Preheat your oven to 375°F (190°C), or 170° for a fan oven. This ensures the meatballs cook evenly and develop a lovely golden color.
In a large oven-proof pan, add a tablespoon of olive oil and set it aside. This will help prevent the meatballs from sticking.
In a large mixing bowl, combine ground chicken, breadcrumbs or almond flour, basil pesto, garlic powder, kosher salt, and black pepper. I prefer to use my hands for this task, and you might want to wear gloves. However, a spatula works just fine if you prefer. It's crucial to mix gently, ensuring everything is just combined without overmixing, which could lead to tough meatballs.
Using a medium cookie scoop, portion out the mixture and shape it into meatballs, approximately 1.5 tablespoons each. Place them on the prepared pan, leaving space between each.
Bake the meatballs in the preheated oven for 15 to 20 minutes. They should be golden brown and cooked through. You can place them under the broiler for a couple of minutes at the end if you want a crispy exterior. Ensure to check that the internal temperature reaches 165°F (74°C) using a kitchen thermometer.
Remove the meatballs from the oven and let them rest for a few minutes before serving. This resting period allows the juices to redistribute, making them more tender and flavorful.
Serve your Chicken Pesto Meatballs over pasta, rice, or salad. They are incredibly versatile, and you can enjoy them in various ways. I love pairing them with a fresh green salad or creamy mashed potatoes to soak up the delightful flavors!
