pesto turkey meatballs

Dairy and egg-free turkey meatballs with vegan pesto and “parmesan”! Super flavorful, endlessly versatile, and perfect for meal prep. Just 9 ingredients required!

Pesto “Parmesan” Turkey Meatballs (Dairy &amp; Egg-Free!)

Tbsp oil

onion

garlic,

tsp red pepper flakes

dairy-free basil pesto

panko breadcrumbs

dairy-free "parmesan" cheese

tsp sea salt

turkey ((or ground chicken))

Heat 1 tablespoon (15 ml) oil in a large cast iron skillet over medium heat. Add the onion and sauté for 3-4 minutes, until softened. Add the garlic and red pepper flakes and sauté until fragrant — about 1 minute. Transfer the onion mixture to a large bowl and let cool slightly. Wipe out the skillet and set aside for later.

Add the pesto, panko breadcrumbs, dairy-free parmesan cheese, and salt to the bowl, and stir to combine. Add the turkey (or chicken) and use your hands to gently combine everything into an even mixture, being careful not to overwork the meat, which can cause it to become tough.

Shape the mixture into 18 (~1 ½-inch) meatballs (adjust accordingly if altering the default number of servings) and place on a large plate.

Optional (to help the meatballs have a more round shape): cover and chill in the freezer for 15 minutes or the fridge for 30 minutes.

Heat 1 tablespoon (15 ml) oil in the skillet over medium heat. Once hot, add the meatballs, working in batches if necessary, and cook, turning frequently, until firm, browned, and crisp on all sides, and the internal temperature reaches 165 degrees F (74 C) — about 10-12 minutes. Reduce the heat as necessary to prevent burning.

These meatballs are delicious served with pasta and marinara, or served with other Italian-inspired dishes like our Creamy Tuscan Kale White Bean Soup, Spaghetti Squash Pasta with Basil Pesto, or Rosemary Roasted Root Vegetable Panzanella.

Leftover cooked and cooled meatballs can be stored in the refrigerator for 2-3 days or the freezer for 1 month. Reheat in a 375 degree F (190 C) oven for 10 minutes or until warmed throughout.

If you want to freeze before cooking, shape them into patties (which cook more evenly from frozen than meatballs), then cook directly from frozen in a lightly oiled skillet over medium heat until browned on both sides and the internal temperature reaches 165 degrees F (74 C) — about 5-6 minutes per side.

https://www.youtube.com/watch?v=ISckYpmTlo4

Dairy and egg-free turkey meatballs with vegan pesto and “parmesan”! Super flavorful, endlessly versatile, and perfect for meal prep. Just 9 ingredients required!

Full Recipe: https://minimalistbaker.com/pesto-parmesan-turkey-meatballs-dairy-egg-free/
 
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Pesto "Parmesan" Turkey Meatballs (Dairy & Egg-Free!) | Minimalist Baker Recipes

Baked turkey meatballs made with pesto sauce and mozzarella cheese.

Pesto Baked Turkey Meatballs

turkey

salt

tsp black pepper

garlic powder

basil

pesto

mozzarella cheese

In a large mixing bowl combine ground turkey, egg, salt, pepper, garlic powder, and dried basil

Use your hands to combine this mixture thoroughly

Take 1/4 cup of the pesto and spread a thin layer along the bottom of a 10&#215;10 square baking dish

Form 16 meatball by taking 2 tbsp of the turkey meatball mixture for each meatball

Arrange the 16 meatballs in the baking dish

Pour the remaining 3/4 cup of pesto over the meatballs ensuring each one is covered

Then remove from the oven, add the mozzarella cheese and bake for an additional 5 minutes or until the cheese melts

Allow to cool slightly and serve with noodles or veggies!

Easy &amp; delicious weeknight recipe! Used a homemade spinach/basil pesto and served it with Banza Gemelli pasta. Perfect!!

To make this paleo I took out the cheese and added a little almond flour. These were quick, easy, and delicious. Thanks for the recipe!

Served these with Trader Joe’s cauliflower gnocchi and added some sundries tomatoes and it was amazing! Will definitely be in my quick week night repertoire.

This was SO yummy. I wish it was less calories and fat though. Would using a light olive oil help? What other options are there to reduce calories and fat?

Simple and delicious week night dinner! I added red pepper flakes to give it a little kick

What a simple and AMAZING recipe! My picky 4yo even loved it.

Wow these are DELICIOUS!!! I blended up a piece of bread and added it to the mixture to make the meatballs a little less goopy and it worked great. I think these are going to become a weekly staple for me!!

Fantastic and actually takes only 30 minutes as advertised. I was even able to brown the other 1.5 lbs of ground turkey on the stove while these baked, so now we've got the leftover meatballs and taco meat for baked tacos later this week. This recipe will definitely be in the rotation in the future!

These could not have been simpler and they were so delicious! They baked so nicely and weren’t dry at all. I love that they’re turkey instead of beef, will definitely be making these again!

Super simple and so delicious! They are a nice change up from meatballs in marinara.

Yum!Hubby and kids said they loved it. it was a hit and as they say the best meal so far. I had to make one batch with a little tomato sauce to trick the kids there were no pesto in it. hehe. Thank you for this wonderful recipe.

I liked this recipe. I had ground chicken on hand so I used that instead of ground turkey and it still turned out great. This is a combo I never would have thought to make so I’m glad for the unique idea!

So yummy! I love pesto! And basic ingredients which makes it so easy to quickly whip up last minute. Thanks Madeline!!

The whole family loved these and they were easy. Perfect for leftover lunch also!

I always wanted to try making my own meatballs but felt overwhelmed by other recipes with extensive ingredients and lists. This recipe is simple and oh so delicious! Definitely will be making again!

These are DELICIOUS! I used ground chicken and store bought pesto, and my family loves them. So easy to make and perfect to stick in lunches to warm up the next day! So good!

This was delicious. I added the noodles to the pan and mixed it all before topping with cheese and baking the last 5 minutes. So good

So delicious! I have made this several times! My family always asks me to make these.

Obsessed with this recipe for a quick week night meal! I served over rice with roasted veggies and it was a hit!

A very healthy, flavorful dish! There also aren’t many ingredients, which is always a plus - most of which you probably already have in your fridge or pantry!

LOVE this meatball recipe. It’s my go-to favorite recipe for meatballs.

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Madeline,

Thank you for the recipe!  I made it last night, and my husband gave it rave reviews!  But, of course, I have COSTCO's pesto sauce, so I cheated there!

Yum! These were great. Made homemade pesto, then when I took it out of the oven, I mixed in gf pasta then topped it with the cheese. So good!

Came out great!  I added some fresh chopped spinach to the meatballs and baked them in a pan with a bunch of tomatoes. Super delicious served with pasta and a dash of balsamic.

Loved this recipe. I couldn't get any turkey so I made with minced pork instead and used my homemade kale pesto. Was delicious! The meatballs held together really well too.

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