Pesto Turkey Meatballs with Mozzarella & Marinara

by Kayla Berman on June 26, 2023 1 comment

If you’re in the market for a quick & easy 1-pan meal, look no further than my recipe for Pesto Turkey Meatballs with Mozzarella & Marinara! This super flavorful, beautiful, and protein-packed dinner is my current go-to weeknight dinner, requiring just 10 minutes of active prep and only a handful of ingredients.

Looking for more meatball recipes? Check out my sweet and spice Asian inspired Firecracker Meatballs or my bright, light, and lemony Greek Chicken Meatballs.

Why You’ll Love This Recipe For Turkey Pesto Meatballs

As much as I love to spend time in the kitchen — I am a food blogger, after all 😉 — I don’t always have the luxury of getting to whip up an elaborate meal. On nights when I’m pressed for time, stressed, or just don’t have the energy or bandwidth for a complicated dinner, I like to turn to easy, tried, and true favorites.

This recipe for turkey meatballs with pesto is one of my absolute favorites. It’s made using mostly pantry ingredients, is bright and beautiful in the pan, and is the perfect cheesy Italian-inspired dinner to chase all my woes away.

Aside from being completely crave-worthy, though, these pesto meatballs are also:

Quick & Easy – Dinner will be ready in just 30 minutes flat. Oh, and since this is a one-skillet meal, clean-up is a snap. 🥳
Made With Just 12 Ingredients – And most of them are probably in your pantry and spice aisle already!
Fancy Looking – The beautiful presentation of my easy turkey meatballs skillet makes it elegant enough for company. Nobody has to know how easy it was to make!
Wholesome & Nutritious – These healthy turkey meatballs are made with lean poultry instead of calorically heavy pork or beef. They’re loaded with protein, swimming in a bright tomato-based sauce, and get an extra boost of protein and calcium from mozzarella. And, if you use my cashew pesto and healthy tomato sauce to make them, they’re entirely from scratch, meaning they’re free from artificial ingredients and preservatives. Hooray!
Versatile – You can serve these Italian turkey meatballs over pasta, tucked into a sub sandwich, or simply with some crusty bread on the side. Or, if you’re avoiding carbs or gluten, consider serving them over cauliflower rice, on heart of palm noodles, or with a side of steamed veggies! Read on below for tons of ideas.

Ingredients & Substitutions

As promised, you only need a handful of ingredients plus a few pantry staples to make my yummy homemade turkey meatballs. Here’s what to grab:

Ground Turkey – The base of your meatballs! If possible, reach for unseasoned turkey for the best results. You can also easily swap in 93/7 ground chicken instead.
Basil Pesto – For flavoring the meatballs and seasoning your skillet. My homemade cashew pesto is a snap to make, but you’re welcome to use high-quality store-bought pesto if you prefer. Typically speaking, I suggest reaching for refrigerated brands over shelf-stable ones for the best flavor.
Panko Breadcrumbs – For binding the meatballs together. These Japanese breadcrumbs are lighter and flakier than traditional breadcrumbs. Feel free to swap in regular unseasoned breadcrumbs or homemade breadcrumbs instead.
Parmesan Cheese – For salty, umami, cheesy goodness. Feel free to use any other hard-aged Italian cheese like pecorino, romano, asiago, or grana padano instead.
Egg – For helping the breadcrumbs do their job of binding the meatball mix together.
Dried Basil – For doubling down on that basil pesto freshness. You’re welcome to use fresh basil instead, but 3x how much you use and make sure to chop it very finely so it doesn’t cause the meatballs to fall apart.
Dried Oregano – For adding a bit of spice and zing. Again, you’re welcome to use fresh herbs instead, but triple the amount you use and make sure to chop it finely. ALTERNATIVELY, you can opt to use a salt-free Italian seasoning blend for both the basil and oregano if you prefer.
Garlic Powder – For mild allium flavor that tastes more like cooked garlic than pungent raw garlic. Feel free to use either plain garlic powder or California-style, which is flecked with parsley. Alternatively, you’re welcome to use onion powder or a pinch of asafoetida instead.
Salt & Black Pepper – For basic seasoning. If possible, opt for freshly cracked black pepper for the best, boldest flavor.
Marinara Sauce – I like to make big batches of marinara sauce and store them in 2-cup containers in the freezer so a healthy, homemade dinner is never far from reach. Feel free to swap in your favorite store-bought marinara instead. If you’re going the store-bought route, reach for a premium brand with a short ingredient list, like Rao’s.
Fresh Mozzarella Balls – Also known as ciliegine, these tiny balls of fresh mozzarella are already perfectly portioned for scattering over your skillet. Feel free to swap in regular fresh mozzarella that you tear into smaller pieces instead.
Olive Oil – You can’t have an Italian-themed dinner without EVOO! Make sure to reach for the best oil at your price point.

Equipment

How To Make My Turkey Pesto Meatball Skillet

These pesto turkey meatballs come together in a flash. Here’s how:

Step 1: Make Meatball Mix. Add the ground turkey, ¼ cup basil pesto, panko breadcrumbs, parmesan cheese, egg, dried basil, dried oregano, garlic powder, salt, and black pepper to a large mixing bowl. Combine thoroughly.

turkey pesto meatball ingredients added to a mixing bowl.

turkey pesto meatball mixture in a mixing bowl.

