Turkey Meatballs with Pesto and garlic are seared and simmered in a rich and delicious tomato sauce. Serve over a bed of spaghetti, it’s the perfect dinner!
An old Turkey Meatball recipe I pulled out of my Instagram archives. A few of my readers made these this week and reminded me of how GOOD these are.
Pesto and garlic infused Turkey meatballs are juicy and tender with so much flavour.
Soft on the inside — not dry like most meatballs can be. With a mixture of spices, every bite is guaranteed a hint of Pesto flavour.
This turkey meatballs recipe makes 18!
Sear them until they’re nice and browned; then simmer them in this sauce until they’re just cooked through.
The Pesto creates an amazing aroma through your kitchen. Don’t dip your fingers in to taste-test like I did…just hold off and garnish them with parmesan cheese and parsley. Then toss the sauce through your spaghetti.
Take a good hard long look at the beautiful dish in front of you…because it won’t last long before your hear everyone around you sucking in noodles and stuffing their faces with the best balls they’ve ever eaten in their lifetime times 50.
One of the best meatball recipes I’ve created. Even if you don’t like Pesto, these will change your mind!
Love meatballs? Try these recipes!
Turkey Pesto and Garlic Meatballs
- 2 pounds (1 kg) lean ground turkey mince (or beef, pork or chicken)
- 1 cup breadcrumbs (or almond meal for lower carb)
- 1 large egg
- 4 tablespoons traditional basil pesto
- 1/4 cup chopped parsley
- 2 tablespoons tomato paste
- 4 cloves garlic crushed or minced
- 2 heaping teaspoons paprika (sweet or smokey)
- 1/4 teaspoon red chilli flakes (optional but gives them a nice kick)
- Salt to season (about 2 teaspoons)
- 17 ounces (500 g) pasta sauce of choice (or crushed tomatoes)
- 15 ounces (420 g) condensed tomato soup (or Passata / Tomato Sauce for U.S readers)
- Salt/pepper to taste
- Fresh chopped parsley and grated parmesan , to serve
- Combine all meatball ingredients in a large sized bowl. Shape into meatballs (I made 18 meatballs about 2-inches in diameter).
- Spray a nonstick pan with cooking oil spray or grease with a drizzle of olive oil and pan fry meatballs until underside is golden. Turn them and cook until browned on both sides.
- Pour in tomato sauce (or crushed tomatoes) and the tomato soup (or passata/sauce). Season with salt and fresh cracked pepper. Simmer on low heat for 10 - 15 minutes or until meatballs are cooked through.
- Garnish with parsley and parmesan cheese, and serve over spaghetti or quinoa or rice!