These Turkey Pesto Meatballs are lean, moist and full of flavor. Add any flavor pesto to this turkey meatballs recipe and you’ll have an amazing Italian dish that’s great with zucchini noodles or pasta.
Meatballs are a beautiful thing. My mom used to make ketchup/brown sugar meatballs for us all the time and I would turn up my nose at the thought of eating round chunks of ground beef, but I’ve since come to my senses and warmed up to the beauty of the meatball. These Turkey Pesto Meatballs are made with lean turkey mean (because, health) and homemade Sun-Dried Tomato Pesto! If you’re not a lucky duck like me and don’t have sun-dried tomato pesto on hand, you can use any old basil pesto, kale pesto, or any pesto at all.
The meatballs are sautéed in a bit of pesto until they completely absorb the delicious basil-tomato flavor. Serve Turkey Pesto Meatballs on top of zucchini noodles like I did, or over any pasta. These might be some of the most flavorful, delicious meatballs I’ve ever had. They’re definitely going on my list of dinners to make on the reg.
Save RecipeIngredients
- 8 ounces ground turkey
- 3/4 cup whole wheat breadcrumbs
- 2 1/2 tablespoons pesto
- 1 1/2 cups pesto, mixed with water or oil to thin
- 1 egg white
- 1 zucchini, washed and spiralized
Instructions
- In a medium bowl, mix turkey, breadcrumbs, 2 1/2 tablespoons pesto and 1 egg white. Use wet hands to create about 8 meatballs.
- In a large skillet, heat the 1 1/2 cups pesto. If it's too thick to create a sauce, add water or oil to the pan and stir.
- Place the meatballs in the pan and bring to a simmer. Reduce heat, cover and cook until cooked through, about 20 minutes, stirring occasionally.
- Meanwhile, sauté or microwave the zucchini noodles until they soften.
- Once the meatballs are done, serve over zucchini noodles and sprinkle with Parmesan cheese.
Don’t miss this recipe for Sun-Dried Tomato Pesto!
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