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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.
These Turkey Pesto Meatballs are a fresh, flavorful twist on a classic meatball made with ground turkey, basil pesto and Parmesan cheese. They are juicy, tender and packed with herby flavor, while still feeling lighter than traditional beef meatballs.
We love these for a busy weeknight or to prep when we are meal-prepping for the week ahead. You can even freezer a batch for later! These come together quickly and can be baked, pan-seared, slow-cooked or even air-fried. Serve these with your favorite pasta like this Lemon Pasta, or this Lemon Couscous or zoodles.
You might remember these Mediterranean Turkey Meatballs I shared years ago. They are one of my most popular recipes! I know you guys like turkey meatballs so you are sure to like this pesto version. If you like meatballs you also should try these Beef Kafta Meatballs, Air Fryer Meatballs, or these Maple Dijon Turkey Meatballs.
Why You Will Love Pesto Turkey Meatballs
These are easy meatballs to make and are a great meal! Here is why we love them:
• Packed with Flavor: Forget boring meatballs! These are packed with flavor from the basil pesto and the Parmesan cheese.
• Juicy and Tender: Meatballs are meant to be juicy and tender! The ground turkey stays moist thanks for the eggs, breadcrumbs and the cheese that holds together the flavors of the turkey.
• Easy to Make: These are easy meatballs to make with simple ingredients and minimal prep. They can be frozen for later!
If you like meatball recipes you also might like these Pork Meatballs or these Baked Chicken Meatballs.
Recipe Ingredients
You will love this easy recipe and the simple ingredients it uses. It is one of my favorite recipes!
- turkey: ground turkey is a nice lean-protein that helps to keep the meatballs light, but flavorful and moist.
- pesto: you can use your favorite store-bought pesto or you can use a homemade pesto. Pesto mixes together basil, Parmesan cheese, garlic and olive oil to create a delicious sauce.
- breadcrumbs: panko breadcrumbs work nicely to help bind together the meatballs. You also can use regular breadcrumbs.
- cheese: freshly grated Parmesan cheese adds salty, nutty depth to the meatballs along with helping to bind everything.
- egg: the egg acts as a binder to hold everything together.
Recipe Modifications
- protein: swap the ground turkey for ground chicken, beef, pork or a plant based protein.
- flavor: add flavor by adding in crushed red pepper flakes, lemon zest, fresh herbs or additional spices like oregano or an Italian seasoning.
- dietary-friendly options: make these meatballs gluten-free with gluten-free panko breadcrumbs, or make them dairy-free with a dairy-free pesto.
- cooking methods: you can cook these by baking them, slow cooking them, pan frying or making them in the air fryer.
How to Make Pesto Turkey Meatballs
Step 1: Mix Meatballs Ingredients: 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. Combine turkey ingredients just until they come together – don’t over-mix.
Step 2: Create Meatballs: Roll into meatballs using a heaping tablespoon of mixture for each.
Step 3: Brown Meatballs: Heat a little olive oil in a large pan over medium-high heat. Brown the meatballs in batches, turning them until they’re lightly golden on all sides. It should take about 2-3 minutes. They don’t need to cook through at this point – you are just searing the outside.
Step 4: Cook Meatballs in Oven: Transfer the meatballs to the prepared sheet pan. Bake for 12-15 minutes, until cooked through and the internal temperature reaches 165°F (74°C). Serve the meatballs with extra pesto, Parmesan cheese served over spaghetti.
My Pro Tips
Recipe Tips
- don’t overmix: gently mix the ingredients until just combined so they stay tender.
- use cold ingredients: use cold turkey and eggs to help the meatballs hold shape.
- grate your own cheese: freshly grate your Parmesan cheese because it will be more flavorful than store-bought pre-shredded cheese.
- wet your hands: lightly dampen your hands to prevent the mixture from sticking while you roll them.
- brown: sear the meatballs to add flavor and richness.
- let them rest: by letting them rest you will help the juices redistribute and keep them most.
What to Serve with Turkey Pesto Meatballs
- Mediterranean style: serve with a lemon orzo, Mediterranean roasted vegetables or an Easy Lebanese Salad.
- pasta night: serve these meatballs over spaghetti, penni or even zucchini noodles
- appetizer: serve these as an appetizer alongside marinara sauce or pesto sauce for dipping. Add a toothpick to eat one for easy serving.
- salad: add a salad alongside these pesto meatballs. Try my Lemon Arugula Salad Recipe with Parmesan Cheese, Kale Salad with Lemon Dressing or this Greek Village Salad.
Storage and Freezer Instructions
- 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.
More Meatballs Recipes
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Pesto Turkey Meatballs
Ingredients
- 1 pound ground turkey
- 1/4 cup basil pesto
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg
- 1 clove garlic minced
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1-2 teaspoons olive oil, for browning
- Additional pesto, for tossing
- Grated Parmesan cheese, for garnish
Instructions
- 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.
- Combine the ingredients just until they come together – don’t over mix.
- Roll into meatballs using a heaping tablespoon of mixture for each. Heat a little olive oil in a large pan over medium-high heat.
- Brown the meatballs in batches, turning them until they’re lightly golden on all sides. It should take about 2-3 minutes.
- They don’t need to cook through at this point – you are just searing the outside.
- 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).
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
