Pesto Baked Turkey Meatballs (Printable Version)

Juicy turkey meatballs with basil pesto and Parmesan, baked until golden for a quick, flavorful main.

# What You'll 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 if needed)
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 1/4 cup onion, finely grated
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Baking

10 - 1 tablespoon olive oil, for greasing and drizzling

→ Serving Suggestions

11 - Extra basil pesto, for serving
12 - Fresh basil leaves, for garnish
13 - Grated Parmesan cheese, for garnish

# Directions:

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, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.
03 - Using damp hands or a portion scoop, shape the mixture into 16 to 18 uniform meatballs and arrange them on the prepared baking sheet with even spacing.
04 - Lightly drizzle or brush the tops of each meatball with olive oil to promote even browning and a golden finish.
05 - Bake for 18 to 20 minutes, or until the meatballs are fully cooked through with an internal temperature of 165°F and have developed a light golden-brown exterior.
06 - Transfer the meatballs to a serving platter. Garnish with extra pesto, fresh basil leaves, and a sprinkle of grated Parmesan if desired. Serve warm.

# Expert Advice:

01 -
  • The pesto does all the heavy lifting for flavor so you barely need extra seasoning.
  • Baking instead of frying means you can walk away and clean up while they cook.
  • They freeze beautifully which makes them a meal prep dream you will thank yourself for later.
02 -
  • Over mixing the meat mixture is the fastest way to get dense rubbery meatballs so stop as soon as everything looks combined.
  • Wet hands between every few meatballs to keep the mixture from sticking and to get smooth round shapes.
  • Let them rest for two minutes after baking so the juices redistribute and they do not fall apart when you move them.
03 -
  • A small cookie scoop makes uniform meatballs fast and keeps your hands from getting completely covered in mixture.
  • Broil for the last 90 seconds if you want a slightly crispy outside that contrasts with the juicy inside.

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