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Turkey Pesto and Garlic Meatballs

Turkey Meatballs with Pesto and garlic are seared and simmered in a rich and delicious tomato sauce. Serve over pasta for an easy weeknight dinner!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6 (Makes 18 Meatballs)
Calories: 423kcal
Author: Karina



  • 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!


Calories: 423kcal | Carbohydrates: 30g | Protein: 34g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 143mg | Sodium: 674mg | Potassium: 316mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1465IU | Vitamin C: 19.9mg | Calcium: 114mg | Iron: 4.5mg