Pesto Baked Turkey Meatballs
These Pesto Baked Turkey Meatballs are easy to make, baked for a cozy dinner, and full of flavor thanks to pesto, making them a great option for busy weeknights.
Ingredients
Main Ingredients
- 1 lb Ground turkey (93% lean) Helps keep the meatballs juicy.
- 1/2 cup Pesto Store-bought or homemade.
- 1/2 cup Breadcrumbs Plain or Italian style.
- 1 large Egg Helps bind the mixture.
- 1/4 cup Parmesan cheese Grated for flavor.
- 1 teaspoon Garlic powder Flavor booster.
- 1 teaspoon Onion powder Flavor booster.
- 1 teaspoon Salt Adjust based on pesto flavor.
- 1/2 teaspoon Black pepper To taste.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly oil it.
- In a large bowl, combine the ground turkey, pesto, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Mix the ingredients with your hands just until combined without overmixing.
- Roll the mixture into meatballs about 1.5 inches wide and arrange them on the sheet pan with space between each.
Cooking
- Bake the meatballs in the preheated oven for about 16 to 20 minutes until cooked through and the center is no longer pink.
- For an extra touch, spoon a little additional pesto on top of the meatballs right after they come out of the oven.
Notes
These meatballs store well in the fridge for up to 4 days and can be frozen for 2 to 3 months. For reheating, use the oven or microwave with tips provided for best results.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 14gProtein: 26gFat: 12gSaturated Fat: 3gSodium: 500mgFiber: 1gSugar: 1g