Looking for a healthier meatball, but don’t want to sacrifice flavor? Look no further! These turkey pesto meatballs are healthy, easy and delicious!
Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for the Best Turkey Meatballs
If you have picky eaters, dice the onions finely so that they don’t notice them.
When mixing the ingredients, don’t overwork the meat. Otherwise, the meatballs will turn out tough.
A portion scoop makes forming the meatballs fast and easy and keeps your hands from getting messy.
Use a meat thermometer to check for doneness. Cook turkey meatballs to 165ºF for food safety.
- Ground Turkey: substitute ground chicken, ground salmon, or a mixture of ground beef and mushrooms. We don’t recommend fully substituting red meat as it is higher in saturated fat and might require recipe modifications.
- Shallot or Onion: use white, yellow, red, or green onions.
- Panko Bread Crumbs: substitute plain, whole wheat, or seasoned bread crumbs, but cut back on the added salt if you do. Panko is typically very low in sodium.
- Pesto: make your own (using our pesto base recipe) or use your favorite store-bought variety. Any flavor will work!
- Sun-Dried Tomatoes: use regular or drained sun-dried tomatoes in extra virgin olive oil, or substitute diced fresh tomatoes.
- Oil for the Pan: use cooking spray.
We love getting our oil and vinegar from Enzo’s Table. Click on the picture below to try out dozens of different oils, vinegars, and more!
Turkey Pesto Meatball Variations
You can change up these pesto meatballs by changing the meat. Make chicken pesto meatballs with ground chicken or use ground salmon or a mixture of grass-fed ground beef and mushrooms for other unique variations.
You can also vary the recipe by changing up the pesto. Check out our pesto base recipe to learn how to create endless variations!
Need some turkey meatballs recipe inspiration?
Try out these favorite variations, then have fun exploring other flavors and ingredients!
Use these kitchen tools for recipe success:
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Measuring Cups & Spoons
- Portion Scoop
- Baking Sheet
- Pastry Brush
- Cookie Spatula
Are Meatballs Healthy?
Not all meatballs are healthy on their own, but they can be included in a well-balanced diet. These turkey pesto meatballs are a much healthier choice than their greasy counterparts; they are full of nutritious ingredients, including lean turkey, pesto, and sun-dried tomatoes.
Turkey is a lean source of protein and is rich in B vitamins, and minerals such as iron.
Pesto typically features dark leafy greens and extra virgin olive oil. Leafy green vegetables are rich in essential vitamins, minerals, and phytochemicals that promote health and help fight diseases.
Extra virgin olive oil is a key component of the Mediterranean Diet. It contains high amounts of heart-healthy monounsaturated fatty acids and polyphenols which may reduce inflammation. (1, 2)
Tomatoes are rich in lycopene, a phytochemical that helps protect against heart disease and prostate cancer. (3, 4)
Serving Suggestions for Turkey Meatballs with Pesto
Serve these turkey meatballs as an appetizer with a dipping sauce or build a pesto meatball sandwich on a sub roll. Turkey pesto meatballs pair well with pesto pasta or are great for on a green salad.
These meatballs are an easy finger food for kids. Pair with roasted vegetables and a vinaigrette-tossed salad for a balanced meal that they will be sure to love!
How to Store and Reheat Pesto Meatballs
Cool leftover meatballs completely, then store in an airtight container in the refrigerator for up to 7 days. Leftover meatballs can also be frozen for up to 3 months. To freeze, place on a baking sheet and freeze. Once the meatballs are completely frozen, transfer to a freezer-safe bag. Thaw overnight in the refrigerator before heating.
To reheat, place meatballs on a pan and place in a cold oven. Turn oven to heat to 350ºF. Once it hits 350° F, your meatballs should be ready!
Looking for More Recipes that Feature Pesto?
Try out these tried and true favorites!
Turkey Pesto Meatballs
- 1 pound ground turkey, 93% lean or more
- ¼ cup finely diced shallot or onion
- ¼ cup panko bread crumbs
- ¼ cup pesto (homemade or store-bought)
- ¼ cup diced sun-dried tomatoes
- 1 large egg
- ¾ teaspoon kosher salt
- Dash pepper
- 1 Tablespoon canola or avocado oil
- Preheat oven to 425ºF.
- Place turkey in a large bowl. Add shallot, bread crumbs, pesto, tomatoes, egg, salt, and pepper. Mix until just combined.
- Brush a baking sheet with the oil. Create golf ball-sized meatballs with your hands or a portion scoop and place on the pan, spacing them about 1” apart.
- Cook meatballs for 12-14 minutes or until cooked through to 165° F. Use a meat thermometer to check for doneness. Enjoy!