Description
These flavorful Pesto Meatballs combine ground turkey, aromatic pesto, and Parmesan cheese for a delicious bite-sized meal. They are browned in a skillet to develop a crispy crust, then finished in the oven for juicy, perfectly cooked meatballs. Ideal as an appetizer or main dish, these meatballs are quick to prepare and packed with Italian-inspired flavors.
Ingredients
Meatballs
- 1 lb ground turkey (can substitute ground chicken or ground beef)
- 1/3 cup pesto
- 1/2 cup panko breadcrumbs
- 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
For Browning
- 2 tablespoons olive oil
Instructions
- Preheat the oven: Set your oven to 400 degrees F. Line a large baking sheet with parchment paper and set it aside to prepare for baking the meatballs after browning.
- Mix ingredients: In a large bowl, combine the ground turkey, pesto, panko, Parmesan cheese, egg, garlic powder, crushed red pepper flakes, kosher salt, and black pepper. Mix thoroughly to ensure the seasoning and pesto are evenly distributed.
- Form meatballs: Use a medium cookie scoop or a spoon to scoop out the mixture and roll into 1.5-inch balls. Place them on a flat surface or plate. To keep hands clean, you can wear disposable gloves or lightly spray your hands with nonstick cooking spray.
- Brown the meatballs: Heat olive oil in a large skillet over medium-high heat until hot. Add half of the meatballs and sauté for 3 to 4 minutes, turning them with tongs frequently to brown all sides. This step creates a flavorful crust. The meatballs do not need to be cooked through at this stage.
- Transfer browned meatballs: Place the browned meatballs onto the prepared parchment-lined baking sheet. Repeat the browning process with the remaining meatballs, adding more oil if needed.
- Bake to finish cooking: Once all the meatballs are browned and spaced apart on the baking sheet, bake them in the preheated oven for 10 to 12 minutes or until fully cooked through and the internal temperature reaches 165°F.
Notes
- Serve these pesto meatballs with pasta, in a sub sandwich, or alongside a fresh salad.
- You can substitute ground turkey with ground chicken or beef based on preference.
- For a gluten-free version, use gluten-free breadcrumbs instead of panko.
- If you prefer spicier meatballs, increase the crushed red pepper flakes to taste.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop and Baking
- Cuisine: Italian
