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Grilled Pesto Chicken Meatballs

  • Author: Aubrey Johansen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes


A grilled version of a Sunday favorite!


  • 1 lb ground chicken
  • 1/2 cup almond flour or breadcrumbs
  • 1/3 cup parmesan cheese (grated)
  • 1 egg
  • 3 T Char-Griller Chicken Rub/Seasoning
  • 3 cups tomato puree
  • 1/4 cup fresh basil (chopped)
  • 1 cup water
  • 23 T pesto


  1. Preheat your Char-Griller Grill. I lit my charcoal in the chimney, and released it into the base of my Akorn Jr. I closed the lid and let the grates heat up for 10 minutes- then I brushed them, and sprayed them with avocado oil!
  2. While the charcoal is lighting, prep your meatballs. In a large bowl, combine ground chicken, egg, parmesan, pesto, 2 T of the Char-Griller Chicken Rub, and your almond flour or bread crumbs. Mix until just combine and roll into meatballs. You can make 9 large meatballs, or12 smaller meatballs.
  3. Place the meatballs on the grill, and cook on each side for 3-5 minutes per side until marked. Flip, and do the same. Once you’ve got grill marks on both sides, remove meatballs from the grill and set aside.
  4. Next, In a cast iron skillet, add tomato puree, chopped basil, water, and the remaining Chicken Rub. Combine, and place meatballs in sauce. Place on grill and let simmer for 20 minutes.
  5. Serve Pesto Chicken Meatballs with grilled bread, pasta, or a tossed salad. Enjoy!

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