Description
Pesto Baked Turkey Meatballs are juicy, oven-baked turkey meatballs coated in vibrant basil pesto and topped with melted mozzarella. This easy 30-minute dinner is perfect for busy weeknights and pairs beautifully with pasta, zucchini noodles, or roasted veggies.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, combine ground turkey, egg, salt, pepper, garlic powder, and dried basil.
- Mix thoroughly using your hands until fully combined.
- Spread 1/4 cup of pesto evenly along the bottom of a 10×10-inch baking dish.
- Form 16 meatballs using about 2 tablespoons of the turkey mixture for each.
- Arrange meatballs evenly in the baking dish.
- Pour the remaining 3/4 cup pesto over the meatballs, coating each one.
- Bake for 25 minutes.
- Remove from oven, sprinkle mozzarella cheese over the top, and return to oven for 5 minutes or until cheese is melted.
- Allow to cool slightly before serving. Serve with pasta or vegetables.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze baked meatballs for up to 3 months.
- If using very lean turkey, avoid overbaking to keep meatballs tender.
- Add red pepper flakes for a spicy kick.
- Fresh basil can replace dried basil for brighter flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 135 mg