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.

Pesto Turkey Meatballs with Mozzarella & Marinara

Description

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.

Ingredients

Scale

1.3 lb ground turkey
3/4 cup basil pesto, separated
1/2 cup Panko breadcrumbs
1/4 cup parmesan cheese
1 egg
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 cups marinara sauce
8 oz mozzarella balls, ciliegine
Olive oil

Instructions

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.
Then form 12 meatballs by taking about 2 tbsp sized scoops of the ground turkey mixture and rolling into balls.
Next cover the bottom of a large skillet or pan with olive oil. Place the skillet on the stove over medium high 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.
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 10-15 minutes, flipping them half way through for even cooking. I like to check the inside of one meatball to make sure they are cooked through at this point.
Then add the mozzarella balls and remaining ½ cup basil pesto to the skillet. Dispersing them evenly among the meatballs.
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.
Serve with pasta, crusty bread, vegetables, or whatever you’d like. Enjoy!

Keywords: turkey pesto meatballs, pesto turkey meatballs, turkey meatballs with pesto