Spring is finally here and your kitchen should feel just as fresh. It is 6pm and you need a dinner that feels light but filling. These pesto turkey meatballs are the perfect solution for your busy evening.
This recipe delivers juicy, tender results without using any breadcrumbs at all. You get a massive protein boost that keeps everyone at the table satisfied. It is a simple way to bring bright flavors to your weeknight routine.
Why This Recipe Is a Winner
You will love how these meatballs stay incredibly moist using simple ingredients. Replacing breadcrumbs with parmesan and pesto adds a huge flavor punch. It is naturally gluten-free and fits perfectly into a low-carb lifestyle.
This dish is a lifesaver for your meal prep Sundays. You can make a double batch and have lunches sorted for days. They reheat beautifully without losing their tender texture or savory herb taste.
Simple Method
Making these is as easy as mix, roll, and sear. You do not need any special equipment or advanced skills. Even if you are a beginner, you can achieve restaurant-quality results at home.
The skillet-to-oven method ensures a perfect golden crust every single time. This shortcut saves you time while locking in all the delicious juices. You will feel like a pro in your own kitchen today.
Ingredients You’ll Need
These ingredients are likely already in your fridge or pantry right now.
- 1 lb ground turkey (93% lean)
- 1/4 cup basil pesto
- 1/2 cup grated parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Step-by-Step
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the ground turkey, basil pesto, grated parmesan cheese, beaten egg, minced garlic, salt, and pepper.
- Mix the ingredients by hand until just combined, taking care not to overwork the meat.
- Form the mixture into approximately 16 evenly sized meatballs, about 1.5 inches in diameter.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Place the meatballs in the skillet and sear for 2 to 3 minutes per side.
- Transfer the skillet to the preheated oven and bake for 10 to 12 minutes.
- Remove from the oven and allow the meatballs to rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve these warm over a bed of zucchini noodles for a light meal. You can also pair them with your favorite garden-fresh salad. They are wonderful tucked into a warm pita for a quick lunch.
For a cozy dinner, serve them with a side of roasted vegetables. Add a little extra pesto on top for a vibrant finish. Your family will keep coming back for seconds every time.
Storage & Reheating
Keep your leftovers in an airtight container in the fridge for three days. You can also freeze these meatballs for up to two months easily. This makes them a fantastic option for future busy nights.
To reheat, simply pop them in the oven at 350°F for ten minutes. You can also use a microwave for a lightning-fast lunch. They stay juicy and flavorful even after being stored.
Recipe Tips
- Do not skip the resting time to keep the meatballs juicy.
- Avoid overmixing the meat so the texture stays light and tender.
- Use a cookie scoop to ensure all meatballs are the same size.
- Check the internal temperature with a meat thermometer for safety.
- Prepare the meat mixture the night before for faster prep later.
- Choose a high-quality pesto for the best overall flavor profile.
- Make sure your skillet is oven-safe before you start cooking.
Ways to Switch It Up
- Swap turkey for ground chicken for a similar lean option.
- Add a pinch of red pepper flakes for a spicy kick.
- Use sun-dried tomato pesto for a rich Mediterranean twist.
- Mix in some fresh spinach for an extra veggie boost.
FAQs
Why do these meatballs work without breadcrumbs?
The combination of egg and parmesan cheese acts as a binder. It keeps everything together while the pesto adds essential moisture. You won’t even miss the bread.
Can I make these in an air fryer?
Yes, you can air fry them at 375°F for about 10-12 minutes. Just make sure to shake the basket halfway through. This is a great time-saver for small batches.
I hope these pesto turkey meatballs bring a little bit of spring sunshine to your dinner table. They are proof that healthy eating can be incredibly simple and delicious. Happy cooking!
— Katie Wood
Ingredients
- 1 lb ground turkey (93% lean)
- 1/4 cup basil pesto
- 1/2 cup grated parmesan cheese
- 1 large egg , beaten
- 2 cloves garlic , minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the ground turkey, basil pesto, grated parmesan cheese, beaten egg, minced garlic, salt, and pepper.
- Mix the ingredients by hand until just combined, taking care not to overwork the meat to maintain a tender texture.
- Form the mixture into approximately 16 evenly sized meatballs, about 1.5 inches in diameter.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Place the meatballs in the skillet and sear for 2 to 3 minutes per side until a golden-brown crust forms.
- Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from the oven and allow the meatballs to rest for 5 minutes before serving.
