Pesto Baked Turkey Meatballs (Print Version)
Baked turkey meatballs with basil pesto and Parmesan for a flavorful, healthy Italian-American main.
# What You Need:
→ Meatballs
01 - 1 lb ground turkey
02 - 1/3 cup basil pesto, store-bought or homemade
03 - 1/2 cup Parmesan cheese, finely grated
04 - 1/2 cup breadcrumbs (use gluten-free breadcrumbs if needed)
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 1/4 cup onion, finely grated or minced
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Baking
10 - 1 tablespoon olive oil, for greasing and drizzling
→ Serving (Optional)
11 - Extra basil pesto
12 - Fresh basil leaves
13 - Additional grated Parmesan cheese
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with olive oil.
02 - In a large mixing bowl, combine the ground turkey, basil pesto, grated Parmesan, breadcrumbs, egg, minced garlic, grated onion, kosher salt, and black pepper. Mix gently with your hands or a spoon until all ingredients are evenly incorporated, being careful not to overwork the meat.
03 - Using damp hands or a cookie scoop, portion the mixture and roll into 16 to 18 uniform meatballs. Place them on the prepared baking sheet with even spacing between each one.
04 - Lightly brush or drizzle the tops of each meatball with olive oil to promote even browning and a golden crust during baking.
05 - Bake on the center rack for 18 to 20 minutes, or until the meatballs are cooked through with an internal temperature of 165°F and have developed a light golden-brown exterior.
06 - Remove from the oven and let rest briefly. Serve warm, garnished with additional pesto, torn fresh basil leaves, and a sprinkle of grated Parmesan if desired.
# Expert Tips:
01 -
- Pesto does double duty here, adding moisture and bold herb flavor so you never get a dry bland meatball again.
- Everything mixes in one bowl and bakes on one sheet which means cleanup is almost nonexistent.
02 -
- Ground turkey has very little fat so over baking by even a few minutes can turn these from tender to rubbery and a meat thermometer is your best insurance policy.
- Grating the onion instead of dicing it was a game changer I discovered by accident when my knife was dull and the texture improved instantly.
03 -
- Wet your hands with cold water before rolling each meatball and the mixture will not stick to your palms at all.
- Let the baked meatballs rest for two minutes on the tray before serving because the juices redistribute and every bite stays moist.