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There’s something truly special about flavors that evoke childhood memories, especially when they come from cherished family recipes. These turkey pesto meatballs are a delicious tribute to my grandmother’s iconic pesto, reimagined and lightened up to inspire this flavorful creation. For those busy weeknights, you can easily use store-bought pesto if time is short, but I highly recommend trying the homemade version for an extra burst of flavor and love.
Each pesto meatball bursts with the vibrant taste of fresh basil, savory sun-dried tomatoes, and the rich essence of homemade pesto. Perfect for weeknight dinners or as a crowd-pleasing appetizer, these meatballs are not just a meal; they are a celebration of family traditions and the joy of cooking with love. Now, I invite you to make these flavorful meatballs a part of your family’s recipes, creating new memories around the dinner table that you’ll cherish for years to come!
Table of Contents
Why You Will Love These Turkey Pesto Meatballs
- These meatballs are incredibly flavorful!
- They are a healthy, lightened-up option.
- These meatballs are easy to make and come together quickly.
- The juicy, lean ground turkey perfectly complements the vibrant, basil pesto.
- They’re packed with protein and low in fat!
- You can serve these pesto meatballs in so many ways.
What Are Pesto Meatballs?
These pesto meatballs are delicious turkey meatballs with pesto! Sun-dried tomatoes and Italian herbs add even more flavor to the meatballs. These meatballs are tender, juicy, and bursting with savory goodness, making them a perfect addition to any meal, whether served over pasta, in a sandwich, or on their own!
Ingredients Needed
- Ground Turkey: Use ground turkey breast as the base of these meatballs.
- Pesto: Use our incredible homemade pesto recipe or your favorite store-bought pesto.
- Breadcrumbs: Panko breadcrumbs bind these meatballs.
- Sun-Dried Tomatoes: The sun-dried tomatoes add a delicious burst of tangy sweetness that complements the savory pesto.
- Egg: You will need one egg to help bind the meatballs.
- Italian Herbs: Italian herbs add incredible flavor to these pesto meatballs.
- Garlic Powder: Add garlic powder for flavor.
- Salt and Pepper: Add salt and pepper to these meatballs.
What Pesto To Use
We love to use our homemade pesto in this recipe. It adds incredible flavor to the turkey meatballs and is easy to make. Plus, it’s lightened up! To make it, blend basil, toasted pine nuts or walnuts, olive oil, lemon juice, garlic, Parmesan cheese, water, and salt until smooth. For detailed instructions, check out our full pesto recipe! If you don’t want to make homemade pesto or want to save time, use your favorite store-bought pesto.
How To Make Turkey Pesto Meatballs
Step 1: Make our homemade pesto or use store-bought pesto.
Step 2: Place the sun-dried tomatoes in a small bowl and pour hot water over them. Let them sit for about 5-10 minutes until they soften. Then, drain and finely chop the softened sun-dried tomatoes.
Step 3: In a large bowl, combine the ground turkey, 1/2 cup of pesto, breadcrumbs, egg, sun-dried tomatoes, Italian herbs, garlic powder, salt, and pepper.
Gently mix with your hands or a spoon until combined.
Step 4: Form the meatballs and evenly space them on a baking sheet lined with parchment paper.
Step 5: Bake the meatballs at 400°F for 18-20 minutes, or until they have reached an internal temperature of 165°F. Then, let the meatballs slightly cool, serve them, and enjoy!
What To Serve With Pesto Meatballs
There are so many delicious ways to serve these pesto meatballs!
- Pasta & Marinara: Pair these meatballs with whole-wheat pasta or your pasta of choice and marinara sauce for a classic, balanced meal.
- Over Pasta: Serve pesto meatballs on top of spaghetti, linguine, or your favorite pasta with extra pesto sauce. Add a sprinkle of Parmesan cheese for extra flavor.
- Zucchini Noodles: Serve these meatballs over zucchini noodles tossed with extra basil pesto for a light, low-carb meal. Then, garnish with fresh basil and a sprinkle of Parmesan cheese.
- Appetizer: Serve these pesto meatballs as an appetizer with dipping sauces such as marinara or additional pesto. Use a smaller cookie scoop to form smaller meatballs if you will be serving them as an appetizer. Also, slightly reduce the cooking time, but ensure they are fully cooked before serving.
- On a Sub Roll: Make a pesto meatball sub with a toasted hoagie roll, a spread of pesto, and a bit of melted mozzarella or provolone cheese.
- On a Salad: Serve pesto meatballs over a fresh salad with mixed greens, cherry tomatoes, and a drizzle of balsamic glaze for a lighter meal.
- Cauliflower Rice: Serve them over cooked cauliflower rice, spaghetti squash, or quinoa for a high-protein, low-carb option. You can drizzle with additional pesto for even more flavor.
- Pita Wraps: Wrap the meatballs in pita bread with shredded lettuce, cucumber slices, and a dollop of Greek yogurt for a healthy and flavorful meal.
Expert Tips
- Soften The Sun-Dried Tomatoes: Softening the sun-dried tomatoes in hot water prevents them from being too chewy and adds a burst of intense flavor and richness to the meatballs.
- Don’t Over-Mix: Gently combine the ingredients to avoid overworking the turkey, which can make the meatballs dense. Mix until just combined for tender, juicy meatballs.
