Why You’ll Love Pesto Baked Turkey Meatballs Recipe
I love how simple this recipe is to prepare, especially on busy nights. Everything comes together quickly, and the oven does most of the work for me.
I also enjoy how versatile these meatballs are. I can serve them with pasta, vegetables, or even on their own, and they always taste delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1.5 lb ground turkey 1 egg 1 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp dried basil 1 cup pesto, divided 2/3 cup shredded mozzarella cheese
Directions
I start by preheating the oven to 400°F.
In a large mixing bowl, I combine the ground turkey, egg, salt, black pepper, garlic powder, and dried basil. I mix everything thoroughly using my hands until the mixture is well combined.
I spread about 1/4 cup of pesto evenly along the bottom of a baking dish.
Next, I form 16 meatballs using about 2 tablespoons of the turkey mixture for each one. I arrange them evenly in the baking dish.
I pour the remaining pesto over the meatballs, making sure each one is nicely coated.
I bake the meatballs for about 25 minutes.
After that, I remove the dish from the oven, sprinkle the shredded mozzarella over the top, and return it to the oven for another 5 minutes, or until the cheese is melted.
I let the meatballs cool slightly before serving. I like pairing them with pasta, zucchini noodles, or roasted vegetables.
Servings and Timing
This recipe makes 4 servings (about 16 meatballs).
I sometimes add a pinch of red pepper flakes to give the meatballs a little heat.
If I have fresh basil on hand, I like using it instead of dried basil for a brighter flavor.
I can also swap the turkey for ground chicken if I want a slightly different taste while keeping the recipe light.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm them in the microwave or in a skillet over low heat until heated through. If needed, I add a small splash of water or sauce to keep them from drying out.
I also freeze the baked meatballs for up to 3 months. When I’m ready to use them, I thaw them in the refrigerator and reheat as needed.
FAQs
Can I use ground chicken instead of turkey?
Yes, I can easily substitute ground chicken and still get great results.
How do I keep the meatballs from drying out?
I avoid overbaking them and make sure not to use overly lean meat without adjusting cooking time.
Can I make these ahead of time?
Yes, I can prepare the meatballs in advance and store them in the fridge before baking.
Can I freeze these meatballs?
Yes, I freeze them after baking and cooling for best results.
What type of pesto works best?
I like using basil pesto, either homemade or store-bought.
Can I make this dish dairy-free?
Yes, I can skip the mozzarella or use a dairy-free alternative.
How do I know when the meatballs are done?
I make sure they are fully cooked through and reach an internal temperature of 165°F.
Can I cook these in a skillet instead?
This recipe is designed for baking, but I can adapt it by cooking them in a covered skillet.
What can I serve with these meatballs?
I like serving them with pasta, zucchini noodles, rice, or roasted vegetables.
Can I add vegetables to the mixture?
Yes, I sometimes mix in finely chopped spinach or zucchini for added nutrition.
Conclusion
These Pesto Baked Turkey Meatballs are a simple, flavorful meal that I love making again and again. With juicy meatballs, rich pesto, and melted cheese, this dish is comforting, versatile, and perfect for any night of the week.
