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Turkey Pesto Meatballs (36 g Protein, Freezer-Friendly)

Turkey Pesto Meatballs

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Baked turkey meatballs with basil pesto worked right into the mix — juicy, herby, and built for a week of lunches or a fast dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings (5 meatballs each)
Calories: 362
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs 93% lean ground turkey
  • 0.25 cup basil pesto
  • 0.25 cup parmesan cheese
  • 0.25 cup yellow onion
  • 2 cloves garlic
  • 1 large egg
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

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Method
 

  1. Preheat the oven to 400°F and line a sheet pan with parchment.
  2. Gently combine the turkey, pesto, parmesan, grated onion, garlic, egg, salt, and pepper — stop mixing the moment it comes together.
  3. Roll into 20 meatballs with wet hands and space them out on the pan.
  4. Bake 18 to 20 minutes, until the centers reach 165°F.
  5. Serve with a little extra pesto thinned with a spoonful of hot water as a drizzle.

Nutrition

Calories: 362kcalCarbohydrates: 3gProtein: 36.4gFat: 22.6gSaturated Fat: 6.1gCholesterol: 172.3mgSodium: 669.4mgPotassium: 405.6mgFiber: 0.5gSugar: 1gVitamin C: 1.2mgCalcium: 146.6mgIron: 2.4mg

Notes

The pesto inside the mix is the moisture insurance — no breadcrumbs needed. Meatballs keep 4 days refrigerated and freeze 2 months. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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