Turkey Meatball Recipe (with Pesto!)
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This Turkey Meatball Recipe is super easy, kid-friendly, and healthier than their beef/pork counterparts! With added pesto, the flavor in these meatballs is incredible!
A very simple recipe that you can easily whip up on a weeknight! Step by step instructions, including process photos are below, as well as how to troubleshoot your meatball game.
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Update: This recipe was originally published in January of 2014. The post has been updated to improve reader experience (I left in an old photo of my now 7 year old son, when he was 2!)
Like most families, spaghetti and meatballs is a staple around here. There’s something just screams “homemade comfort food” about it. We love them, but I like to mix it up a little.
Switching out ground beef/pork for turkey (or chicken) cuts the fat content, but keeps the protein up. Adding pesto is a great way to take a bland kind of meat (let’s be real here) and make it a little bit special.
These meatballs go especially well with a tomato-based sauce, but I have added them to an alfredo sauce as well with great results.
Any kind of pasta will work! In the same way as “the best camera in the world is the one you have in your hand”, the same goes for pasta! My kids are especially fond of farfalle (little bow ties), but I’ll cook up whatever I have, cheerfully and they’ll eat it. Because I said so. Just kidding! They eat it because it’s MEATBALLS, ya’ll.
For more ground turkey recipes to love, check out my Turkey Bolognese, Turkey Chili Mac or Turkey Chili.
Are Turkey Meatballs Kid Friendly?
Yes! As you can see, 2-year-old (at the time) H thought they were great. When I first made these turkey meatballs, I put the plate of meatballs on the counter, and within seconds, little hands found them and had sampled. I put the plate on the table, I said: “hands off!” … so he improvised. Got to give the kid credit? Now, at 12, he still loves these and demands them at least once a month. Happy to oblige, kid!
Frequently Asked Questions
Aside from weighing them (way too hard), I use a small cookie scoop to make them all approximately the same size.
Meatballs fall apart due to inconsistencies in the binder (in this case, egg) and breadcrumbs. I recommend cooking a test meatball to see how it fares before rolling them all and cooking them!
Meatballs get rubbery when you pack them too tightly and mix them too well. Just gently mix your ingredients. Treat them with love!
Yes, if you want them to not fall apart!
You can use an Instant-Read thermometer to test – they should be 165 degrees F, and be all white (not pink)
Kylee’s Notes
What to do with leftovers
Cooked meatballs: cool completely, and store in an airtight container in the refrigerator. Reheat until piping hot.
Substitutions/Additions
Add a little extra garlic into the meatballs- if your family likes garlic!
Onion Powder is another great way to add a deeper flavor.
Freezing instructions
Single Layer Freeze: Spread the meatballs on a baking sheet and place them in the freezer until they are solid. This prevents them from sticking together.
Transfer to Bags/Containers: Once frozen, transfer the meatballs to a freezer bag or airtight container, removing as much air as possible.
Label and Freeze: Write the date on the bag or container. Frozen cooked meatballs can be kept for up to 4 months.
Thawing: When ready to use, thaw the meatballs in the refrigerator overnight or reheat them directly from frozen in the oven, microwave, or on the stove.
Storing Uncooked Turkey Meatballs:
- Prepare Meatballs: Shape the meatballs but do not cook them.
- Flash Freeze: Place the uncooked meatballs on a baking sheet and freeze until solid.
- Store: Transfer the frozen meatballs to a freezer bag or airtight container, label with the date, and return them to the freezer.
- Cooking from Frozen: You can cook them directly from frozen, just remember to adjust cooking times accordingly.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Lean ground turkey breast. Choose your fat ratio. The 99% fat-free works great, but I like the 97/3 blend. You may also, of course, use chicken. I often add chicken breasts to my food processor and pulse until I have coarse ground chicken.
- Breadcrumbs. These are just plain old grocery store dried breadcrumbs. The Italian Seasoned ones or panko breadcrumbs are also a great option!
