Jkawe

Turkey

Turkey Pesto Meatballs

These Turkey Pesto Meatballs are juicy, flavorful and made with lean ground turkey, basil pesto and Parmesan cheese for an easy, protein packed meal. They come together quickly and can be baked, pan-seared or even air fried making them perfect for a busy weeknight or meal-prep for the week ahead. Serve with pasta, zoodles, in a grain bowl or as an appetizer.

  • Prep15 min
  • Cook15 min
  • Total30 min
  • Makes8 servings
  • Calories146
Turkey Pesto Meatballs

Method

  1. 1

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, mix ground turkey, pesto, breadcrumbs, Parmesan, egg, garlic, salt, and pepper.

  2. 2

    Combine the ingredients just until they come together - don’t over mix.

  3. 3

    Roll into meatballs using a heaping tablespoon of mixture for each. Heat a little olive oil in a large pan over medium-high heat.

  4. 4

    Brown the meatballs in batches, turning them until they’re lightly golden on all sides. It should take about 2-3 minutes.

  5. 5

    They don’t need to cook through at this point - you are just searing the outside.

  6. 6

    Transfer the meatballs to the prepared baking sheet. Bake for 12-15 minutes, until cooked through and the internal temperature reaches 165°F (74°C).

  7. 7

    Serve the meatballs on top of spaghetti tossed with pesto and finish with extra grated Parmesan. Enjoy!

Notes

This recipe makes about 18-20 meatballs. Homemade or store-bought pesto both work well in this recipe. Store-bought pesto varies in saltiness, so taste yours first and adjust the seasoning in the meat mixture if needed. Mix the meatball mixture gently to avoid overworking it. Overmixing can make the meatballs dense. If the meat mixture is too sticky, lightly oil your hands or add an additional tablespoon of panko. Cooked meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, let the cooked meatballs cool completely, then place them in a freezer-safe container or bag. They will keep well for up to 3 months. Reheat refrigerated meatballs in a 350°F (175°C) oven for about 10 minutes or until warmed through. Frozen meatballs can be reheated the same way, adding a few extra minutes, or thawed overnight in the refrigerator before reheating.

Per serving

  • Carbs4 g
  • Protein17 g
  • Fat7 g
  • Fiber0.3 g

Also filed under

Turkey

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