These Chicken Meatballs with Lemony Pesto White Bean Puree are a high-protein, high-fiber dinner for one made with ground chicken and creamy white bean puree blended with lemony fresh basil pesto.
Pesto Chicken Meatballs
I’m always looking for ways to add more fiber to my meals, and this creamy white bean puree is one of my favorite secrets. A mixture of fresh basil pesto and lemon makes a smooth sauce that even bean lovers can enjoy. In fact, my friend’s kid loves these meatballs! For an extra boost of fiber, mix some of the mashed beans into the ground chicken meatballs instead of breadcrumbs to help them stay tender, moist, and naturally gluten-free. Everything is cooked together in one skillet for an easy, high-protein, high-fiber dinner perfect for busy weeknights.
Why This Pesto Chicken Meatballs Recipe Works
Canned white beans are a versatile ingredient rich in fiber. I use it in meatballs instead of breadcrumbs or eggs and mix it with pesto so there’s no need for olive oil.
- Multipurpose Ingredients: The beans act 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 you’re mixing the beans and pesto, you don’t need the main ingredient, olive oil.
- Gluten Free: This pesto meatball recipe skips the bread crumbs and uses crushed cannellini beans instead.
materials needed
Because I use beans and pesto multiple times, the ingredient list is fairly short. See recipe card below for exact measurements.
- Low Sodium Cannellini Beans: When draining the beans, be sure to keep the water! You will need this to make bean puree.
- Chicken 93% For lean protein
- Meatball Seasoning: Onion powder, kosher salt
- fresh basil This is the basis of pesto.
- garlic for flavor
- grated parmesan cheese It adds richness and saltiness.
- Lemon peel and juice: The acidity brightens the pesto while balancing the garlic and Parmesan.
Recipe Pesto Chicken Meatballs
To prevent the meatballs from becoming dry or too dense, do not overmix or overcook the meat. See recipe card below for printable instructions.
- Pesto: Combine basil, garlic, Parmesan cheese, lemon zest and juice in a blender or mini food processor.
- meatball: Mash ⅓ cup of beans and mix with ground chicken, onion powder, salt, and 2 tablespoons pesto. Form the mixture into 12 balls.
- Soybean puree: Place the remaining beans in a blender and puree until smooth. If it is too thick, add bean water 1 tablespoon at a time until you reach a thinner consistency.
- Cooking Meatballs Place in a skillet over medium heat and cook until golden on all sides. If you’re not sure if it’s ready, cut it in half and make sure the center isn’t pink. Take it out of the pan and wipe it clean.
- Make the sauce: Over low heat, add the white bean pesto and ¼ cup of the bean liquid to the pan. Add a little water if necessary. Return the meatballs to the pan and simmer for a few minutes until the sauce thickens. Taste and add more salt if needed.
customize it
- bean: Substitute with Great Northern or Navy Beans.
- meat: Use dry ground turkey.
- Hub: Make pesto with half basil and half parsley, chives, or arugula.
produce: Meatballs, generous 1 cup of sauce
Serving Size: 3 Meatballs, generous 1 cup of sauce
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In a medium bowl, mash 1/3 cup of drained beans with the back of a fork. Reserve the rest for later.
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Add chicken, onion powder, and salt to the bowl containing the mashed beans and mix.
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In a high speed blender, combine basil, garlic, Parmesan cheese, lemon zest and juice.
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Add 2 tablespoons of pesto to the minced chicken and mix. Form chicken into 12 balls, about 3 tablespoons each.
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Place the remaining beans in a blender and blend until very smooth. If necessary, add reserved soybean liquid by the tablespoon.
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Spray a large, high-walled skillet with oil. Cook the meatballs over medium heat until cooked through and golden on each side, about 10 minutes. Remove from pan and set aside. Wipe the pan clean with a damp paper towel.
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Reduce heat to low and stir reserved white bean pesto into same pan with ¼ cup bean broth*. Add a few tablespoons of water if necessary. Add the meatballs and simmer until the sauce thickens, about 2 to 3 minutes.
Final step:
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It goes well with pasta, crusty bread, hearty salads or stewed vegetables like kale.
clothing material: 3 Meatballs, generous 1 cup of sauce, calorie: 417 calorie, carbohydrate: 38 g, protein: 39 g, province: 13 g, Saturated Fat: 5 g, Cholesterol: 103.5 mg, sodium: 754 mg, fiber: 9 g, sugar: 1 g
save
- Refrigerated storage For up to 4 days.
- Reheat: Reheat meals in the microwave or on the stove over medium heat until warm.
- hang tightly It can be stored in an airtight container for up to 3 months. Then thaw it in the refrigerator the day before you want to eat it.
- Meal Preparation Tips: Double the pesto meatball recipe and freeze half for later use.
More pesto recipes you’ll love
If you have a garden full of basil, try one of these: Healthy Pesto Recipes For an easy summer dinner.
