fresh basil pesto. The recipe stretches ingredients by using cannellini beans both in the meatballs and blended into a creamy sauce, delivering extra fiber and moisture without breadcrumbs.
Pesto Chicken Meatballs
This dish combines lean protein and fiber for a satisfying, weeknight-friendly meal. A portion of the drained cannellini beans is mashed and mixed into the ground chicken to act as a binder and keep the meatballs tender; the remainder is blended with basil, garlic, Parmesan, and lemon to form a light, oil-free pesto puree that doubles as a sauce. Cooking everything in one skillet simplifies cleanup and makes the meal ideal for busy evenings.
Why This Pesto Chicken Meatball Recipe Works
Canned white beans are an economical, versatile source of fiber and protein. In this recipe they serve multiple purposes: part are mashed into the meatballs as a gluten-free binder, and the rest are pureed with herbs and lemon to make a creamy, flavorful sauce. Blending the beans into the pesto eliminates the need for extra oil, keeping the pesto lighter without sacrificing richness from the Parmesan.
- Multipurpose ingredients: Beans act as both binder and sauce base, while the pesto keeps meatballs moist and adds fresh flavor.
- Lighter pesto: Blending beans with the pesto removes the need for additional olive oil.
- Gluten-free: Breadcrumbs are replaced with mashed cannellini beans for a naturally gluten-free meatball.
Ingredients You’ll Need
The ingredient list is short because the beans and pesto are used in both the meatballs and the sauce. Measurements are listed in the recipe section below.
- Low-sodium cannellini beans (15-ounce can): Drain and reserve the liquid for thinning the puree.
- 93% lean ground chicken (1 lb): A lean protein that keeps the meatballs light.
- Onion powder and kosher salt: Simple seasoning for the meatballs.
- Fresh basil (about 1 cup): The foundation of the pesto.
- Garlic (2 cloves): For pungent, savory depth.
- Grated Parmesan (½ cup): Adds richness and saltiness to the pesto and sauce.
- Lemon (zest and juice): Brightens the pesto and balances the garlic and cheese.
How to Make Pesto Chicken Meatballs
To keep the meatballs tender and not overly dense, mix the ingredients gently and cook over medium-low heat until golden and cooked through. The steps below summarize the process; full quantities are in the recipe card in the next section.
- Make the pesto: Blend basil, garlic, grated Parmesan, lemon zest, and lemon juice until smooth.
- Prepare the meatball mixture: Mash 1/3 cup of the drained beans with a fork. Mix the mashed beans with the ground chicken, onion powder, kosher salt, and 2 tablespoons of the pesto. Shape into 12 evenly sized meatballs (about 3 tablespoons each).
- Puree the beans: Add the remaining drained beans to the blender and process until very smooth. Thin with the reserved bean liquid, a tablespoon at a time, until you reach a silky, saucy consistency.
- Cook the meatballs: Spray a large, high-sided skillet with oil and cook the meatballs over medium-low heat, turning to brown all sides until cooked through (about 10 minutes). Remove the meatballs and wipe the pan clean.
- Finish the sauce: Reduce heat to low, return the bean pesto to the pan with about 1/4 cup of the reserved bean liquid (and a splash of water if needed). Add the meatballs and simmer 2–3 minutes until the sauce slightly thickens. Taste and adjust salt if needed.
Recipe
Yield: 4 servings. Prep: 20 mins. Cook: 15 mins. Total: 35 mins.
Serving: About 3 meatballs and 1/2 cup sauce per person.
Ingredients
- 1 (15-ounce) can low-sodium cannellini beans, drain and reserve liquid
- 1 lb 93% lean ground chicken
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/2 cup grated Parmesan
- 1 lemon, zest and juice
Instructions
- In a medium bowl, mash 1/3 cup of the drained beans with the back of a fork and reserve the rest of the beans and their liquid.
- Add the mashed beans to the ground chicken with the onion powder and salt; gently mix to combine.
- In a blender or mini food processor, blend basil, garlic, Parmesan, lemon zest, and lemon juice until smooth to make the pesto.
- Stir two tablespoons of the pesto into the chicken mixture, then shape into 12 meatballs (about 3 tablespoons each).
- Add the remaining beans to the blender and puree until very smooth, thinning with reserved bean liquid one tablespoon at a time as needed.
- Spray a large, high-sided skillet and cook the meatballs over medium-low heat until golden on all sides and cooked through, about 10 minutes. Remove meatballs and wipe the pan clean.
- Reduce heat to low, add the white bean pesto and about 1/4 cup reserved bean liquid to the pan, stirring and adding a little water if needed. Return the meatballs and simmer 2–3 minutes until the sauce thickens. Adjust seasoning to taste.
Notes
- If using no-salt beans, add a pinch of salt to the sauce as Parmesan contributes saltiness.
- Pairs well with pasta, crusty bread, a hearty salad, or braised greens such as kale.
Customize It
- Beans: Substitute Great Northern or navy beans if you prefer.
- Meat: Swap in lean ground turkey for a slightly different flavor and similar texture.
- Herbs: Use half basil and half parsley, chives, or arugula in the pesto for a different herbal profile.
Storage
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheating: Warm in the microwave or reheat gently on the stove over medium-low heat until warmed through.
- Freeze: Freeze in an airtight container for up to 3 months; thaw overnight in the refrigerator before reheating.
- Meal prep tip: Double the recipe and freeze half for a quick future meal.
Nutrition Highlights
Per serving (approximately): 417 calories, 39 g protein, 38 g carbohydrates, 13 g fat, and 9 g fiber. This balance of protein and fiber helps keep the meal satisfying and nutritionally balanced.
Serving Suggestions
Serve these pesto chicken meatballs over your choice of pasta, alongside crusty bread, with a hearty green salad, or with roasted or steamed vegetables for a complete meal. For a lighter plate, pair with a big green salad topped with a squeeze of lemon.
More Pesto Recipes You’ll Love
If you have extra basil, try other pesto-forward dishes such as pesto salmon, a classic basil pesto recipe for tossing with pasta, baked pesto chicken breast, or grilled pesto shrimp skewers—simple ways to use fresh herbs for quick, flavorful dinners.