Pesto Meatballs
Pesto Meatballs
Table of Contents
Pesto Meatballs-these flavorful meatballs are a breeze to prepare and packed with taste from fresh basil pesto. They’re perfect for making ahead of time and freeze well. Enjoy them with pasta, spaghetti squash, rice, or in a meatball sub.
Serving Suggestions
- Serve with pasta. You can add pesto, marinara sauce, or spaghetti sauce to the pasta. You can also just toss the noodles in butter and Parmesan cheese and add the meatballs on top.
- Instead of pasta, serve with zucchini noodles, spaghetti squash, or roasted vegetables.
- Use a bun, roll, or baguette to make a meatball sandwich or sub. Add marinara sauce and mozzarella or provolone cheese.
- Make a wrap.
- Serve with rice or quinoa.
- Top your favorite salad with meatballs.
- Serve as an appetizer. Put a meatball on a toothpick with a grape tomato and mozzarella cheese or serve on a large platter with toothpicks on the side.
Storage and Freezing Tips
- Store leftover (cooled) Pesto Meatballs in an airtight container in the refrigerator for up to 4 days.
- To freeze, arrange meatballs in a single layer on a baking sheet, make sure they aren’t touching, and freeze until solid. Transfer the meatballs to a freezer bag or freezer container, label/date, and freeze for up to 3 months.
- Thaw and reheat in the oven, air fryer, or microwave.
How to Make Pesto Meatballs -Step by Step
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine the ground turkey, pesto, panko, Parmesan cheese, egg, garlic powder, crushed red pepper flakes, salt, and pepper.
- Using a medium cookie scoop or a spoon, scoop and roll the mixture into 1.5-inch tablespoon balls and place them on the prepared baking sheet. You can wear gloves or lightly spray your hands with nonstick cooking spray.
- In a large skillet, heat the olive oil over medium high heat. When the oil is hot, add half of the meatballs and sauté for a 3 to 4 minutes, using tongs to turn so the meatballs brown on every side.
- The meatballs don’t have to be cooked through because they are going into the oven, you just want a nice brown crust on the outside.
- Transfer the browned meatballs to the prepared baking sheet. Repeat the process with the remaining meatballs.
- Once all the meatballs are browned and spaced out on the baking sheet, place them in the oven and bake for 10 to 12 minutes or until cooked through.
Pesto Meatballs
These flavorful meatballs are simple to prepare and infused with the taste of fresh basil pesto. They can be made ahead of time and freeze well. Enjoy them with pasta, spaghetti squash, rice, or in a meatball sub.
Ingredients
- 1 lb ground turkey can use ground chicken or ground beef
- 1/3 cup pesto
- 1/2 cup panko
- 1/3 cup freshly grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Dash of crushed red pepper flakes
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine the ground turkey, pesto, panko, Parmesan cheese, egg, garlic powder, crushed red pepper flakes, salt, and pepper.
- Using a medium cookie scoop or a spoon, scoop and roll the mixture into 1.5-inch tablespoon balls and place them on the prepared baking sheet. You can wear gloves or lightly spray your hands with nonstick cooking spray.
- In a large skillet, heat the olive oil over medium high heat. When the oil is hot, add half of the meatballs and sauté for a 3 to 4 minutes, using tongs to turn so the meatballs brown on every side. The meatballs don’t have to be cooked through because they are going into the oven, you just want a nice brown crust on the outside.
- Transfer the browned meatballs to the prepared baking sheet. Repeat the process with the remaining meatballs.
- Once all the meatballs are browned and spaced out on the baking sheet, place them in the oven and bake for 10 to 12 minutes or until cooked through.
Notes
There are countless ways to enjoy the meatballs. Serve them warm with pasta, adding marinara, pesto, spaghetti sauce, or butter and Parmesan for extra flavor. We love garnishing with Parmesan and basil. You can also pair them with zucchini noodles, spaghetti squash, or roasted vegetables. For a sandwich, place them on a bun, toss them in a salad, or enjoy them on their own.
