Pesto Baked Turkey Meatballs (Print Version)
Baked turkey meatballs blended with basil pesto, Parmesan and garlic — a quick, wholesome Italian-American main.
# What You'll Need:
→ Meatballs
01 - 1 lb ground turkey
02 - 1/3 cup basil pesto, store-bought or homemade
03 - 1/2 cup Parmesan cheese, finely grated
04 - 1/2 cup breadcrumbs (use gluten-free breadcrumbs if needed)
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 1/4 cup onion, finely grated
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper
→ Baking
10 - 1 tablespoon olive oil, for drizzling
→ Serving
11 - Extra basil pesto
12 - Fresh basil leaves
13 - Grated Parmesan cheese
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with olive oil.
02 - In a large mixing bowl, combine ground turkey, basil pesto, grated Parmesan, breadcrumbs, egg, minced garlic, grated onion, kosher salt, and black pepper. Mix gently just until incorporated; over-mixing will produce dense, tough meatballs.
03 - Using damp hands or a portion scoop, shape the mixture into 16 to 18 evenly sized meatballs and arrange on the prepared baking sheet, spacing them about 1 inch apart.
04 - Lightly drizzle or brush the tops of each meatball with olive oil to promote even browning and a golden crust.
05 - Bake for 18 to 20 minutes until the meatballs are cooked through to an internal temperature of 165°F and lightly browned on the outside.
06 - Transfer to a serving platter and garnish with additional pesto, fresh basil leaves, and a sprinkle of grated Parmesan. Serve warm over zucchini noodles, pasta, or alongside a green salad.
# Expert Tips:
01 -
- Turkey can be bland on its own but the pesto locks in moisture and gives every bite a concentrated hit of basil and garlic.
- Cleanup is almost nonexistent since everything bakes on one sheet pan.
02 -
- Turkey meatballs dry out fast so check them at the 18 minute mark rather than guessing by sight alone.
- Grating the onion instead of chopping it was a trick I picked up from accidentally using the wrong side of the grater and it changed everything about the texture.
03 -
- Use a cookie scoop to portion the meatballs so they are all the same size and cook evenly without any guesswork.
- Double the batch and freeze half on a sheet pan before transferring to a freezer bag for an almost instant dinner on busy nights.