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basil pesto chicken meatballs in frying pan with basil leaves and blue cheese crumbles

Basil Pesto Chicken Meatballs (Keto, Low Carb, Healthy)

This is a healthy basil pesto chicken meatballs recipe that is not only easy but creamy and delicious. Perfect for keto diet recipes with a high fat cream sauce featuring bits of blue cheese. A chicken meatballs recipe that fits your macros and taste buds!
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Servings 4 servings


  • 1 pound ground chicken
  • 1 teaspoon Salt
  • 1 teaspoon course black pepper
  • 1 scoop collagen powder
  • 1/2 cup basil pesto
  • 3 tablespoon olive oil
  • 3/4 cup chicken bone broth
  • 1/2 cup Heavy cream
  • 1/4 cup blue cheese crumbles (or sub for parmesan cheese)


  • Place ground chicken in bowl and mix in salt, pepper, collagen powder and basil pesto. Give it a good mix with hangs or spoon
  • Using around a tablespoon amount roll chicken meatballs in hand. you should get around 24. Not too big you want a easy cook and not have them falling apart too much
  • Using olive oil on a medium/ high heat in a frying dish place in rolled meatballs. Brown them a little for color. You have to remove some in order to get all of them browned depending on the size of your pan.
  • After all are browned and you have added back any you had to remove from the pan pour in your chicken bone broth and reduce at least by half
  • Lower heat to simmer. Now pour in your heavy cream and top off with blue cheese crumbles and allow to thicken. Once cream sauce has thicken remove from heat and serve


Reminding of helpful tips

  • Don't roll meatballs too large
  • Set meatballs in a clockwise circle and turn them so. That way they will all brown evenly.
  • Control temperature of pan. If they get too hot the parmesan cheese in the basil pesto will cause them to stick to the pan.
  • Handle them with care. I turned mine using a stainless steel spatula. I knew prongs would be too much.
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