Step 2: Shape 12 meatballs by taking about 2 tablespoon-sized scoops of the ground turkey mixture and rolling into balls.

Step 3: Sear. Heat a large skillet with olive oil over medium heat. Once hot, add the turkey meatballs. Sear the meatballs on one side for about 5 minutes, flip, and sear on the other side for another 5 minutes.

Step 4: Simmer. Add the marinara sauce to the skillet and turn to low heat. Try to cover the meatballs in the sauce as best as possible and simmer for 10 minutes, flipping them half way through for even cooking.

Step 5: Assemble. Add the mozzarella balls and remaining ½ cup basil pesto to the skillet. Dispersing them evenly among the meatballs.

Step 6: Bake. Remove the skillet from the stove and transfer to the oven. Bake at 400 degrees for 10 minutes, or until the cheese is melted to your liking.

Step 7: Serve with pasta, crusty bread, vegetables, or whatever you’d like. Enjoy!

Optional Variations & Dietary Adaptations

While I think these are the best turkey meatballs around, you’re welcome to fiddle with the recipe to make it fit your needs and preferences. Here are just a few ideas to get you started:

Gluten-Free Turkey Meatballs – Make this a celiac-friendly meal by swapping in gluten-free breadcrumbs.
Egg-Free Meatballs – If eggs are a no-no in your family, don’t fret. Use 2 tablespoons of buttermilk, 3 tablespoons of plain yogurt, or ¼ cup of ricotta in place of each egg. (PRO TIP: You can make your own buttermilk by adding lemon juice or vinegar to either dairy or soy milk in a 1:7 ratio.)
Dairy-Free Skillet – Swap in your favorite plant-based parmesan and mozzarella substitutes to keep all the cheesy goodness without any of the tummy trouble. Make sure to double-check your pesto, too. As a bonus, by omitting the dairy, this ground turkey meatballs recipe becomes kosher!
Pesto Chicken Meatballs – Swap in ground chicken for ground turkey.
Turkey Pesto Burgers – Make larger-format burger patties instead of meatballs. Swap in slices of fresh mozzarella for the ciliegine, placing them directly on top of the meat patties. When you’re done baking them, scoop the patties, marinara, and mozzarella onto garlic butter-toasted hamburger buns and top with fresh basil leaves as your lettuce. YUM.

Expert Tips

Grate your own cheese. Then, when you’re done with the wedge, save the rind! It can add tons of yummy flavor to everything from spaghetti sauce or ragu to soup.
Portion the meatballs evenly. Consider using a spring-loaded cookie scoop to help.
Grease your hands with oil to help you shape the turkey meatballs.
Make sure you thoroughly cover the bottom of the pan with olive oil to prevent the meatballs from sticking. If they’re stuck, just use a bit of force with a spatula and they’ll come right off.

Serving Suggestions

One of the things I love best about these baked turkey meatballs is how versatile they are. They’re perfect for an Italian-themed dinner party, a cozy date night at home, or even a busy weeknight family dinner.

As for how to serve them, you likewise have tons of options for your pesto and meatballs. Sure, you can make a classic pesto meatballs pasta, but that’s barely scratching the surface! Here are some other ideas to consider:

Meatball Subs – Tuck the baked turkey meatballs, tomato sauce, and melty mozzarella into a crusty sub roll that’s been brushed with garlic butter and toasted until golden.
Pizza Night – Par bake the crust with a light brushing of garlicky olive oil and omit the step of adding the mozzarella and leftover pesto to the skillet. When the meatballs are done cooking, use the marinara as your pizza sauce, layer on the meatballs, then scatter the mozzarella balls and dollop on the remaining pesto before baking the rest of the way.
Bowl-Style – Scoop all the meaty, cheesy, saucy goodness into individual serving bowls and serve with some crusty bread or garlic bread on the side.
Low-Carb – Swap in Palmini noodles, cauliflower rice, or your favorite steamed or sautéed veggie in place of pasta or bread.

If you’re looking for other dishes to serve with it for a dinner party, I like to start with a charcuterie board while guests arrive and fill their drinks. Once we sit, a nice Caesar or caprese salad shines as the appetizer. Garlic bread is a perfect pairing for the main course. Then, to round out all the Italian yumminess, a dessert like Chocolate Tahini Brownies or Chocolate Chip Cheesecake Dip is a perfect finale.

FAQs

Which pesto should I use?

In my world, homemade wins 99.99999% of the time. My pine nut-free pesto is a snap to mix up and is also a steal from a budgeting standpoint, plus it can be frozen to extend the shelf life. If you’re not up for cleaning your food processor, reach for refrigerated versions over shelf-stable for the brightest flavor.

What percent fat ground turkey should I use to make meatballs?

I typically reach for regular ground turkey, which is a mix of white and dark meat that comes out to a split of 93% lean meat and 7% fat. While you’re welcome to use extra-lean ground turkey, note that the resulting meatballs can end up tasting significantly drier.

Can I use a different ground meat?

Absolutely! Ground chicken is the closest substitution for ground turkey, but that’s not your only option. You can also use lean ground beef (93/7) or lean ground pork if you prefer. Note that the nutrition facts will change if you make one of these swaps.

Related Recipes

Italian-Inspired Dinner Recipes

Ground Turkey Recipes

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