Pesto Baked Turkey Meatballs (Printable Version)
Basil pesto and Parmesan turn lean turkey into tender baked meatballs; top with extra pesto or basil.
# What You 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 or minced
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ For Baking
10 - 1 tablespoon extra-virgin olive oil, for greasing and drizzling
→ Optional Serving Suggestions
11 - Extra basil pesto for serving
12 - Fresh basil leaves for garnish
13 - Grated Parmesan for finishing
# How-To:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly coat with olive oil.
02 - In a large mixing bowl, combine the ground turkey, basil pesto, grated Parmesan, breadcrumbs, egg, minced garlic, grated onion, kosher salt, and black pepper. Mix gently with your hands or a fork just until all ingredients are evenly distributed — do not overwork the mixture or the meatballs will become dense.
03 - Using damp hands or a 1½-inch cookie scoop, portion the mixture and roll into 16 to 18 uniform meatballs. Arrange them on the prepared baking sheet, spacing 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 during baking.
05 - Bake on the center rack for 18 to 20 minutes, until the meatballs are lightly browned on the outside and the internal temperature registers 165°F when checked with an instant-read thermometer.
06 - Transfer the meatballs to a serving platter. Garnish with spoonfuls of extra pesto, torn fresh basil leaves, and an additional sprinkle of grated Parmesan if desired. Serve warm.
# Expert Tips:
01 -
- The pesto does most of the heavy lifting so you get incredible flavor with barely any effort.
- Baking instead of pan frying means you can walk away and clean up while they cook.
- They freeze beautifully so you can double the batch and thank yourself later.
02 -
- Overmixing is the fastest way to get dense rubbery meatballs so stop as soon as everything looks combined.
- Wetting your hands before rolling prevents the mixture from sticking and gives you smoother rounder meatballs.
03 -
- If the mixture feels too wet to hold its shape add another tablespoon of breadcrumbs and let it sit for a few minutes.
- A spoonful of mayonnaise mixed into the meat sounds strange but keeps turkey meatballs incredibly moist.