Juicy baked turkey meatballs coated in rich basil pesto and finished with melted mozzarella for a simple and comforting meal.

1.5 lb ground turkey

1 egg

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1 cup pesto, divided

2/3 cup shredded mozzarella cheese

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Preheat the oven to 400°F.
In a large bowl, combine ground turkey, egg, salt, black pepper, garlic powder, and dried basil. Mix until well combined.
Spread about 1/4 cup of pesto evenly on the bottom of a baking dish.
Form 16 meatballs using about 2 tablespoons of the mixture each and place them in the dish.
Pour the remaining pesto over the meatballs, coating them evenly.
Bake for 25 minutes until the meatballs are cooked through.
Remove from the oven, sprinkle mozzarella cheese on top, and return to the oven for 5 minutes until melted.
Let cool slightly before serving.

Add red pepper flakes for a bit of heat.

Use fresh basil instead of dried for a brighter flavor.

Ground chicken can be substituted for turkey.

Store leftovers in the refrigerator for up to 4 days.

Freeze cooked meatballs for up to 3 months and reheat as needed.