Turkey Pesto Meatballs Recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Course: Dinner/Entree

Cuisine: American

Method: Oven

Turkey Pesto Meatballs - a delicious and easy pesto meatball recipe that is perfect with spaghetti! Easily baked or cooked on stove-top!

▢ 1 pound ground turkey sub ground chicken or ground beef
▢ 1 egg
▢ ½ cup super fine almond flour sub breadcrumbs or panko (regular or gluten free)
▢ ¼ cup basil pesto dairy-free pesto, fresh basil pesto or store-bought
▢ 1 tablespoon grated parmesan cheese sub nutritional yeast or plant based parmesan
▢ 1 teaspoon kosher salt
▢ 1 teaspoon fresh lemon zest chopped
▢ ½ teaspoon ground black pepper

Prep: Preheat oven to 375℉.
Make Meatballs: In a large bowl, add 1 pound ground turkey, 1 egg, ½ cup super fine almond flour, ¼ cup basil pesto, 1 tablespoon grated parmesan cheese, 1 teaspoon kosher salt, 1 teaspoon fresh lemon zest, and ½ teaspoon ground black pepper. Mix to combine. Use a tablespoon-sized cookie dough scoop to create meatballs; roll out between your hands.
Bake: Place meatballs on a parchment-lined baking sheet. Bake (middle rack) for 18-22 minutes or until fully cooked.
Serve: We love enjoying them as a traditional spaghetti and meatballs (feel free to use regular or gluten-free noodles).

Stove Top: alternatively you can cook these on the stove top in a cast iron skillet. Bring skillet to medium-high heat and coat with olive oil. Sear meatballs on all sides and then reduce heat a bit and continue cooking/turning meatballs until fully cooked (about 15-25 minutes).
Serving: you can serve these with regular spaghetti and marinara, spaghetti squash and marinara, gluten-free pasta and marinara or you can just serve them in additional pesto. Whatever works best for you.
Storage: store extra meatballs in an airtight container in the refrigerator for up to 3 days.

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