Bring the flavors of summer to your dinner table with these Sheet Pan Pesto Chicken Meatballs, a simple weeknight dinner featuring juicy pesto meatballs, roasted cherry tomatoes, crispy sourdough, creamy bocconcini, and a balsamic drizzle.
Summer recipes are some of my favorites to create because they let fresh, seasonal ingredients do all the heavy lifting. Inspired by three favorites I look forward to every year, caprese salad, pesto, and panzanella, this Sheet Pan Pesto Chicken Meatball dinner brings all of those flavors together in one easy meal.
As a dietitian, I'm always looking for dinners that don't require hours in the kitchen or leave a big mess after (which is why I always love a good sheet pan meal), and this recipe checks every box. Juicy pesto chicken meatballs are paired alongside sweet roasted cherry tomatoes and crispy sourdough before being finished with creamy bocconcini, fresh basil, and a drizzle of balsamic glaze. Chef's kiss!
Why This Recipe Is Dietitian Approved
- Perfect for summer. Fresh tomatoes, basil, and pesto make this an easy way to enjoy some of the best seasonal produce.
- Minimal prep. The only chopping required is cubing the bread, making this an easy weeknight dinner with very little hands-on time.
- Great for meal prep. The pesto chicken meatballs store well, making leftovers perfect for easy lunches throughout the week.
Sheet Pan Pesto Chicken Meatballs Recipe
Ingredients, Swaps, & Tips
For the Pesto Chicken Meatballs:
Ground chicken. Lean and mild, this is your protein base for the meatballs. Ground turkey or ground veal work great as 1:1 swaps if that's what you have on hand.
Pesto. This does double duty as both flavor and moisture, so you can skip a ton of extra seasoning. Store-bought works perfectly here, or use homemade if you've got it!
Egg. Helps bind everything together so your meatballs hold their shape.
Parmesan cheese. Adds a salty, savory depth and helps keep the meatballs tender. Freshly shredded melts in better than the pre-shredded bagged kind.
Panko breadcrumbs. These lighten up the texture and soak up extra moisture so your meatballs aren't dense. Regular breadcrumbs work too, just start with a little less.
Red pepper flakes. Just a touch of heat to balance out the richness of the pesto. Leave it out if you're serving little ones or prefer things mild.
Salt & pepper. Simple seasoning to round everything out.
For the Caprese Sheet Pan:
Cherry tomatoes. These get jammy and slightly caramelized in the oven, turning into the base of your sauce. No need to chop, just toss them in whole!
Sourdough bread, cubed. This soaks up all the roasted tomato juices and gets crispy on the edges. Any sturdy, day-old bread works if sourdough isn't on hand.
Bocconcini. Patting these dry before adding them is key, otherwise you'll end up with a watery pan. They melt into gorgeous, gooey pockets once baked.
Olive oil. Helps everything roast and crisp up beautifully. Divided so you can coat the tomatoes and bread separately for even cooking.
Basil. Added fresh at the end for that classic caprese flavor and a pop of color. Roughly chop it right before serving so it doesn't wilt or brown.
Balsamic glaze. The finishing drizzle that ties the whole dish together with a sweet, tangy contrast. Store-bought is totally fine, or reduce your own balsamic if you're feeling fancy.
Salt & pepper. Simple seasoning to bring out the flavor of the tomatoes.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat oven to 400F and prepare two large sheet pans.
- In a large mixing bowl, combine ground chicken, pesto, egg, red pepper flakes, parmesan, breadcrumbs, salt and pepper. Mix to combine.
- Divide the mixture into 12 equal sized balls (I used a medium cookie scoop/ about 2 tablespoon per ball). Arrange the meatballs on one of the sheet pans and set aside.
- To the other sheet pan add tomatoes, 1 tablespoon of olive oil and the salt and black pepper. Toss to coat the tomatoes in the oil. Once coated, bake at 400F for 10 minutes.
- While the tomatoes are in the oven, cut the bread into 1 inch cubes. When the 10 minutes are up, increase the oven temperature to 425F and add the bread to the pan with the tomatoes. Place both the meatballs and the tomatoes/bread into the oven and bake for 15 minutes, tossing the tomatoes/ bread once, or until the internal temperature of the meatballs reads 165F and the bread is toasted.
