These easy Turkey-Pesto Meatballs are the perfect midweek meal for busy families.
Last night, a tiny miracle actually happened at our house. Every single person at the table ate the exact same thing for dinner with no complaints, no whining, no toddler drama; just quiet chewing and a lot of twirling spaghetti. That is the kind of proof that tells me whatever recipe I made needs to earn a permanent spot on our menu. And these turkey-pesto meatballs are the wonder behind it all.
I think these meatballs have true potential to become a kitchen staple for you, too. They are easy to mix together and lean but still tender. The pesto keeps them from ever feeling dry. The herbs, garlic, and Parmesan in the pesto soak into the turkey, so you get a bright, savory flavor in every bite instead of plain meatballs that rely only on the sauce.
I like to make a double batch of these meatballs; the first round gets piled over spaghetti, and the second round gets saved for meatball sandwiches the next night. You could also use ground chicken if you’re not a fan of turkey. I’ve tried it both ways, and both options hold up well when combined with the pesto, breadcrumbs, and cheese.
To DIY or not to DIY
The convenient thing about this recipe is that you can make it more or less involved depending on what you’re up for. If you want to make your own pesto, you totally can. You can even switch things up by using various greens or nuts in place of the basil and pine nuts in pesto (I personally love an arugula pesto!). If you don’t feel like doing that, simply grab a jar of pesto at the grocery store.
The same goes for the tomato sauce. I like to make my own when I can, but I don’t always have the time or energy. There’s nothing wrong with swapping in one of your favorite jarred varieties when you just need to get a quick meal on the table.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw overnight and reheat gently in a pan until steaming hot all the way through.
Serving suggestions
If you’re feeling ambitious, you can make your own homemade Basil Pesto to use in this recipe. These meatballs are delicious with red sauce and pasta, but you could also serve them with Alfredo Sauce. Finally, I like to cut up my leftover meatballs and use them as a topping on the Best Homemade Pizza Ever.
Turkey-Pesto Meatballs
Ingredients
For The Meatballs:
- 2 pounds ground turkey breast
- 1 1/2 cups breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 cup pesto sauce
- 1/3 cup grated Parmesan cheese
- 2 egg whites
For The Red Sauce And Spaghetti:
- 1 tablespoon olive oil
- 2 onions diced
- 2 carrots chopped
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cans crushed San Marzano tomatoes (28 ounces each)
- 16 ounces dried spaghetti
Instructions
To Make The Meatballs:
- Mix all meatball ingredients in a bowl and combine well. Roll mixture into evenly sized balls.
- Preheat the oven to 375°F. I prefer baking these on a greased metal cooling rack placed on top of a foil-lined baking sheet. Bake for 20-25 minutes.
To Make The Red Sauce And Finish The Dish:
- While the meatballs are baking, make the homemade sauce. Heat the olive oil in a pan and sauté the onions and carrots over medium heat until tender, about 10 minutes.
- Add the tomato paste, bay leaves, garlic, salt, and pepper. Cook for 1-2 minutes.
- Add the crushed tomatoes and let simmer over low heat for about 1 hour. The sauce should thicken a bit.
- Towards the end of the sauce's cook time, cook the spaghetti according to package instructions.
- Add the meatballs to the sauce to heat through. Stir the drained and cooked pasta through the sauce and meatballs and serve.
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