Pesto Baked Turkey Meatballs (Printable version)
Baked turkey meatballs with basil pesto and Parmesan—golden outside, tender inside. Top with fresh basil.
# 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 or minced
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Baking
10 - 1 tablespoon olive oil, for greasing and drizzling
→ Serving Suggestions
11 - Extra basil pesto, for serving
12 - Fresh basil leaves, for garnish
13 - Additional grated Parmesan, for finishing
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with olive oil.
02 - In a large mixing bowl, combine the ground turkey, basil pesto, grated Parmesan, breadcrumbs, egg, minced garlic, onion, salt, and black pepper. Mix gently with your hands or a fork just until all ingredients are evenly distributed, being careful not to overwork the meat.
03 - Using damp hands or a cookie scoop, portion the mixture and roll into 16 to 18 uniform meatballs. Arrange them on the prepared baking sheet, leaving about 1 inch of space between each one.
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, or until the meatballs are cooked through with an internal temperature of 165°F and lightly browned on the outside.
06 - Transfer the meatballs to a serving platter. Garnish with extra pesto, torn fresh basil leaves, and a generous sprinkle of grated Parmesan. Serve warm over zucchini noodles, pasta, or alongside a crisp green salad.
# Expert tips:
01 -
- The pesto does almost all the seasoning work for you, so the flavor is shockingly good for how little effort goes in.
- Baking instead of frying means you can walk away and clean up while they cook, which feels like a small miracle on busy nights.
02 -
- Overmixing the meat mixture is the fastest way to turn tender meatballs into dense little rocks, so stop mixing as soon as everything looks combined.
- Wetting your hands before rolling prevents the mixture from sticking and helps you get smooth round meatballs without compacting them too tightly.
03 -
- If your mixture feels too wet to shape, refrigerate it for 15 minutes and it will firm up perfectly.
- Double the batch and freeze half uncooked on a tray, then transfer to a freezer bag for an instant dinner on a chaotic night.