Turkey Pesto and Garlic Meatballs Recipe

Turkey Pesto and Garlic Meatballs Recipe

How To Make Turkey Pesto and Garlic Meatballs

Savor a filling dinner with these turkey garlic meatballs made with pesto, parsley, and spices, then simmered in a flavorful tomato sauce.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



For Meatballs:

  • 2lbslean ground turkey,(1 kg), or beef, pork or chicken, minced
  • 1cupbreadcrumbs,or almond meal for lower carb
  • 1large egg
  • 4tbsptraditional basil pesto
  • ¼cupparsley,chopped
  • 2tbsptomato paste
  • 4clovesgarlic,crushed or minced
  • 2tsppaprika,sweet or smokey
  • ¼tspred chilli flakes,optional, for a nice kick
  • 2tspsalt,to season

For Sauce:

  • 17ozpasta sauce of choice,or crushed tomatoes
  • 15ozcondensed tomato soup,or passata / tomato sauce
  • salt and pepper,to taste
  • fresh chopped parsley,to serve
  • grated parmesan,to serve


  1. Combine all meatball ingredients in a large-sized bowl. Shape into meatballs.

  2. Spray a nonstick pan with cooking oil spray or grease with a drizzle of olive oil and pan-fry meatballs until the underside is golden. Turn them and cook until browned on both sides.

  3. Pour in tomato sauce (or crushed tomatoes) and the tomato soup (or passata/sauce). Season with salt and fresh cracked pepper.

  4. Simmer on low heat for 10 to 15 minutes or until meatballs are cooked through.

  5. Garnish with parsley and parmesan cheese, and serve over spaghetti or quinoa, or rice.


  • Calories: 448.74kcal
  • Fat: 18.62g
  • Saturated Fat: 4.20g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 4.82g
  • Polyunsaturated Fat: 4.37g
  • Carbohydrates: 33.93g
  • Fiber: 4.24g
  • Sugar: 12.21g
  • Protein: 36.67g
  • Cholesterol: 137.82mg
  • Sodium: 994.98mg
  • Calcium: 136.56mg
  • Potassium: 1188.21mg
  • Iron: 4.83mg
  • Vitamin A: 120.24µg
  • Vitamin C: 14.88mg
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