Turkey Pesto Meatballs – Ground turkey, pesto, and Parmesan, make delicious meatballs. Use these for spaghetti and meatballs, meatball subs, or a pizza topping.
Update September 2019 // Almost 10 years later and I still make these all the time. They are a staple in the Hester House. I haven’t changed the recipe at all, just updated some of the photos and made a video. I hope that these are added to the rotation at your house too.
Last night a miracle occurred at our house. Every single person in my house ate the same exact thing for dinner. No one complained. No one whined. No dishes were strewn by an unruly toddler. It was the best night EVER!
These turkey pesto meatballs are a staple meal in our house. William requests these turkey meatballs every few days, we eat them a lot. They are really easy to make, relatively healthy and they make a ton, so you get two dinners for the price of one!
I sometimes make my own sauce which I will also include the recipe for but have used a bottled sauce in a pinch. We usually eat one batch over spaghetti and use the other half for meatballs sandwiches. I use turkey breast but have also used ground chicken and they are delicious as well.
2 pounds ground turkey breast
1 1/2 cups bread crumbs
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup pesto sauce (store-bought or homemade)
1/3 cup grated Parmesan cheese
2 eggs whites
Mix everything in a bowl and combine well. Roll mixtures into balls. I use an ice cream scoop to make them all the same size. I put them on a cooling rack on top of a foil-lined cookie sheet sprayed with a little cooking spray.
Bake the meatballs at 375 degrees for about 20-25 minutes.
In the meantime, I start on the sauce.
Turkey Pesto Meatballs:
2 onions diced
2 carrots chopped
2 Tablespoons tomato paste
2 garlic cloves minced
2 (28-ounce) cans of crushed tomatoes (I use San Marzano tomatoes)
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
Saute the onions and carrots until tender, about 10 minutes over medium heat.
Add the tomato paste, bay leaves, garlic, salt, and pepper. Cook for 1-2 minutes.
Add the tomatoes and let simmer over low heat for about an hour. The sauce should thicken a bit.
Add the meatballs back in to heat through and serve.
Making Turkey Pesto Meatballs
- I never make a single batch, I always double the recipe and freeze half for another meal.
- I don’t always make my own sauce. If I’m being really honest, I’m a jarred-sauce-kind-of-girl these days.
- These are really delicious with pesto sauce and pasta. No need to just use red sauce.
- These are delicious on pasta (obviously). But also in a meatball sub, as a pizza topping (I cut them in half), or straight up on a plate.
- I use ground turkey breast, but you can use dark meat turkey or even ground chicken.
These are so good. Make these and share them with your family. Hopefully, they will become a staple in your house too.