Baked Turkey Pesto Meatballs
Lean ground turkey meatballs baked with basil pesto and parmesan, make once and enjoy over the week from fridge or freezer for a bright Italian bite.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 200°C (400°F) and line a medium baking tray with parchment, brush lightly with olive oil. In a large bowl, combine turkey, pesto, Parmesan, egg white, basil, garlic, oregano, salt, and pepper. Mix gently with hands until just combined, avoiding overworking. Scoop and roll into 12 evenly-sized meatballs, roughly 38g each, spacing them on the tray.
Bake
Place tray in preheated oven at 200°C (400°F) for 18–20 minutes, rotating tray once halfway through, until golden and internal temperature reaches 74°C (165°F). Cool fully on the tray.
Plate
Portion cooled meatballs into 2 airtight containers or freezer bags, 6 meatballs each. Refrigerate up to 4 days or freeze up to 60 days. To reheat, warm 6 meatballs in oven at 180°C (350°F) for 5–6 minutes from fridge or 10–12 minutes from frozen, then serve with cherry tomatoes, rocket, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.