- Shape Evenly: Make sure the meatballs are uniform in size to ensure even cooking. We like to use a large ice cream scoop to ensure the meatballs are consistent in size.
Storage Instructions
Allow these turkey pesto meatballs to cool completely. Then, store them in an airtight container in the refrigerator for 3-4 days.
Reheat them in the microwave for 1-2 minutes, or in the oven at 350°F for 10-12 minutes, or until warmed through.
You can also freeze these meatballs in a freezer-safe container for 1-2 months! Increase the reheating time if reheating them from frozen.
Variations
- Use Ground Chicken: If you prefer, you can swap the ground turkey for ground chicken. Ground chicken will give you a lighter meatball with a slightly different flavor. Make sure to follow the same cooking instructions, ensuring the internal temperature reaches 165°F.
- Sun-Dried Tomatoes In Oil: You can also use sun-dried tomatoes packed in oil instead of dry ones. If you choose this option, drain the oil before finely chopping the tomatoes. The oil-packed tomatoes will add a richer, more intense flavor and a softer texture.
- Gluten-Free Breadcrumb Options: For a gluten-free option, substitute panko breadcrumbs with 1/2 cup of gluten-free panko breadcrumbs, your favorite gluten-free breadcrumbs, almond flour, or certified gluten-free oat flour.
- Other Breadcrumb Options: We love using panko breadcrumbs in this recipe. If you don’t have panko, you can use regular non-seasoned breadcrumbs.
- Spicy Meatballs: Add 1/2 teaspoon of crushed red pepper flakes or 1 tablespoon of seeded chopped jalapeño to the meatball mixture for a kick of heat. You could also use a spicy pesto or serve these meatballs with a spicy marinara sauce.
Frequently Asked Questions
Can I Make These Meatballs Gluten-Free?
Yes, you can make these pesto meatballs gluten-free. Substitute the panko breadcrumbs for gluten-free breadcrumbs. Or, opt for almond flour or certified gluten-free oat flour as a replacement for breadcrumbs.
How Long Do Pesto Meatballs Last?
These turkey pesto meatballs will last up to four days when stored in an airtight container in the fridge. Or, you can freeze them for longer storage.
Can I Freeze Turkey Pesto Meatballs?
Yes, you can freeze these turkey pesto meatballs! Once cooked, let them completely cool. Then, store them in freezer-safe containers, such as stasher bags, and freeze them for 1-2 months.
More Recipes To Try Next!
- Homemade Pesto Sauce
- Italian Turkey Meatballs
- Turkey Stuffing Meatballs
- Gluten-Free Italian Turkey Meatloaf
- Ground Turkey Enchilada Skillet
- Crockpot Marry Me Chicken
- Crispy Baked Eggplant Parmesan
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
TURKEY PESTO MEATBALLS
Ingredients
For The Meatballs
- 20 ounces ground turkey breast
- 1/2 cup basil pesto (homemade or store-bought)
- 1/2 cup panko breadcrumbs
- 1/4 cup sun-dried tomatoes (not in oil), finely chopped
- 1 large egg
- 1 teaspoon Italian herbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For The Homemade Pesto
- 1 large bunch of basil (about 4 ounces)
- 2 tablespoons toasted pine nuts or walnuts
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 large garlic clove, crushed
- 1/3 cup grated Parmesan cheese, Pecorino Romano, or a blend of both
- 3 tablespoons cold water
- 1/4 teaspoon salt
Instructions
- To make our homemade pesto blend basil, toasted pine nuts, olive oil, lemon juice, garlic, Parmesan cheese, water, and salt until smooth. For detailed instructions, check out our full pesto recipe.
- Place the sun-dried tomatoes in a small bowl and pour hot water over them. Let them sit for about 5-10 minutes until they soften. Then, drain and finely chop the softened sun-dried tomatoes.
- In a large bowl, combine the ground turkey, 1/2 cup of pesto, breadcrumbs, egg, sun-dried tomatoes, Italian herbs, garlic powder, salt, and pepper. Gently mix with your hands or a spoon until just combined.
- Scoop out portions of the meatball mixture (about 1-1.5 inches in diameter) and roll into meatballs. Using an ice cream scoop makes forming the meatballs quick and ensures they are all the same size. Once formed, evenly space the meatballs on a baking sheet lined with parchment paper.
- Bake the meatballs at 400°F for 18-20 minutes, or until cooked through and lightly browned. Ensure the meatballs have reached an internal temperature of 165°F. Then, let the meatballs slightly cool, serve them, and enjoy!
Video
Notes
- Storage: Store leftover meatballs in an airtight container in the refrigerator for 3-4 days. Or, you can freeze these meatballs in a freezer-safe container for 1-2 months.
- Ground Chicken: If you prefer, you can swap the ground turkey for ground chicken.
- Gluten-Free Option: Substitute panko breadcrumbs with 1/2 cup of gluten-free panko breadcrumbs, your favorite gluten-free breadcrumbs, almond flour, or certified gluten-free oat flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe! It was easy to make and is jam packed with flavor! First bite elicited an instant Mmmmmm!
Hi Emily, yay, I’m so happy you loved the turkey pesto meatballs! That “Mmmmmm” after the first bite is the best compliment ever! We’re so happy to hear you enjoyed them!