Basil Pesto Turkey Meatballs

Perfect for meal prep, these oven-baked turkey meatballs are loaded with all your favorite pesto flavors.

8.5 g
2.8 g
4.2 g


  • 350 g lean ground turkey breast
  • 350 g ground turkey thigh
  • 27 g fresh basil leaves (~1c packed)
  • 20 g fresh parsley leaves
  • 28 g walnuts, toasted
  • 28 g Parmesan cheese, grated
  • 35 g sun-dried tomatoes
  • 47 g shallots, peeled and roughly chopped
  • 16 g garlic (about 3 large garlic cloves)
  • 28 g panko breadcrumbs
  • 1 large egg
  • 15 g light mayo
  • 15 g lemon juice
  • 2 tsp salt
  • 1 tsp fresh ground pepper
  • Prep Time 20 minutes
  • Cooking Time 25 minutes
  • Difficulty Easy


  1. Preheat the oven to 375 F.

  2. To make the pesto, combine all the ingredients except the ground turkey in a food processor and pulse until combined, scraping down the sides of the bowl as necessary.

  3. In a large bowl, combine the pesto with the ground turkey and use your hands to mix everything together. Roll the meatballs into 48 g balls and arrange on a parchment or foil-lined baking sheet.

  4. Bake the meatballs until fully cooked, about 25–30 minutes, or until a meat thermometer reaches 160 F.


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