- Salt & pepper. Test a meatball before committing to rolling the whole batch. Just cook in a little olive oil in a skillet and test for seasoning.
- Pesto. Make your own pesto, or grab it at the store. I get the one from Costco (because I heart Costco), but any brand will work. I also mix it up and use a sundried tomato kind.
- Parmesan cheese. Any kind is good! We’re adding this for flavor and texture, so even the gasp stuff in the green can will be just fine, I promise.
- Eggs. Lightly beat these before adding to the mixture to save you from overmixing!
- Garlic. Double this if you like garlic (and if you don’t, OMG, we can’t be friends. Just kidding. We can. I’ll convert you).
How to make Baked Turkey Meatballs:
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Jump
- Preheat the oven to 375 degrees F.
- Add all ingredients to a large mixing bowl, and mix until just combined (gently!)
- Roll mixture into even-sized meatballs.
- Place them on a baking sheet lined with parchment paper, and bake the meatballs at 375 degrees F for about 20 minutes – or until meatballs are cooked.
- Test the center with a thermometer, and ensure they are cooked (internal temperature should be 165 degrees F)
- Add to your favorite tomato sauce and your favorite shaped pasta and top with a little extra parmesan cheese.
- Devour!
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Turkey Meatball Recipe (with Pesto!)
Ingredients
- 2 pounds ground turkey breast
- 1 cup bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon cracked pepper
- 1/2 cup pesto
- 1/3 cup parmesan cheese grated
- 2 large eggs lightly beaten
- 1 clove garlic minced
Instructions
- Preheat the oven to 375°F.
- Add all ingredients to a large mixing bowl, and mix gently until just combined.2 pounds ground turkey breast, 1 cup bread crumbs, 1/2 teaspoon salt, 1/4 teaspoon cracked pepper, 1/2 cup pesto, 1/3 cup parmesan cheese, 2 large eggs, 1 clove garlic
- Roll mixture into balls. Place them on a baking sheet lined with parchment paper, and bake the meatballs at 375°F for about 20-25 minutes.
- Test the center with a thermometer, and ensure they are cooked (should be 165°F)
- Add to your favorite tomato based pasta sauce, and your favorite shaped pasta and top with a little extra parmesan.
- Devour.
Notes
- How do you get meatballs to be a consistent size? Aside from weighing them (way too hard), I use a small cookie scoop to make them all approximately the same size.
- How do you keep meatballs from falling apart? Meatballs fall apart due to inconsistencies in the binder (in this case, egg) and breadcrumbs. I recommend cooking a test meatball to see how it fares before rolling them all and cooking them!
- Why are my meatballs rubbery? Meatballs get rubbery when you pack them too tightly and mix them too well. Just gently mix your ingredients. Treat them with love!
- Do you have to put breadcrumbs in meatballs? Yes, if you want them to not fall apart
- How do you know when turkey meatballs are done? You can use a thermometer to test – they should be 165 degrees F, and be all white (not pink)
- Add a little extra garlic into the meatballs- if your family likes garlic!
- Onion Powder is another great way to add a deeper flavor.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Jesus! (Can I swear here?) These are some might damn fine looking meatballs! To be honest, I never make meatballs, but whenever I order a meatball dish at a restaurant, I always opt for the turkey or chicken meatball. I find that ground beef meatballs are just too heavy with pasta. And the turkey meatballs make for better meatball sandwiches too!
Oooh how nice that you bake them! I always fry my meatballs. Recently I made chicken meatballs and I first fried them, then continued them in the oven just to ensure they would be cooked through. Next time I should try just baking.
Ok, I know what I am putting on my meal plan ASAP. We love pesto in our house, and this sounds amazing. I know this would be great for the kiddos when we go back to school in September and life gets super busy- I can’t wait to try these!
Great alternative to heavy meatballs. These could also work well for everyone in love with turkey flavors. Perfect addition to one of my favorite pasta recipes!
He is SO cute!!!!!