- Once both are done, remove from the oven. Allow the tomatoes to cool slightly, before adding the bocconcini to the pan, and sprinkling with fresh basil. Add a drizzle of balsamic glaze and you are ready to serve. (You can also add the meatballs to the sheet pan for serving if desired).
- Serve over a bed of arugula with an additional drizzle of balsamic glaze for a light and refreshing summer meal.
Substitutions
Gluten Free
Use your favorite gluten-free bread, choosing a hearty loaf that's less likely to become soggy. You can also skip the bread altogether and serve the meatballs over quinoa for a naturally gluten-free meal.
Nut Free
Most store-bought pesto contains pine nuts. To make this recipe nut-free, use a homemade nut-free pesto or a store-bought nut-free pesto if available.
Equipment
Storage
These sheet pan pesto chicken meatballs can be stored in an airtight container in the refrigerator for 3 to 4 days. Keep in mind that the bread will soften as it sits in the roasted tomato juices. If you're making this recipe for meal prep, I recommend omitting the bread and serving the meatballs with freshly toasted bread when you're ready to eat.
The pesto chicken meatballs also freeze well, making them perfect for batch cooking. I don't recommend freezing the tomatoes, as their texture changes once thawed.
Top Tips for Success
Use a crusty and hearty bread for the best results. A heartier bread such as sourdough or a multigrain loaf will be less likely to get soggy and will result in a crispier toast!
Frequently Asked Questions
Yes! Ground turkey works as a 1:1 substitute for ground chicken in this recipe. The meatballs will still be tender and flavorful thanks to the pesto.
Yes, if you have a large enough sheet pan! Just make sure you don't overcrowd the pan, as this can prevent the tomatoes from roasting properly and the bread from crisping.
More Staple Sheet Pan Dinners From a Dietitian
If you liked these pesto chicken meatballs, try these recipes next:
- Street Corn Chicken and Rice Bowls
- Lemon Dill Salmon and Asparagus
- Buffalo Chicken and Sweet Potato Bowls
- Beef and Broccoli
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these pesto chicken meatballs, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Sheet Pan Pesto Chicken Meatballs
Ingredients
Pesto Chicken Meatballs:
- 1 lb ground chicken
- ½ cup pesto
- 1 egg
- ¼ teaspoon red pepper flakes
- ¼ cup shredded parmesan cheese
- ½ cup panko breadcrumbs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Caprese sheet pan:
- 4 cups cherry tomatoes
- 2 tablespoon olive oil, divided
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups sourdough bread, cubed
- 2 cups mini bocconcini balls (patted dry)
- 15-20 basil leaves, roughly chopped
- Balsamic glaze (for drizzling)
Instructions
- Preheat oven to 400F and prepare two large sheet pans.
- In a large mixing bowl, combine ground chicken, pesto, egg, red pepper flakes, parmesan, breadcrumbs, salt and pepper. Mix to combine.
- Divide the mixture into 12 equal sized balls (I used a medium cookie scoop/ about 2 tablespoon per ball). Arrange the meatballs on one of the sheet pans and set aside.
- Roast the tomatoes- to the other sheet pan add tomatoes, 1 tablespoon of olive oil and the salt and black pepper. Toss to coat the tomatoes in the oil. Once coated, bake at 400F for 10 minutes.
- While the tomatoes are in the oven, cut the bread into 1 inch cubes. When the 10 minutes are up, increase the oven temperature to 425F and add the bread to the pan with the tomatoes. Place both the meatballs and the tomatoes/ bread into the oven and bake for 15 minutes, tossing the tomatoes/ bread once, or until the internal temperature of the meatballs reads 165F and the bread is toasted.
- Once both are done, remove from the oven. Allow the tomatoes to cool slightly, before adding the bocconcini to the pan, and sprinkling with fresh basil. Add a drizzle of balsamic glaze and you are ready to serve. (You can also add the meatballs to the sheet pan for serving if desired).
- I recommend serving over a bed of arugula with an additional drizzle of balsamic glaze for a light and refreshing summer meal.
Notes
- If you have a sheet pan large enough to bake the tomatoes, bread and meatballs together without overcrowding the pan- that is an amazing option for a minimal clean up meal however i have found most standard sized sheet pans tend to be slightly too small!
- The bread can be omitted if you are looking for a lighter option, though I do recommend pairing with a grain such as couscous, quinoa or orzo for a satisfying and balanced meal.
Nicole Addison says
The perfect summer dinner!! I hope you enjoy!