What makes these baked turkey pesto meatballs magical? Like our mac & cheese by the same name, it’s all the veggies that are built right in.
That’s the magic.
What makes these baked turkey pesto meatballs special
- Our meatballs are baked, not fried. So you pop one pan into the oven and never once worry about getting splattered by grease from the stove.
- We use whole oats instead of breadcrumbs, adding fiber while doing the same job.
- These meatballs have spinach and carrots baked right in–and guess what? They only make the whole thing yummier, adding moisture and natural sweetness. Thank you, veggies.
Time saving tips: How to make baked turkey pesto meatballs faster
- Start with shredded carrots. Just give them a quick chop as you dice the onions.
- Instead of chopping garlic, use those little frozen garlic squares OR a mincer like the one I have.
- Skip the fresh onion and use 3 tablespoons of onion powder instead. (This also works if your kids are onion detectors!)
How to make baked turkey pesto meatballs
Combine all ingredients in one big bowl.
Roll into balls about 1 1/2 inches across and place on a baking sheet lined with parchment paper for easy cleanup. (My MIL gets me a 100 pack of these parchment sheets for my birthday every year and it’s my favorite present. #nerdy)
You should get about 45 meatballs out of this recipe. Bake them for 25 minutes at 375 degrees F.
I serve them with pasta, drenched in the same pesto from the nice people at Costco, and studded with cherry tomatoes, but you could certainly make your own. Here’s Ina Garten’s pesto recipe. Because you can never, ever go wrong with the Barefoot Contessa. Ever.
- ¼ cup milk
- ½ cup whole oats
- ½ onion, finely minced (OR 3 tablespoons dried onion powder)
- 2 garlic cloves, finely minced (OR 2 teaspoons garlic powder)
- ½ cup shredded carrots, finely minced
- ½ cup frozen chopped spinach, thawed
- 2 eggs
- ¾ cup basil pesto
- 1 pound ground turkey
- ½ teaspoon salt
- ¼ teaspoon pepper
- Combine all ingredients in one big mixing bowl.
- Roll into balls about 1½ inch in diameter and place on a large baking sheet (you should get about 45) .
- Bake at 375 degrees for 25 minutes.
- Serve straight up or over pasta drenched in the same pesto, adding a few chopped cherry tomatoes for color plus extra parmesan cheese on the side.
These baked turkey pesto meatballs are always a crowd pleaser and the best part is, you’ll only need half of these meatballs for one dinner. Save the other half and either freeze them for a second pasta dinner OR make Pesto Meatball Pockets with the rest.
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